I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I started with. I kept it chilled for several days (which is why haven't responded findings until now) and it tasted as good as the first day . I used a 75% from Ecuador, not sure what you are using, but if a lower percentage, probably could omit the sugar. For testing, I tripled our original recipe above. By blending with the immersion blender, it keeps the cocoa butter from separating and becoming a waxy. Sorry if didn't get the metric right.
Chilled Chocolate (as tested):
15 ounces water (450 ml)
1.5 teaspons sugar (7 ml?) - if using 75% or higher, otherwise omit
6 ounces chocolate (170 gr)
If using sugar add to pot then
Bring water to boil
Remove from heat
Slowly add in chocolate
Stir till mostly disolved
Use an immersion blender and blend until smooth
Allow pot to cool
Refrigerate several hours or overnight
If using as a dessert, carefully spoon into bowl or dessert cup, otherwise reblend and pour into serving cup.
Let me know what you think/results.