Café Fleuri’s seasonal chocolate bar will satisfy any chocolate lover’s sweet tooth

When chocolate is in its prime from September to June, decadent displays of chocolate desserts occupy The Langham Hotel’s Café Fleuri each Saturday from 11 a.m. to 3 p.m., which is when they host their seasonal Chocolate Bar. With more than 120 chocolate delicacies waiting to be sampled, it is heaven on earth for chocolate connoisseurs.

Chocolate lovers have the opportunity to indulge themselves at the sweet event thanks to the chefs of Café Fleuri, who have mastered the art of preparing a unique dining experience. Preparation must begin Thursday morning and continue through Saturday afternoon. Everything on display, from the hot chocolate to the decorations, is homemade.

The pastry chef, Jed Hackney, said six to seven chefs are scrambling through the kitchen at the start of each Saturday, as early as 5 a.m., to prepare fresh treats for their incoming diners, which they elegantly present on decorated tables side-by-side in their large dining room. w

The tables are arranged by the five following categories— hot chocolate, individual desserts, fondue, ice cream, cupcakes and candy. Those with an extraordinary sweet tooth can continuously satisfy their cravings with something different each helping because the options are seemingly endless.

While the large selection allows chocolate lovers to assuage their cravings, it also provides The Chocolate Bar chefs plenty of flexibility to be sensitive to the dietary preferences of all its diners. Those who are hesitant of not being satisfied with this unorthodox meal due to a narrow or structured diet: don’t fret. The Langham guarantees a solution to your worries.

Hackney explains that many restaurants have omitted peanuts from their recipes due to those with allergies, but he “love[s] peanut desserts” and he admits he “[does not] want to give them up and [does not] think anyone else should have to.”  Instead, The Langham has created a very allergenic-friendly buffet. Each dessert at The Chocolate Bar has a label listing ingredients that diners may be allergic to, such as peanuts, so diners can indulge worry-free.

The Chocolate Bar dedicates a table for vegan diners, too, with a multifarious assortment of delicious desserts. The Langham’s chefs skillfully omitted animal products from classic desserts without comprising the flavor or texture. Vegans can choose from a plethora of deserts including banana cake, blueberry cobbler and coconut rice pudding with mango and almonds.

For those who are adverse to chocolate desserts, there are still plenty of other options. Although chocolate is incorporated into every dessert, the flavor of chocolate is not overwhelmingly present in all of them. There are many desserts in which the chefs use chocolate by-products, such as cocoa butter, to incorporate chocolate into a dish without making it the primary flavor.

Even diners who tend to avoid rich delicacies may find themselves tempted by The Chocolate Bar, as the chefs create chocolate desserts in all forms and flavors fathomable. Whether the diner prefers chocolate mousse, chocolate ice cream or chocolate fondue, there are plenty of desserts available of all consistencies and textures. Even chocolate powder, possibly the most unique dessert served by The Chocolate Bar, is available. Hackney described the powder as “contemporary” and shared that few restaurants employ this technique to prepare chocolate.

Each year, The Chocolate Bar’s menu is inspired by a specific theme, which restricts the number of ways the chefs can utilize the chocolate. This year, the chefs’ creations are inspired by chocolate intensity. The desserts are organized by the percentage of cocoa and the types of cocoa in the dessert. This innovative theme also allows the chefs to introduce new desserts as the seasonal flavors change. This fall, guests can look forward to pumpkin and cranberry flavors incorporated in the chocolate treats. They’re hoping this will encourage guests to come back to The Chocolate Bar multiple times throughout the chocolate season.

It is guaranteed that the service and the sinfully sugary cuisine will not disappoint the guests. As you design your own cupcake, you can hum along to the upbeat music and ask the staff questions, while admiring the city through the floor-to-ceiling glass windows, which permeate the room with natural light, creating a fun and upbeat atmosphere.