Best Hot Chocolate in the U.S.

As comforting as powdered cocoa may be, the new class of high-intensity hot-chocolate drinks gives a cacao rush akin to eating truffles o...
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Slide 21 of 26
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Dominique Ansel Bakery; New York City

Chef's Hot Chocolate

At his 2,500-square-foot bakeshop in New York’s SoHo, former Daniel pastry chef Dominque Ansel uses Valrhona dark chocolate in the base and the whipped-cream topping of his Chef’s Hot Chocolate. He also serves delicious French sweets, like made-to-order madeleines, and sandwiches including a gooey grilled cheese on homemade garlic-rosemary sourdough. Insider’s tip: The best tables are in the glass-enclosed garden, which is open year-round.

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