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. And not to worry if you're visiting in spring or summer: you can opt for Aztec iced chocolate—the
warm-weather version of her decadent cacao elixir—or the house-made chocolate gelato. For more substantial snacking, choose a salad or sandwich from the dainty lunch menu.