“Death by chocolate»... To die of pleasure while indulging in one’s weakness: this is the temptation to which the café MoZU in Washington, D.C. subjects its clientele. From November 6 to 23 this year, in collaboration with Swiss chocolate maker Max Felchlin, the restaurant of Asian inspiration at the Mandarin Oriental offered a slow – but sweet, and Heavenly – descent into Hades to close the meal with a menu composed of, among others, a chocolate and soymilk milkshake and a chocolate crème brûlée, caramel made with fleur de sel and candied litchis. Remorse and extra pounds…, guilty consciences are quickly spurned in the face of the best chocolates. Aware of the euphoriant affect these childish delicacies have over clientele, hoteliers don’t hesitate to .aunt their chocolate. It is even a sales pitch at the end of this year. So.tel recently launched an exclusive offer for chocoholics at twenty-eight of its hotels worldwide. Available from November 1, 2008 to January 31, 2009, the «I love Chocolate» package includes three nights for the price of two, an all-chocolate tea-time, a chocolate-themed dinner and a “chocolaty surprise” in the room.Valrhona is launching three new products for professionals. A leader in chocolate with a high percentage of cocoa, Valrhona has developed its renown around Guanaja. After 5 years of work on the production process, the French chocolate maker is now coming out with Coeur de Guanaja. Lower in fat content – “for technical and not dietary reasons,” explains the Marketing manager Pierre-Edouard Noël - Coeur de Guanaja facilitates the production of ice cream and ganache. With Orizaba, Valrhona wanted to show that mile chocolate is not a Swiss specialty in and of itself. With 39% cocoa, Orizaba adds a strong milky accent to the pungency of cocoa. At the beginning of next year...