Las Vegas: Jean Philippe Patisserie at the Bellagio

With renewed vigor from my Ah-Ha moment, I ran to the Bellagio to see the world's largest chocolate fountain.  Certified by the Guiness Book of World Records, this incredible glass fountain flows white, milk and dark chocolate, each with a very special river path, including chocolate falls,  from the ceiling to the floor.

First Video for EMC:

This is a beautiful small store selling the best of Jean Philippe's creations.

Las Vegas: Serendipity3 - my "AH-HA" moment

OK, it must be the irony of it all.

Here I am- walking the Las Vegas strip- thinking or talking with myself, saying: "what are you doing, Joe?", "are you really out here chronicling all of the great chocolate spots on Vegas Strip?", "are you really going to do this chocolate thing, for real?", "can you afford, on any level, a quest to eat all of the delicious chocolate in America?"

And I am trying to navigate my way from Caesars Palace/Forum Shops (previously discussed) to the Belagio, cutting through the parking area and looking for the fountain that Evel Knieval jumped when I was a kid, when BOOM.......A quick story: When I was a 8, I started visiting, by myself, my Great Aunt in NYC.  Something that would continue for a lifetime.  "Florency" made these pilgrimages so entertaining and FUN: somehow she got this 8 year old excited about museums, libraries and Broadway shows.  Of course, watching Nolan Ryan and Tom Seaver and the amazing Mets wasn't bad either, but we always ended up, almost every night, going for a Hot Fudge Sundae or Frozen Hot Chocolate at a small place called Serendipity3. These are certainly my earliest vivid memories of eating large amounts of chocolate in one sitting....and then Boom......

....these memories flood back because AH-HA directly in front of me, blocking my path is...Serendipity3? really?

Yep, it was like a sign from above (actually)...  and yes, the frozen hot chocolate and hot fudge sundae's are still on the menu... and taste terrific     : )

Thank you Florence Marks and everyone else who sent me that Ah-Ha moment as sign to continue my search and stay true to myself and my intentions.......  eat more chocolate........

Las Vegas: Payard at Caesars Palace

Chef Francois Payard and Caesars Palace have teamed to provide a beautiful Patisserie & Bistro at the Casino/Hotel (not in Forum Shops).

 Payard, known for fantastic chocolates and pastries, has delivered a "multi-layered experience" that includes a chocolate store, full dining restaurant and a delicious french pastry shop cafe, open for all of the meals of the day- breakfast, lunch and dinner + snacktime.


I love the huge grandfather "chocolate clock".  As the story goes, Chef Francois is a 3rd generation pastry chef and this magnificent time piece  represents the history and precision of his works. This 2000 pound, 16 ft high,  25 ft around structure produces 3 truffles every 15 minutes (69,888/yr) and shows off the current time in 9 international time zones symbolizing the "international flavors and profiles that inspire" his creations.

And lets not forget his true calling: chocolate and food.  The crepes are fantastic especially with their own chocolate sauce/paste. Also, the chocolate candy and pastries never disappoint!   I love the wafer bar!

Las Vegas: Max Brenner - The Greatest!

Max Brenner…Max Brenner…Max Brenner….

There’s no place like home, There’s no place like home, There’s no place like home!!

I LOVE THIS RESTAURANT!!!  It is exactly what I have always wanted to find/create in a dessert restaurant.  (I even wrote my senior college finance thesis on opening a dessert restaurant and here it is!).  Where do I begin?

Let’s start with just the facts, mam:

12+ locations in Israel, 24 in Australia and 3 in the USA (NYC, LV and Phily).  Locations coming to a city near you as they hired an ex-Cheesecake Factory exec. to help with US growth.  Boston is next (yes, there is room for Max’s and Finale!).

Max Brenner crosses a chocolate shop with a chocolate themed causal dining restaurant.  Most things on the menu have some chocolate component- including the cocoa dusted French Fries.  I had the bacon, lettuce, tomato and avocado sandwich (with the fries) to start. Avocado was more of a creamy spread than I expected, but tasty. Other menus items looked very legit.

Note: On one episode of Man vs. Food, Adam pulled out a win by ordering French Fries to accompany his Ice Cream Sundae Challenge.  Adding the salt allowed him to get through the wall and finish all of the sweet dish. I knew I would need to pull that trick out one day and did it ever pay off tonight, as I sampled several of the desserts on this menu.  This trick worked out all the better for me because the fries I ordered had a dusting of chocolate on them… thanks for the tip Adam  : )

The chocolate pizza with marshmallow and toffee toppings was huge and AMAZING. 

The Milk chocolate iced Grinita drink was UNBELIEVABLE.  Hot chocolate (which I sampled) is milk chocolate ganache melted, WOW.

And then the store: SO CLEVER.  They have branded and created items that make this a virtual Williams-Sonoma for chocolate.  I stocked up for the winter with ever option they sell.  Specially designed mugs for holding hot chocolate close- got it. Well thought out single portion stacked fondue bowls for carefully melting chocolate- got it.  Alice in Wonderland milk shake “mug” with straw – got it.  Chocolate to put in all of these devices and some to eat out of the bag - got it all.

I can’t wait to have one of these in Dallas-hopefully soon. (Hear that Nancy and David- go get them, please).  Otherwise, I will be using many frequent flyer miles to visit…

PS- Max, may I have a “no waiting in line” pass, please.