It beats afternoon tea, hands down!
Are you obsessed with all things chocolate? Do you salivate at the very mention of the word? Yeah, us too! And now we can indulge in a luxurious and decadent hot chocolate menu. That’s right, a whole menu!
Head Chef, Mark Brodie, at Dublin’s Dylan Hotel teamed up with Cocoa Atelier to create an indulgent chocolatey experience just in time for Christmas! #Yum.
They’ve designed six heavenly hot chocolate drinks, all made from the finest quality ingredients and toppings sourced from the renowned Chocolaterie de L’Opera in France. Which of these tickles your fancy?
With dark chocolate from Madagascar, wild Madagascan sugar and vanilla cream topped with chocolate shavings. Add a shot of Gosling’s spiced dark rum for an extra kick.
The Long Catch Up
Orange infused dark chocolate, burnt passionfruit marshmallow and confit orange pieces. Add a shot of Cointreau to further increase the zesty flavour.
Mocha style hot chocolate ganache, tiramisu infusion, gingerbread crumbs and flaked chocolate. Add a shot of Disaronno for an extra almond infusion.
A December Date
Smoked dark chocolate, Teeling whiskey smoked sea salt, old fashioned bitters and grated orange zest. Add a shot of Connemara Peated Single Malt Whiskey to really pack a punch.
Caramel infused dark chocolate, marshmallow cream, Achill island sea salt and crunchy caramel. Brave the hair of the dog and add a shot of house infused vanilla vodka for an extra sweet treat.
Smooth peanut butter emulsified with dark chocolate, jellied marshmallow & homemade peanut brittle. Add a shot of Patron XO café tequila to really warm you up this winter.
…We’ll take one of everything, please.