Haute Stuff

Owner Maury Rubin of New York City's The City Bakery uses his baking skills to create a rich and thick hot chocolate made with high-quality bar chocolate. "It's not quite a ganache, but it starts out more in the manner of pastry-making than beverage-making," says Rubin. During the month of February, daily-changing hot cocoa flavors at the bakery include banana peel, stout and pistachio, but Rubin stresses the importance of not over-thinking it. "People's love of...