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

Blaine Architects capped the front addition to this Eichler home with a shed roof that mimics the slope of traditional Eichlers, but slants in the opposite direction to make it distinct. The wood screen is made from Accoya.

The same large format porcelain was used for the exterior patio, which is flush with the thresholds on the sliding glass doors. Blaine added a small bumpout at the end to accommodate a larger primary suite shower.

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.

For the new kitchen, which was rotated perpendicularly to improve circulation, interior designer Pamela Lin-Tam opted for "interior finishes that reflect the time period, but don't feel old or outdated," says architect Megan Blaine. Modular cabinets are paired with quartz countertops.

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.

When a custom-fabricated box beam proved too cost prohibitive, Blaine’s engineer devised a steel beam strong enough to span the 18-foot length of the rear wall that didn’t feel too heavy and didn’t look out of place beside the original wood beams. "Then we painted all of the structure a warm black so it becomes a feature and ties everything—new and old—together," adds Blaine.

A folding glass NanaWall system "allows the clients to keep an eye on their kids while working in the kitchen," says Blaine, who dubbed the space the 'NanAtrium.' "It helps keep the kids safe and contained, and helps the family get back to enjoying life." A swing door provides easy in-and-out access when the glass wall isn't fully opened.

Every mahogany wall was replaced with new ones, the contractor "painstakingly going through literally hundreds of panels over several days to find ones that matched," recalls Blaine. Since the quarter inch-round mahogany corners at the outside of the interior walls found in Eichler homes are no longer made, Blaine worked with the contractor to find a supplier of rounds that were then cut down to quarters.

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.

In the South Bay, San Jose–based BLAINE Architects expanded this Eichler by transforming the old carport into an atrium. A folding glass NanaWall system allows the owners to watch their kids in the playroom from the kitchen.

Once locked in a bidding war with the homeowners and now fast friends and neighbors, BLAINE Architects gives a 1953 Eichler in California’s South Bay some much-needed space and an outdoor connection.

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

The expanded kitchen has a large central island, with room for prep, seating, storage, and cooking. The cabinetry is a mix of wood, Shinnoki Milk Oak, and white fronts, Fenix NTM Bianco Kos. The terrazzo counters are by Concrete Collaborative. There are two types of tiles: the Mutina Rombini fluted tile on the island and Cepac Krave Sugar Tiles on the backsplash. “It looks very mid-century modern,” says Blaine of the backsplash tile. “But in this application, it also adds that little touch of depth that I think is really important to making the house feel interesting.” The counter stools are from Hay.

Giving new voice to historical designs, Marcie Bronkar envisioned fabrics with stylized patterns and nuanced colors, including Amaryllis (shown as a roman shade).

The cover of Murakami Versailles.