The name might be familiar, but the brand is all new.

Master chocolatier Bernard Callebaut opens his new store Papa Chocolat. The 860-square-foot boutique sells Callebaut’s filled dark, white and milk chocolates with international ingredients including Sicilian pistachios, Normandy sea salt and Ceylon cinnamon. Enjoy them individually or go all in with the Christmas Cracker, a chocolate log stuffed with more chocolates. The Callebaut’s had our sweet tooth pegged 100 years ago when they first started manipulating cocoa in Belgium. A century later the basics are still the same: creamy cocoa, inventive fillings, a pretty package and we’re willing to blow our daily calorie intake in a few bites. —Jaelyn Molyneux

Papa Chocolat, Willow Park Village, 226, 10816 Macleod Tr. S., Calgary, 403-264-7212, www.papachocolat.ca

While the weather outside calls for a cup of hot cocoa, keeping it cool is so much tastier.

Combine milk, ice and Frozen Hot Chocolate mix ($19) in a blender and the result is a thick, chocolaty milkshake that is worth every cold sip. Made famous at New York’s Serendipity café, the frozen dessert is best served with whipped cream on top and, this time of the year, with a wool blanket on the side.

At Williams-Sonoma, www.williams-sonoma.com

Death by chocolate? Not for master chocolatier Bernard Callebaut.

The founder of the eponymous Calgary company fell on hard times earlier in the fall when he had to close shop, but he’s raised the chocolate bar with a sweet new venture, Papa Chocolat. A fresh updated look and new recipes, combined with three generations of chocolatiers, is behind the new business. And when it comes to smooth dark chocolate pralines and silky milk chocolate squares, we’re glad to have Bernard back.

Stay tuned for two retail stores to open in the New Year. For orders, call 1-855-322-7272.

When it comes to chocolate gift giving, skip the Pot of Gold this year and opt for something much more deliciously fabulous.

At the new Epiphanie Chocolate the scent of fresh cocoa wafts in the air as you’re surrounded by tiny works of art that also happen to melt in your mouth.

Choose from dozens of different pieces (from $1.75 each) made from the finest gourmet chocolate mixed with fresh ingredients, natural flavours and nuts. Our pick is the cheeky lip-shaped cream ganache blended with milk for a light caramel taste (pictured).

And while you’re deciding, sip on a cup of Richly Dark, Ecuadorian Delight or Mayan Spice hot chocolate ($6 each) made with low-fat milk and cane sugar so it’s a guilt-free treat.

Epiphanie Chocolate, 1417 11th St. SW, Calgary, 403-370-4592, www.epiphaniechocolate.com

Since reading The Automatic Millionaire we’ve been haunted by  the “Latte Factor” theory. Instead of coffee shop guilt, we’re making our mochas at home with this deliciously local Brownie Mocha recipe.

Ingredients
¼ cup whole organic chocolate milk from Vital Green Farms (available at the Calgary Farmers Market)
¼ cup of 1 per cent organic milk from Vital Green Farms
½ cup steamed or boiled water
1 Tbsp chocolate shavings from Bernard Callebaut
2 shots espresso (Try Kicking Horse Cliff Hanger espresso)

Method
Steam both milks together (if you don’t have a steamer, opt for a handheld frother) until you get a layer of fluffy foam.
Pour two shots of espresso into a cup, then the hot water and milk.
Top with chocolate sprinkles.
(Tip: If you don’t have an espresso machine, foam half the called for amount of milk and add to a cup of drip coffee.) 

An apple a day may keep the doctor away, but round the clock chocolate is our new health plan.

Genuine Health's Healthy Skin Chocolate Soft Chews (carton of 45 pieces, $24.99) contain cocoa seed extract, hydrolyzed collagen (from fish oil) and antioxidants like lycopene and vitamins C, E and B2 that help boost the skin's elasticity and hydrate from the inside out. The not-too-sweet goodies protect the skin from free radicals and a three-a-day regimen promises a healthier looking mug in just 21 days.

In this case, we’d be just fine with the standard four-to-six-week results.

At Planet Organic, 10233 Elbow Dr. SW, Calgary, 403-252-2404, www.genuinehealth.com

Whether it’s a sweet tooth or a craving for salty delights, Rolo-topped pretzels do double duty.

Here’s our recipe for sweet gooey goodness with the perfect punch of spice for any occasion. Because really, plain old chocolate-covered pretzels are so passé.

Ingredients
Small pretzel rings or, waffle pretzels also work well
Rolo candies (same quantity as the pretzels)
Pecan halves (you can substitute with almonds or walnuts)

Method
Preheat oven to 200°C
Place the pretzels an inch or so apart on a baking sheet
Unwrap Rolos and put one candy directly on top of each pretzel
Bake 3 to 5 minutes or until you see the chocolate soften but don’t let the caramel ooze out
Take out of the oven and firmly press a pecan half into each chocolate top until it collapses on the pretzel
Feel free to let the caramel ooze out now

Allow to cool or take the risk by popping one now, it’s worth it.