"Rigor Hill Market’s popular hot cocoa, is, according to chef Austin Johnson, meant to be sipped or eaten with a spoon. Served to-go, in a broad lipped, wide bottomed cup and stacked with a cubist mound of bruleed marshmallows, the dark-and-milk, sweeter hot chocolate is on the pricier side and leans towards the drinking-chocolate end of the spectrum. There’s plenty enough for two." - John Tsung
Eater