La Maison du Chocolat's Mont Marron ($8.50) is like a glamorous version of your classic Mont Blanc, each creation cut into tidy squares. More

Starting today, you can get your fix at King of Falafel and Shawarma Express on 53rd Street and Park Avenue. More

We here at Serious Eats are no strangers to La Maison du Chocolat and their decadent treats. We spent a few hours in the kitchen to see how they assemble their signature eclairs. More

Charbonnel et Walker is tucked away on the 8th floor of Saks Fifth Avenue, a little chocolate emporium with chocolates and plated sweets delivered on a conveyor belt. More

Six different layers in this Mint-Chocolate Cake ($6.95) from Bouchon Bakery, and I can't decide which I like best. Is it the mint-jelly and chocolate ganache quenelle that tops off the slice? Or maybe that pure white layer of vanilla bean mousse? It's hard competition when pitted against soft green mint mousse and a brownie-like chocolate cake. And don't forget about that layer of milk chocolate mousse! More

There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter. More

La Maison du Chocolat's famed Eclair Marron ($7.50) shows up every winter, from December until the end of Feburary. Their pâte à choux is as good as it gets, light though rich in butter, piped thin, true to the chocolate shop's elegant style. More

Two years into the life of this once-clubby restaurant, much has changed. Graydon Carter brought in an unbelievable roster of New York restaurant talent to turn the place around—and there's now a drool-inducing bar menu. Burgers and corn fritters and whipped lardo, no reservation required? We were there. More

What is it with great Sichuan restaurants opening in unlikely Manhattan neighborhoods recently? In November, we headed to Chelsea, where a run-of-the-mill Vietnamese restaurant had turned into the excellent Legend, at which we loved the Chongqing chicken and tofu-like "Tears in Eyes" and the liberal use of chili and Sichuan peppercorn on a number of dishes. And now in Midtown, we've found plenty to love about Cafe China. More

At Cafe China on 37th Street, you'll want to finish your Sichuan meal with a cooling dessert of rice balls in bath of fermented sweet rice soup, also known as rice wine soup. The smaller orbs are simply tang yuan, glutinous mochi-like rice balls, barely sweetened and enjoyed primarily for their chewy texture. More