The Chocolate Show

As you approach West 18th St., you may notice the change in demeanor of those around you. Gone are the agitated expressions typical of New Yorkers; instead, you will see the blissed-out grins of chocolate lovers as they dreamily reach into paper bags full of truffles. The euphoria will reach a critical mass as you step onto the red carpet outside the Metropolitan Pavilion, home of the 5th Annual Chocolate Show, New York 2002.

I can barely begin to describe the plethora of delights that await you. There is chocolate to drink (MarieBelle Aztec Hot Chocolate with cinnamon, ancho chile, nutmeg and chipotle), Vermeer Dutch Chocolate Cream Liqueur made with vodka, cream and Dutch chocolate, Cocio chocolate milk from Denmark, and Valrhona hot chocolate. There is chocolate to wear, to admire as fine art, and to bathe in. There are even cocoa butter massages and chocolate psychic readings by Magda the Parisian Psychic. But most importantly, there is chocolate to eat.

I arrived in fine spirits, having just visited Ceci-Cela Pâtisserie (55 Spring St., 212-274-9179). After admiring the sculptures of the Côte d'Ivoire (the world's largest supplier of cocoa beans), I sampled the Caoba (41%) milk chocolate of Chocolates El Rey.

I then admired the cinnamon ginger and almond praline chocolate bars at Bouvier Chocolatier. Philippe Bouvier patiently explained his technique for making ganache as I made my selection. Next, the multi-colored pastel marshmallows of Chez Boissier caught my eye. These handmade marshmallows are almost too beautiful to eat (but I think I'll find a way).

Four years ago, Fritz Knipschildt founded the innovative Knipschildt Chocolatier. Fritz began making chocolates at the age of twelve, trained at a Danish culinary academy for several years, and now concocts such truffles as tangerine red chili (I bought three), lavender caramel, and apple rosemary. I could not leave without a box of fifteen truffles. His exhibit is highly recommended!

At the Institute of Culinary Education, I sampled the buttery "Supernatural Brownies" and made sure to get a copy of the recipe. And my favorite chocolatier, Michel Cluizel, offered samples of three new chocolates that will soon be available, each of them more delicious than the last.

There are many more highlights at this wonderful event; discover your own on Saturday and Sunday!

The Chocolate Show: 125 West 18th St. Saturday 10-8, Sunday 10-6. $15.