As a general rule, when pairing beer with chocolates, you want to go rich and go malty. The toast, roast, caramel, and chocolate flavors of malt-forward beers are a perfect match for the decadent creaminess of truffles or the bitter bite of high-cocoa chocolate. Tart fruit lambics are also fun partners for chocolate treats: they beautiful balance the richness of creamy ganache fillings. But don't ignore the bitter brews completely: roasty beers can work the way the coffee does with sweets, and in combination with the right dessert, a balanced IPA can be just the thing to make your tastebuds swoon. More

When I see the words "chocolate cocktail" or "chocolate martini" on a menu, I'll often launch into a (ok, yeah, obnoxious) tirade against hiding the taste of liquor in cocktails and serving 1,500-calorie, alcoholic sugar bombs topped with whipped cream. Then, once I stop emitting sparks, I'll order one anyway. I love a spiked chocolate milkshake like it's family. More

Though not indigenous to the same region, coffee and cacao plants have long been closely linked, courtesy of both an overlapping trajectory of transplanting and the almost startlingly similar set of processing steps it takes to transform each into the treats we love. Portland, Oregon micro-chocolatier Sahagún has taken chocolate and coffee's connection one step further with the cheekily named KA-POW! bar, in which single-origin coffee beans replace the traditional roasted cacao. More

Beyond their expansive collection of chocolates, this pristine little shop sells hot chocolate for adults. Made to order with deliciously chocolaty cocoa powder, you can choose between white, milk, dark, and extra dark. Those in the know go for Extra Dark Hot and Spicy. More

One of the unique ice cream flavors at The Chocolate Factory is called I'm Talkin' Chocolate, a super dark bittersweet chocolate made from three different African cocoas. It makes the richest, darkest chocolate shake you can find. It's not too sweet, with a slightly bitter, coffee-like undertone. If you're serious about chocolate, this is the shake for you. More

The Chocolate Chai is offered hot, iced, or latte-style—I prefer the latter especially when the weather calls for thunderstorms. Chocolate shards and black tea are mixed with a spice blend rich in cardamom, ginger, cloves, and cinnamon. More

Sometimes hot chocolate can feel too heavy and filling, but chocolate-flavored teas are often weak and unsatisfying. What's a cacao lover to do? The folks at Choffy are offering one unusual solution: they're bagging 100% organic cacao beans, roasted and ground, and meant be brewed like coffee. More

I spotted my first crocus of the season last week and knew exactly what I had to do next: get to Burdick's for an iced hot chocolate. More

Many Valentine's Day drink suggestions include the use of chocolate-flavored spirits or liqueurs, and this is where things usually go off track (assuming they were ever on the right track to begin with). Chocolate is a beautiful flavor when properly delivered, but most often when the flavor appears in the cocktail realm, it's the kind of chocolate with a chemically saccharine, tooth-achingly sweetness. Let's talk about ways to use chocolate liqueurs without turning your drink into an alcopop. More

Since hot chocolate/cocoa is one of our favorite insides-warmers this chilly time of year, we set out to find the best. We tried 17 brands total. Find out how Swiss Miss compared to Ghirardelli and Jacques Torres, and which was like drinking pudding. More