People who refer to themselves as a chocoholic will readily admit that they constantly need to satisfy their cravings. This "need" is often the subject of articles and much discussion. It goes beyond just a passing desire, and involves hunting down the best places to satiate their hunger.

Those that have this deep love of chocolate will know exactly what I am talking about. For those that don't maybe you will after reading this article about which leading hotels are doing their best to satisfy your chocolate yearnings.

Chocolate Afternoon Tea

A long time favourite for afternoon tea for many is the Clipper Lounge at the Mandarin Oriental, Hong Kong. It serves a chocolate afternoon tea on weekends, with a continually changing selection of over 35 chocolate desserts and a variety of the hotel's Chocolate Therapy range chocolates. The hotel's pastry chef and chocolate lover, Yves Matthey eats chocolate every day in the name of research and palate development, which may explain why the hotel provides such variety for chocolate fans.

"Our afternoon tea is always changing as all our work is work in progress. Each week there are different items on the menu, so it's a new discovery every time." 

One of his favourites from the afternoon tea is the Salted Tart. "This tart brings out the earthy taste of the chocolate." He is also fond of the Morbit selection of chocolates from the hotel's chocolate range because of the happy memories behind the creation of the unusual chocolates.

Also offering a chocolate afternoon tea is Palm Court at The Langham. "Palm Court is definitely a paradise for all chocolate lovers!  We are serving a sinfully tempting chocolate afternoon tea during weekends featuring Valrhona chocolate," says Mark Bannon, executive chef.  

Bannon says that the hotel's pastry chef  loves to try innovative items to impress the guests in terms of presentation, taste and even the name of the dessert. Recent additions include a Flourless Chocolate Cake with Chestnuts. "It tastes like chocolate melting in your mouth," he comments.  Also new is the Chocolate Pizza with Berries. "It has a super rich chocolate taste (using 100% pure cocoa bean), with white chocolate on top adding a double flavour of chocolate. The white chocolate will melt like cheese when heated, making it look like a pizza," says Bannon.

The hotel places a strong emphasis on ingredients of high quality. "That's why we use Valrhona chocolate - a leading chocolate company which cultivate and grow cocoa on their own to ensure the quality of cocoa, and the richness and pureness of the cocoa flavour, which will absolutely impress chocoholics. A combination of quality ingredients and chefs' innovation lead to heavenly creations that please both the eyes and palate," Bannon explains.

Variety is Key

The Peninsula says that many chocolate fanatics head to the hotel for its traditional rich hot chocolate and iced chocolate, which is served in most of the hotel's restaurants. In addition each restaurant has a variety of chocolate desserts that are a must-try.  These include Fondue au Chocolat Lindt aux Fruits Selon Saison (Lindt chocolate fondue with seasonal fruits) at Chesa, and at Gaddi's the Gâteau au Chocolat, Noisettes et Sucre, Glace au Caramel Amer (layers of chocolate, hazelnuts and fudge with bitter caramel ice cream) or the Chocolat Valrhona en Trois Façons (Valrhona chocolate prepared three ways). Creative options are Felix's White Chocolate, Sesame, Wasabi, and The Verandah's Valrhona Chocolate Combination with Sea-Salt Caramel, Bitter Milk Chocolate Ice Cream.

The Verandah's chocolate dessert mentioned above is one of the "best surprises", says executive chef Florian Trento. He continues, "The reason is the unexpected flavour combination of chocolate and salt...guests are always positively surprised!"

It is all about variety at Langham Place too. The Place's dessert counter is teeming with offerings, including: Chocolate Brownies, Chocolate Pudding, Chocolate Jelly, Chocolate Crème Brulee, Chocolate Tiramisu, Chocolate Tart, Chocolate Pizza, Chocolate Cake, Chocolate Mousse, Chocolate Terrine, Chocolate Soufflé, Chocolate Mud Cake, Chocolate Ice Cream and even Chocolate Pasta.

"We also incorporate into chocolate many different flavours such as chilli, and we even create our very own version of chocolate sushi," says Teddy Arcon, executive pastry chef. The Place also has the ever-popular chocolate fountain with both dark and white chocolate.

The dessert buffet is also home to a continually changing chocolate sculptures to tempt diners. This has included a Chinese fan, an airplane, a chef, musician, bunny, a handbag and an underwater scenery.

Take Home Treats

If after having eaten until you can't move, you still want more, many hotels sell chocolates or chocolate desserts for you to enjoy at home. For example The Langham's pastry chefs will often come up with chocolate souvenir items which can be purchased in its retail store - Flavours of Langham.

As mentioned the Mandarin Oriental produces its own chocolate range, which is available for purchase from The Cake Shop.

While The Mira's Coco sells an extensive selection of chocolates using chocolate from around the world.  Popular choices are the Desire - Jivara Lactee (40%) with dried mango, caramel and almond; Ecstasy - Abinao Dark (85%); and Obsession - Guanaja Dark (72%) with Cointreau.

You can also head to one of the city's high-end supermarkets, which sell a plethora of chocolate from around the globe that should satisfy even the deepest craving.

If you know of any other places where chocoholics should go feel free to add your comments below. And remember, moderation in all things, including moderation!

Image Credit

Image - Homepage, 3, 4  - Courtesy of Langham Place Hotel, Hong Kong

Image 1, 2, 5 - Courtesy of The Langham Hotel, Hong Kong

Image 6, Courtesy of The Mira, Hong Kong