A Manhattan Marathon--Final Chapter

Our last full day in New York City.  Mark is sequestered in the day-long meeting that brought us here. I spend the day in a mostly futile clothes shopping excursion (too much hot chocolate expanding the waistline?).  The temperature hovers in the high 80s. 

Wandering through the sweltering SoHo district, I recall that nearby is another chocolate salon on my list.  My optimism at finding a beverage better than the acceptable version at Francois Payard is slim, but after complaining a few nights before to our talented friend, comedian Bill Santiago, about our failure in finding a decent hot chocolate, he immediately suggested MarieBelle.  Still skeptical, but needing a respite from the heat and the noise of street, I wend my way to Broome and Wooster.

An oasis of cool and quiet greets me as I step into the store.  From the cacophony of Big Apple bustle to almost reverential silence, the transformation is immediate and striking, like walking into a cathedral.  The ubiquitous crystal chandelier dangles from the ceiling (apparently crystal chandeliers are obligatory in NYC chocolate shops).  Although the decor appears fussy, the atmosphere feels casual.  An amiable and attractive young woman directs me to the chocolate salon in the back of the building, where only one other patron is seated and studying the lunch menu. Edith Piaf tunes trill on the sound system.  Ignoring the food offerings, I focus on the hot chocolate menu--Dark, Milk or White, all made with single-origin South American chocolate.

The Dark category lists four options: Aztec, with 60% cocoa mass; Dark, 70%; Maya, unsweetened; and Panela, 75%. All can be made with either water or dairy.  I opt for a small, water-based Dark.  The chocolate arrives in a white ceramic cup, barely bigger than an espresso.  The beverage is a gorgeous chocolaty color.  I swirl my spoon through the liquid. Not as thick as my version, but still luscious and velvety. The texture would probably be even thicker if the chocolate had been allowed to simmer longer and had been better blended; a few partial chunks remain in the cup. At least I know MarieBelle melts actual chocolate, rather than using powder or syrup.

I let a small sip linger on my tongue. Just the right temperature. No sweetness at all, only pure chocolate flavor.  The flavor is so intense, in fact, it is almost overwhelming. But I remember that at St. Gines in Madrid, Mark and I each added two cubes of sugar to our mugs, so I spoon sweetener into this cup and savor the results.

This feels so incredibly close to what I'm seeking.  I order another cup, an Aztec (60%) with milk.  The dairy lends a lighter color to this version. The texture is actually less thick. The milk and the lower percentage of cocoa create a sweeter drink, and after the intensity of the Dark without dairy, this beverage tastes almost too sweet to me, although it has a delightful cocoa flavor and just the right amount of bitter bite. A tiny puddle of the Dark remains in the other cup, so I blend it with some of the Aztec and sample my creation. 

I text Mark, "MarieBelle's :-)" 

"Oh noooooooooooo!" he repliles.  "I missed the one!?"

"Yep!" I answer as a huge smile radiates across my face. 
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MarieBelle SoHo 
(212) 925-6999
484 Broome St, between Wooster St and West Broadway.
MarieBelle Express is open from 8:00am to 8:00pm during the week and 10:00am to 8:00pm on Sundays.
MarieBelle Retail Store and Cacao Bar are open every day from 10:00am to 8:00pm.
By subway, take the A/C/E to Canal Street, or the number 6 train to Spring Street. 
ENJOY!