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Sucré Sweet Boutique was born two years after Hurricane Katrina slammed into New Orleans. Founder Joel Dondis, a Louisiana native, tapped talented pastry chef Tariq Hanna to share his vision of a true 'Nawlins high-end bakery/pastry shop. (Ever had a king cake? After the Saints won the Super Bowl in 2007, they were producing up to 300 of those per day.)

Now Hanna, a chocolate specialist (trust us - he grew up right next to cocoa farms in Nigeria), has created a drinking chocolate mix that belongs in your favorite mug. Bits of crushed peppermint sticks are mixed into flakes of 65% dark chocolate. The result? A velvety, warm and mildly minty cup of hot chocolate. Drink up!

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