FLEURIR CHOCOLATES Treat your host to a tasty treat with chocolates from Robert Ludlow, the mad genius behind Fleurir Chocolates.

The resulting building, its angular form inspired by Japanese origami—was designed and built in two and a half months in early 2007.

Dagoba Hot Chocolate maker

"The shape of the bar was created by excavating a solid volume of material in our studio to create a model of an uneven, excavated landscape," Snarkitecture says. "From that we cast a negative in order to make two equal and opposite halves. A final positive was sent to Dandelion, where they transformed it into a vacuum formed mold for the actual chocolate to be poured into."

12 Bar Collection by Mast Brothers, $95 The beautiful packaging is a bonus, but the real treat is inside: Made in Williamsburg, Brooklyn in small batches, this 12-bar collection by the Mast Brothers includes all flavor editions from this year, from sea salt, to smoke, mint, vanilla, and olive oil. Artisanal, tasty, and well-designed, the decadent boxset is a fool-proof crowd pleaser.

The Break Bar, a collaboration between Dandelion Chocolate and Snarkitecture, came about when Cool Hunting sought to create an unexpected connection between design, food, and culture. “Dandelion makes some of our favorite chocolate. Snarkitecture continues to shake up the art and design world," stated Evan Orensten, Cool Hunting's co-founder and self-professed chocoholic, in a news release. "We wondered what kind of magic could be made if they met?” The chocolate is made out of cocoa beans sourced from South America. "Maya Mountain Cacao ferments and dries beans purchased from over 200 small farmers in Southern Belize," says Dandelion's Jennifer Roy. "This batch detects a green grape start before the signature notes of pineapple and honey, followed by a slightly tangy finish."

While architecture and chocolate seem like an unliekly pairing, it was a natural exploration for Snarkitecture. "Much of our work looks to existing, familiar architecture or objects and explores ways to alter or reimagine their material to create something new and unexpected," the firm says. "Given the chance to work with Dandelion and use chocolate as a material was a completely new opportunity for us. The design we developed creates an element of surprise while referencing the preexisting proportions of Dandelion's standard chocolate bar. When you unwrap the bar, a fracture running around its edge is revealed. When pulled apart along this fracture, two perfectly opposite landscapes come into view. This break at the edge and the excavated surface texture of the two halves play on the idea of a 'broken' object that is, in fact, completely functional, and, in this case, also happens to be delicious."

Dandelion plans to produce about 500 of the limited-edition, six-ounce bars, which retail for $47 on dandelionchocolate.com. Proceeds benefit the non-profit arts organization Southern Exposure.

In a Wonka-esque move, Dandelion is packaging five "white tickets" into the batch of 500 bars that can be redeemed for a non-edible sculpture that has the same form as the bar.

The Lamb egg, which retails for 35 pounds, is filled with handmade chocolates, ganaches and chocolate squares.

Coolhaus ice cream flavors range from Cuban Cigar to Fried Chicken & Waffles to Gin & Tonic, with cookies such as Maple Flapjack and Peanut Butter Captain Crunch. A variety of Coolhaus offerings will be available to sample on the show floor at Dwell on Design. Coolhaus Chocolate Bourbon ice cream sandwich. Photo courtesy of Coolhaus

Toy blocks made from chocolate by Akihiro Mizuuchi.

Toy blocks made from chocolate by Akihiro Mizuuchi.

Toy blocks made from chocolate by Akihiro Mizuuchi.

Toy blocks made from chocolate by Akihiro Mizuuchi.

Toy blocks made from chocolate by Akihiro Mizuuchi.

Akihiro Mizuuchi used the chocolate blocks to build these models.

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Commissioned by Nestlé to build a ramp to give children a look inside its factory near Toluca, Rojkind convinced the company to add a chocolate museum—Mexico’s first—to the brief.

Martin and daughter, Eve, whip up a chocolate cake.

The structure contains a museum, shop, theater, and access to the factory where visitors can see the chocolate-production process.

At the 100% Chocolate Café the traditional shape of chocolate bars suspended from above creates the witty reverse relief of a classically coffered ceiling.

A special Dutch treat—chocolate sprinkles, best eaten on toasted, buttered bread.

Wilson's chocolates—including this rendition of the Owl and the Pussycat— are nearly too pretty to eat.

The 510 Cabin is one of Leggitt's designs, executed with the help of student apprentices.

O'Donnell spruced up the kitchen with new cabinet fronts painted black and a glossy, chocolate brown backsplash.

Antique tea and chocolate pots are juxtaposed with a 1930s painting by Jacques Villon, Marcel Duchamp’s brother.

The cover of Murakami Versailles.

Pendant by Matthew Fairbank Design.

Clock by Ding3000 for Discipline.

The structure of the coop was inspired by the new bus shelters and newsstands in New York City.

Cold-rolled steel walls lend a bluish tint to the kitchen, which features cabinetry made of NAP, or North American plywood, which is a very dense plywood with a natural chocolate-colored finish.

Their collection of cookbooks sits on a floating shelf in the kitchen alongside a molinillo from Mexico (a traditional whisk for hot chocolate). The print behind is from the Astrup Fearnley Museum of Modern Art in Oslo.

Operable panels of the built-in cabinetry, in chocolate and caramel colors, offer cues to the color palette of more mobile furnishings. Using the same panel material, the architect customized a West Elm couch for the living room.

William Lamson's Solarium.

The charred reclaimed oak on the ceiling continues onto the exterior of a loft space overlooking the dining area. Mod 265 wall lamps by Paolo Rizzatto for Flos illuminate a vintage trestle table that belonged to Claire’s family. The original pine floor boards were stained a chocolate brown.