By Leslie Kelly

When you think gravy, it's always savory, right? Well, that means you've never tried chocolate gravy, an under-the-radar Southern classic that's bomb on biscuits.

Photo by Lindsey Otto

Following a recent Dark vs. Milk Chocolate Tasting Panel, participants were treated to a demo of this fudgy sauce. Art Stone, owner of Honest Biscuits at Seattle's historic Pike Place Market, showed how easy it is to whip up a batch. He grew up in North Carolina, and his mother used to make it, using his grandmother's recipe. "I could eat that every morning for breakfast," he said, explaining that it wasn't referred to as chocolate gravy in his house.

Writing for the Southern Foodways Alliance blog, cookbook author Sheri Castle noted that it's also referred to as sopping chocolate, and is thinner than chocolate pudding, but thicker than fudge sauce. Its origins are shrouded in mystery, and it's never been huge hits like sausage gravy, red eye gravy or even tomato gravy, but that just might change after one bite.

The process for making Art's Chocolate Gravy pretty straightforward, using a few ingredients most people have in the pantry: butter, flour, cocoa, sugar and milk. Art melted the butter before making a roux with the flour, sugar and cocoa. Milk is whisked in and warmed until thickened over medium heat. The preferred method of chowing down on this gravy involves splitting open a biscuit and drizzling the warm mixture on top, but surely chocolate gravy would also make for a fine substitute for syrup on a stack of pancakes.