Haut Chocolate Chaud has been a hit. “People have gone crazy over it,” says Engelman. “It definitely has increased our nonalcoholic business in the lounge.”Patrons at Chicago’s Angel Food Bakery go crazy over Barthelona hot chocolate. To fully appreciate it, they put down the cup and pick up a spoon.
Au Bon Pain’s Choco Bon Loco is a “crazy experience.”
“We cook it until it is very thick and chocolaty, and serve it with house-made vanilla bean whipped cream,” says Owner Stephanie Samuels, who modeled the drink after those she sampled in Spain.
Samuels imports solid chocolate, heats it with whole milk, and offers the drink in 31/2- and 10-ounce sizes.
Infinite Possibilities
In San Diego, where the weather nearly always says “summertime,” Chi Chocolat patrons don’t think twice about trying its creamy hot chocolate. Owner Susan Luo serves earthy-rich cups of both milk- and dark-chocolate varieties. She also brews a line of chocolate-spiked espresso drinks.
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