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Where to taste the best hot chocolates in the world

Dandelion Chocolate, San Francisco

This bean-to-bar chocolate factory is transparent – and particular – when it comes to sourcing its cocoa beans. Learn about the farms from which Dandelion sustainably source its raw product and watch them turn it into a variety of small-batch treats as you sip a hot chocolate in the café. Try the Mission flavour, a slightly spicy option that contains almonds. 740 Valencia St., San Francisco, dandelionchocolate.com

Que Bo!, Mexico City

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Jose Ramon Castillo, the modern master of Mexican chocolate, uses only local ingredients in his products. His hot chocolate menu offers beverages from different regions of the country; including one with chili cinnamon and cocoa from Mexico City, and another with corn, rice and oatmeal from the Tabasco region. Drink it from a dried gourde and pair with a small glass of mezcal. Isabel la Catolica 30 local 15-16, Mexico City, quebo.com.mx

Rococo Chocolates, London

Rumour has it that Rococo founder, Chantal Coady, is the inspiration for the book-turned-movie Chocolat. (Author Joanne Harris was an early customer). One thing that is definitely true is that enjoying a hot chocolate on the flagship Belgravia location's hidden terrace is the perfect way to hit pause in this busy city. The organic 70-per-cent dark chocolate version comes with sea salt and a generous, house-made blackcurrant marshmallow. 5 Motcomb St, Belgravia, London, rococochocolates.com

Hakawa Chocolate, Hong Kong

Hakawa's seven-square-metre space is likely the smallest shop from which you will ever order a hot chocolate. This bean-to-bar maker gives you two options: 72 per cent or 100 per cent. In both cases one of co-founders will carefully weigh out the chocolate, warm the milk and then mix it all together. Drink it standing up outside the shop window as you watch the bustle of Hong Kong whiz by. 1B 49-51A Gough St., Hong Kong Island, facebook.com/HakawaChocolate

Mork Chocolate Brewhouse, Melbourne

Mork, which means "dark" in Norwegian, creates its hot chocolate blend with organic, fair trade and single origin. It's available at coffee shops across Australia and Britain, but get it here and you can watch the "brewmasters" expertly prepare their signature Campfire blend, a mix of 70-per-cent chocolate, house-smoked salt, a toasted marshmallow and yes, campfire smoke. 150 Errol St, North Melbourne, Australia, morkchocolate.com.au

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