Chez Nibs

A chocolate and confection shop from baker Romina Rasmussen, named for her rescue cat, where artisan bonbons are made on site and line a jewelry-case display. The flavors run from classics to ones that carry her six years in Asia, such as mandarin, coffee cardamom, black sesame and passion fruit, and a few favorites from her former bakery, Les Madeleines, the kouign amann among them, still turn up in the case. Order a box of the bonbons.

Picks from Salt Lake Magazine, The Salt Lake Tribune, and KSL.com

Chez Nibs is a chocolate shop first, so The Salt Lake Tribune's cocoa ranking treats its hot chocolate as no afterthought, made by chef Romina Rasmussen from a ganache of 73 percent Guatemalan dark chocolate and 35 percent milk chocolate with caramel notes from Ghana and Cote d'Ivoire, combined with cream and vanilla bean syrup. Rasmussen calls it luscious and smooth, not bitter despite the dark chocolate share, and says it holds up well with whipped cream on top. Order it with her signature kouign amann, the pairing the Tribune calls out.

Picks from The Salt Lake Tribune and Salt Lake Magazine