Forget the marshmallows! Why blue cheese and pretzels are the secret to the ultimate hot chocolate - as expert reveals how to pair your favourite winter drink with food

For years, hot chocolate was placed at the unsophisticated end of the warm beverage world; sweet and nostalgic, but mainly for kids and – if we’re honest – a little bit embarrassing to order in a coffee shop.However, things have changed. Hot chocolate specialist cafes – such as Knoops – are becoming a firm fixture on the UK high street, offering top quality ingredients and refined flavour pairings. According to its founder Jens Knoops, turning our noses up at a good hot choc means we are missing out on a world of culinary potential.Knoops says that just as a fine wine elevates a steak dinner, or a sharp espresso cuts through a rich dessert, hot chocolate can - and should - be paired thoughtfully with food. So, with the autumn chill setting in, it’s time to upgrade your hot chocolate pairings.‘Hot chocolate is often thought of as something you simply drink on its own, but it’s a fascinating ingredient that can be surprisingly versatile when paired with food,’ explains Knoops. ‘Just as you might pair wine or coffee with different dishes, the key is to think about balancing sweetness, bitterness, saltiness and texture.’At his shops, customers are encouraged to experiment with cocoa percentages ranging from a sweet, milky 28% white chocolate all the way to a deeply intense 100% extra dark, before customising their cup with herbs, spices, and salts. By understanding how different percentages interact with contrasting flavours, you can host memorable dinner parties, upgrade your weekend brunch, or rescue leftover baked goods using items already in your pantry.‘For me, the fun is in treating hot chocolate less as a single drink and more as an ingredient,’ Knoops says. ‘Once you start thinking about the balance between the chocolate, the food and the occasion, there are so many combinations to discover.’White chocolateTake white hot chocolate, for instance. Often dismissed by dark chocolate purists as overly sugary, white chocolate (which typically sits around 28% cocoa butter) comes into its own when paired with punchy, high-salt foods. The goal here is contrast. The intense, pungent saltiness of a bold blue cheese like Stilton or Roquefort serves as the ultimate foil to white chocolate’s buttery sweetness. White chocolate works best with punchy, high-salt foods.If you are looking to impress dinner party guests this season, consider serving a twist on the traditional end-of-meal cheeseboard. Instead of pouring red wine, serve small espresso-sized shots of warm white hot chocolate alongside sharp cheeses and crackers. The creamy drink cuts through the sharp, salty cheese, cleansing the palate and creating an unexpectedly sophisticated flavour balance.Milk chocolate The classic milk chocolate can be balanced out with saltiness.Moving up the cocoa scale, classic milk chocolate offers a smoother, more rounded profile. Because milk chocolate naturally carries rich, buttery undertones, it craves a savoury, textured partner to keep it from feeling heavy. Enter the salty pretzel.A large, warm Bavarian-style pretzel - golden and crispy on the outside, soft and chewy on the inside - is the dream companion for a classic mug of milk hot chocolate. Taking a piece of salted pretzel and dipping it directly into the hot chocolate transforms a simple snack into a decadent brunch.The heavy crusting of coarse salt breaks down the sweetness of the milk chocolate, drawing out hidden, luxurious caramel and nutty notes that you would otherwise miss.Dark chocolateWhen you step into dark chocolate territory, ranging from a approachable 54% to a complex 70% cocoa or higher, the rules change. Dark chocolate brings natural bitterness, acidity, and deep tannic qualities to the table. These intense notes mean dark hot chocolate can easily handle heavy or spiced foods without being overpowered. Dark chocolate - which can go up to 100% cocoa - works with sweeter pairings.Dark hot chocolate shines bright when paired with rich baked goods and warm spices. Got any leftover panettone, spiced fruit cake, or Christmas pudding that has gone slightly dry or stale over a few days? Instead of throwing it away, turn it into an opulent pudding. Simply slice the cake into a bowl and pour a generous stream of thick, warm dark hot chocolate over the top. The warm cocoa rehydrates the sponge, softening the texture while amplifying the deep flavours of cinnamon, nutmeg, raisins, and candied peel embedded in the cake.