Volta's Drinking Chocolate Menu
Volta might be located next to Club Decadence, but in this age of internet porn you have to admit that pole dancing is rather dull. The real sinful decadence on 2nd Street starts with our hot chocolate menu. Volta's drinking chocolates pack the punch of the world's finest truffles into 10 ounces of liquid indulgence. No Swiss Miss cocoas here: we use some of the world's finest chocolates, melted and blended with spices and natural, organic flavorings, to deliver a sophisticated, adult version of hot chocolate.
Our house drinking chocolate begins with a blend of Askinosie’s 70% dark chocolate from San Jose del Tambo, Askinosie cocoa powder from their San Jose Del Tambo chocolate, and raw sugar. We blend it with just enough hot water and then top it off with a layer of microfoamed milk to create an intensely powerful drink. The Askinosie chocolates have an intense fruity body that you don’t find in more “refined” Belgium-style chocolates. If the Vosges chocolates are the refined drinks of the 8th arrondissement, the Volta drinking chocolate is like a sultry evening on the banks of the Rio Cupatitzio.
We also offer all three Vosges "Couture Cocoa" drinks. Vosges founder Katrina Markoff explains her approach to drinking chocolates:
"These three cocoas were the second collection I created. They were meant to be tried as a set or a flight, where you would taste your way from white to spice. Bianca's nose, the bouquet is heaven! If all I could do is smell this cocoa I would be a happy camper. The Aztec Elixir was the first chili and chocolate drink on the market and I remember how people were so wide-eyed and disbelieving…until they took a sip. The ancho and chipotle chillies with bits of vanilla are so well complemented with the chocolate, it just warms me up. The vanilla sugar we make is truly my favorite part of drinking both the La Parisienne and the Aztec Elixir. Instead of just using an extract I like EATING the vanilla bean itself. In fact, the vanilla bean flavor is in the pods not the little seeds, so when you have a sip of the cocoas you actually bite into small bits of vanilla bean and chew. The texture is somewhat similar to coconut."
Vosges Parisienne
A rich, frothy drinking chocolate that you can think of as a sip-able truffle, if one were to exist. A Parisian style chocolat chaud with Madagascar vanilla bean pieces and dark chocolate, Parisienne is intended to be savored in tiny sips.
Vosges Aztec
The Aztec and Mayan people of Central America and Mexico indulged in a revered potion of crushed cacao beans, chillies, cornmeal, and spices, believing the drink to hold aphrodisiac powers within. Ancho & chipotle chillies + Ceylon cinnamon + Madagascar vanilla bean + cornmeal + dark chocolate.
Vosges Bianca White
Finally, a white drinking chocolate that impresses everyone. Lemon myrtle, indigenous to Australia, imparts flavors reminiscent of lemongrass and kaffir lime. Lavender flower yields a floral bouquet while the citrus notes of lemon myrtle cut the sweetness of white chocolate.
The Volta Del Tambo Hot Chocolate
Working with Askinosie’s amazing San Jose del Tambo 70% dark chocolate, we’ve decided to add a new hot chocolate to the drink menu: the Volta Del Tambo. While the Vosges hot chocolates are sophisticated blends of spices, herbs, flours, chocolate chunks and cocoa powders, the Del Tambo reflects the sort of rustic sophistication: 70% single-farm chocolate, a splash of milk, organic sugar, and a touch a vanilla. We serve the Del Tambo in a 5.5 oz. cappuccino cup. The drink is close to perfection as it stands, but you can guild the lilly by adding a pinch of ground chipotle and/or a splash of Volta’s homemade cinnamon syrup. I highly recommend the authentic continental breakfast: a del Tambo hot chocolate and a croissant..
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