After twenty years of rave reviews, City Bakery's Maury Rubin decided to experiment with his famous hot chocolate recipe. Named the Honduran Hot Chocolate, the current iteration of the decadent drink is made with single-origin chocolate, meaning all of the chocolate comes a single farm. Rubin writes on the City Bakery Daily blog, "I'm comfortable to say it's quietly spectacular.” Rubin went on to describe the new chocolate flavor as “sweet rich and a little brutish” and its deep chocolate, red-umber color as “an extra treat.” 3 West 18th St.