Not to Be Missed: Dark chocolate truffles, in their signature embossed box; Les Pistoles de Marie Antoinette

Not to Be Missed: Rich, velvety hot chocolate made with two different dark chocolates and vanilla beans from Madagascar

Not to Be Missed: Single-origin tablettes, such as the fruit-forward Cabosse Congo and the lively, citrusy Tanzanie; caramelized hazelnut dark-chocolate tablette mendiant; the stunning visual spectacle of it all

Not to Be Missed: Grand cru chocolate macarons, such as the Millot, made with beans sourced in Madagascar, or the Yaoundé, with cacao from Cameroon

Not to Be Missed: Melt-in-your-mouth chocolate caramels made with salted butter from Brittany

Not to Be Missed: Barres gourmandes, including pistachio praline and raspberry-caramel, and barres fines

Not to Be Missed: Elegant dark-chocolate demi-sphère filled with lime caramel ganache

Not to Be Missed: Single-origin mousses to-go, in a cone

Not to Be Missed: Coffret “Terre de Fût” of liquor-infused chocolates—from Japanese rum to Port to whiskey

Not to Be Missed: Spicy honey chocolates; chocolatier Johan Giacchetti at work.

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