For those who did not know, it is a chemical named theobromine that makes chocolate addictive. Personally, I don't give a damn, because good chocolate is a gift from the gods and if theobromine is a part of that gift, who am I to argue with the gods.

Angelina: 226 rue de Rivoli, Paris. The "Africain", a hot chocolate drink described by Le Monde restaurant critic Patricia wells as "lethally rich and delicious".

Il Cibreo, via dei Macci 118, Firenze. Chocolate souffle with fresh raspberry sauce

Jasper's: 240 Commercial Street, Boston. The Vermont style spiced chocolate cake (made by using mashed potatoes instead of flour).

Cote Coeur: 19 cours Mirabeau, Aix en Provence. The black chocolate mousse.

Aureole: 34 East 61st Street, New York. Chocolate marquise with a sauce based on framboise liqueur

Mas de Garrignon, route de Sainte Saturnin d'Apt, Roussilon, France. The millefeuille of chocolate with fruits.

Christopher's, 2398 East Camelback Road, Phoenix, Arizona. The "chocolate tower" which is made by wrapping a rich chocolate mousse in a latticed vanilla mold and serving the whole concoction with espresso sauce.

Cafe de Paris: Place du Casino, Monte Carlo. The hot bitter chocolate souffle

Lassere: 17 avenue Franklin Roosevelt, Paris. The chocolate-mint souffle.

Ambassade d'Aubergne: 22 rue du Grenier-Saint-Lazare, Paris. 0kĖ The chocolate-calvados mousse.

© Daniel Rogov