This hot chocolate goes international.

When the weather gets chillier, we use it as an excuse to have a cup of hot chocolate most every day. While the classic is, well, you know, classic, it's always good to shake things up a bit. This blend of ginger and cinnamon gives a sharp, floral punch to 54% cacao chips. Stir them into warm milk for a kicky hot cocoa, make a star-and-spice-studded ginger bread, or melt them down for a special chocolate sauce to pour over vanilla ice cream.