Chocolate is hot these days. And we don’t just mean spicy, though chocolatier David Castellan does produce some excellent chili-flavoured sweets. They can be sampled at the Distillery District location, which also boasts a full café (a cup of Mayan hot chocolate is a must) and a patio where, during warm weather, customers can linger over house-made gelato (from popular Venezuelan chocolate to pomegranate sorbet). Castellan continues to make his superb single-origin chocolates and encourages tastings—call ahead to organize a group tutorial. His truffles are inventive, using such ingredients as olive oil and sea salt to mouth-watering effect.