[Photo: Kathy YL Chan]

No point in bothering with "normal" affogato when you can replace espresso with hot chocolate. That option is not only possible at Grom, but you can also pick from three different types of hot chocolate—dark, milk, and bacio (hazelnut). The dark option officially goes by the name of Ocumare, and is a sultry concoction of dark chocolate from Italy-based Domori, with whole milk, a bit of cocoa powder, and cane sugar. The hard part is picking just which gelato to pair with. Torroncino is my current obsession, a clean cream base studded with soft bits of hazelnut nougat, the slightest bit chewy—and near perfect when coupled with steaming hot chocolate.


Multiple locations in NYC

About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.

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