Start with some top quality Callebaut chocolate, combine it with the best ingredients to be found (from imported griotte cherries to orange peel from Ardèche), and throw in a little magic (or owner-chocolatier Patricia Cohrs’ years and years of experience and training) and you get glossy chocolates of surpassing beauty and flavour. The coveted Grand Marnier in milk or dark chocolate features the liqueur in a divine whipped buttercream. Cerise, one of the aforementioned cherries soaked in kirsch and enveloped in dark chocolate, sparkles with real cherry flavour. With a little advance planning, the shop will send forth one of its fountains filled with the same top-notch chocolate (no added oils or syrups). Closed Monday.