Practically invisible from the front of the chocolate emporium, the back entry to the Cacao Bar opens into a sweet, high-ceiling, 12-table hot-chocolate shop. Most people order the Aztec, European-style (that's 60% Colombian chocolate mixed with hot water—no cocoa powder here!). The first sip is startlingly rich but not too dense. American-style, made with milk, is sweeter. Preface it with a salad or sandwich from the dainty lunch menu, or request one of the expensive but ravishing flavored chocolates sold out front, like passion fruit, or dulce de leche.
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