Escazu Chocolates

Escazú's Blount Street hot chocolate bar pours eight drinking chocolates, WRAL's roundup of Triangle spots reports, including spicy, white chocolate with spices and a peanut butter version, plus a frozen hot chocolate for warmer months. WALTER Magazine's feature on the shop's cottage-industry roots describes it as a bean-to-bar operation sourcing Costa Rican cacao, led by head chocolatier Danielle Centeno, and notes the shop has won Best of the Triangle honors repeatedly. Order the historic Spanish-recipe hot chocolate, based on the first published hot chocolate recipe from 1549, the drink WRAL calls out by name.

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