The directions for this chocolate seemed odd at first: Just 4 tablespoons of milk, really? Nevertheless, we dutifully heated the tiny portion of milk and stirred in the chocolate morsels until they blended into a thick, mahogany liquid.
First sip: Whoa, this is potent stuff!
Second sip: Hmm, this is much less sweet than a lot of drinking chocolates. You can really taste the …
Third sip: … pure chocolate, mmm, deep, dark, bittersweet chocolate.
By the time we’d finished half the serving, we realized why Askinosie suggests such a diminutive portion—this stuff is so rich and satisfying, you don’t need more than a demitasse to satisfy the strongest of cravings. We recommend drinking this grown-up drinking chocolate as a dessert after a spicy meal, and as you do, you can tell your guests the story behind Askinosie: The company was founded in 2006 by Shawn Askinosie, a criminal defense attorney who, after burning out on lawyering, decided to start making chocolate—and not just any chocolate, but single-origin chocolate sourced directly from small farmers. Askinosie presses his own cocoa butter and eschews typical additives like vanilla or lecithin. The result is chocolate that tastes like chocolate, period.
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.