Real flaked chocolate melted into steaming milk and whisked glossy, drunk in the city where Fry's made the world's first mass-produced chocolate bar in 1847.
Where to eat it: 1 restaurant across 1 city.
Joseph Fry's Bristol works pioneered industrial chocolate, producing the first mass-made eating chocolate bar in 1847 and inventing the Chocolate Cream in 1866. The factories moved and merged into Cadbury long ago, but the city keeps the habit: Park Street's chocolate house melts flaked single-origin chocolate into proper drinking cups, and independent chocolatiers on North Street carry the craft forward with their own bars and workshops.
Common allergens: Dairy
Tip from the editors. Chop the chocolate fine and whisk off the heat; scalded chocolate splits and no amount of stirring brings the gloss back.
Mrs Potts melts real flaked chocolate into Bristol's best hot chocolate on Park Street, from a classic 58% cup to brownies, sundaes and monthly specials.
Why locals love it: A chocolate house halfway up Park Street that queues of shoppers stride straight past.
Tip: The seasonal specials menu changes monthly; a city with Fry's chocolate history deserves the dark 72% at least once.
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