Water-Based Drinking Chocolate

You might have heard that water and chocolate don’t mix, but this simple recipe from Cacao, in Portland, (featured in my book!) proves that old adage wrong. Flavor notes come alive when you melt chocolate and drink it, leaping from subtlety to center stage on your tongue. Using water instead of milk or cream intensifies the experience without introducing any other tastes. Alternatively, if you chill the drinking chocolate in the refrigerator, the mixture turns into a nice, creamy vegan chocolate pudding. I like to use single-origin bars in this recipe!

Serves 2


8.5 ounces 68% to 75% dark chocolate

1.5 cups water


  1. Heat water in covered small pan to boil. Remove from heat and add chocolate. Cover and let sit for 30 to 45 seconds.

  2. Whisk gently and scrape bottom of pan with rubber spatula to make sure chocolate isn’t stuck to bottom of pan. Put pan back on the burner (turned off) and let rest for 2 to 3 minutes to melt the chocolate.

  3. Whisk vigorously for a minute or two to emulsify completely. Check consistency by sheeting the mixture on the back of a clean spoon. If it is lumpy, keep mixing. If it is smooth, you are finished. Don’t confuse the clumps with bubbles: Small air bubbles are ok!

  4. Serve immediately or let cool until desired temperature (should still be above room temperature). The flavors and texture will evolve as it cools and rests.