Everything is done on a grand scale here, starting with the superb blocks of chocolate (available in one-pound bars and drops) that is prized in top pastry and chocolate shops for its rich flavour and refined texture. But Belgian chocolatier Bernard Callebaut (now based in Calgary, with shops across Canada and the U.S.) also makes chocolates of his own, using the same high standards and expertise that he applies to the manufacturing of the chocolate itself. There are 48 regular chocolates—customers’ favourites include the Canadienne, a white chocolate truffle with subtle maple notes; a full-bodied toffee; and the coconut, filled with milk chocolate ganache and crunchy, toasted coconut. Then come the seasonal specialties—hand-dipped organic B.C. cherries, available from November to January, have been soaked in kirsch for five months and then dipped in semi-sweet chocolate. So craved are these morsels that some customers wait with bated breath to hear tell of their arrival. The variety of wedding options are big, too—milk chocolate hearts filled with everything from raspberries to organic marionberries and crème fraîche. For simpler tastes, one wall is devoted to moulded chocolate, from petite Scottie dogs and pudgy dinosaurs to tennis rackets, letters of the alphabet and champagne bottles (which can be filled with truffles). Hearts, Santas and bunnies of all sizes arrive at the right time of year.