Most Hot Chocolate Sucks, So I Make It at Home | Eater
"Mentioned by the author as an example of good hot chocolate and described as "late and forever lamented." The author defines the ideal cup as "the kind that’s hot, rich, and bittersweet, enrobes your tongue in silk and gradually cools to a pudding-like consistency," and lists this bakery alongside Paris and other noted purveyors as instances of that standard." - Rebecca Flint Marx
