Rediscovering the Lost Art of Hot Chocolate: An Interview with Maury Rubin
Maury Rubin, the chef/owner of Manhattan's The City Bakery and author of Book of Tarts, first put hot chocolate on his menu in the winter of 1992. At the time, the only other upscale venue that offered the beverage served it frozen (this was pre-Starbuck's). Now, City Bakery, with its annual Hot Chocolate Festival (starting February 1, 1997), has become a rallying point for true hot chocolate aficionados everywhere. As I was interviewing Rubin in City Bakery on a terrible rainy morning, a trio of well dressed patrons sat down. "You must get the hot chocolate," the man in the group insisted to his companions, "it tastes like what I had in Paris twenty years ago." As Rubin overheard, he leaned over to greet the man, apparently a regular, and thanked him for his well-timed comment. "Can I put it in my article?" I asked. "Absolutely," the man replied, "you can tell everyone that the President of the New York Public Library (Paul LeClerc) loves this hot chocolate." There you have it, folks.
What made you develop a hot chocolate recipe for City Bakery's menu?
Has it been popular?
Would you say you were at the beginning of a hot chocolate trend?
I saw on your list of hot chocolate flavors for your upcoming hot chocolate festival here at City Bakery that you are serving something called "Angelina's hot chocolate." What's that all about?
Why won't you give out the recipe for your hot chocolate? Are you doing something wildly different?
Check out Maury Rubin's Book of Tarts. Connecting the dots won't ever be the same.
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