Try the new cocoa!
Photo: Chelsea Curtis/City Bakery
For the first time in twenty years, Maury Rubin of City Bakery (and Birdbath Green Bakery) is experimenting with his hot cocoa, using single-origin chocolate, which means, “the cocoa beans came from a single farm and farmer, which in the big, bad global chocolate world, is extremely rare.” Called the Honduran Hot Chocolate, the drink, described as “sweet and rich and a little brutish … a gorgeous deep/chocolate/red-umber,” is at the store now. [City Bakery Daily]
