Dark Varietal Chocolate Drink Recipe

Dark Varietal Chocolate Drink Recipe
Staff Writer
Chocolate Drink
Maren Caruso
Chocolate Drink

This is not your child’s cocoa. This hot chocolate is made with finished chocolate, and not cocoa powder. Michael suggests grating the chocolate on the largest holes of a box grater, or whipping the mixture together with an immersion blender, for the best result. You can use this recipe to make chocolate drinks from 70% chocolate, even 80% chocolate, if you like the bold taste. You can infuse milk with mint leaves or cinnamon, for added flavor, or a drizzle of caramel. Top with a bit of whipped cream, or a homemade marshmallow, for a decadent flourish. — Allison Beck

Ingredients

Directions

Bring the milk to a simmer in a small saucepan over medium heat. Pour it into a 1-quart clear vessel. Add the chocolate sauce and the grated chocolate.

Blend with an immersion blender until the chocolate has melted and the drink is smooth.

Pour into cups and serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.