Hot Beverage 2008

Outstanding Hot Beverage 2008: Sarabeth’s Kitchen Hot Chocolate Parisienne

Bronx, N.Y.-based Sarabeth’s—well known worldwide for its award-winning preserves, delectable baked goods and cozy restaurants—is now garnering attention for its acclaimed hot chocolate.

Introduced to retail in 2007, Sarabeth’s Kitchen’s Hot Chocolate Parisienne, an all-natural mix containing only pure Dutch cocoa, semi-sweet Belgian chocolate bits and finely granulated cane sugar, has been served in Sarabeth’s restaurants for decades. “The restaurants are where the product started, and we have been serving the same hot chocolate for close to 20 years,” Bill Levine, co-owner of Sarabeth’s, notes. “We use only the best chocolate and cocoa.” And the package design [in the new retail version] is elegant and evokes an upscale quality image, that is echoed in the delicious product, he adds.

Making the same soothing, creamy cup of hot cocoa served in the restaurants is easy: Just add hot milk, stir to melt the chocolate, top with whipped cream and serve. “This is a traditional hot chocolate, however, it can be used as a cold drink as well, so you might call it a drinking chocolate,” adds Levine.

Today, Hot Chocolate Parisienne is not only served, but also will be sold over the counter in all six of Sarabeth’s restaurants, including one in New York City’s Whitney Museum and in the newest Key West location. The retail tins are easily stackable on the shelf, but are also ideal for corporate gift baskets, website mail order sales or as a stand-alone gift for a host or hostess. Suggested retail: $15/16-ounce tin; sarabeth.com.—Denise Shoukas

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