V-Day countdown: Jacques Torres

We can't forget about Mr. Chocolate. There have been so many exciting indie chocolate shop openings (Nunu, Bond Street, Bespoke) that Jacques Torres feels practically as huge as Hershey's. But his bonbons are still to die for.

Skip the Valentine's chocolate lips and raspberry body paint (or… don't) and bring home some classics to your lovebug.

350 Hudson at King
212.414.2462

285 Amsterdam between 73rd and 74th
212.414.2162

66 Water Street, Dumbo
718.875.9772

WMDelicious

As Sweet Freaks know, Ben & Jerry's created "Yes Pecan!" ice cream for Obama last month. Yum, yay, love it.

What flavor would best commemorate George W.? Here are some responses from the world wide interweb:

- Grape Depression
- Abu Grape
- Cluster Fudge
- Nut'n Accomplished
- Iraqi Road
- Chock 'n Awe
- WireTapioca
- Impeach Cobbler
- Guantanmallow
- imPeachmint
- Good Riddance You Lousy Motherfucker... Swirl
- Heckuvajob Brownie
- Neocon Politan
- Rocky Road to Fascism
- The Reese's-cession
- Cookie D'oh!
- The Housing Crunch
- Nougalar Proliferation
- Death by Chocolate... and Torture
- Credit Crunch
- Country Pumpkin
- Chunky Monkey in Chief
- George Bush Doesn't Care About Dark Chocolate
- WMDelicious
- Chocolate Chimp
- Bloody Sundae
- Caramel Preemptive Stripe
- I broke the law and am responsible for the deaths of thousands...with nuts

Good golly, Grandaisy

I love a good sandwich, and Grandaisy's are supposed to be great. But at nine in the morning, it's all about the breakfast sweets.

I went to the new Tribeca location of Grandaisy (apparently I've been totally out to lunch and didn't know the old Sullivan Street Bakery is now a Grandaisy) and got a slab (a slab, I tell you! Look at that photo!) of banana walnut bread. It was a decadent way to start the day.

Chockablock with walnuts, the only thing I'd ask more from this sweet loaf is a stronger banana flavor. But the big candied walnuts on top made up for it.

250 West Broadway at Beach
212.334.9435

V-Day countdown: Bespoke Chocolates

These heart-shaped bonbons from East Village newcomer Bespoke Chocolates are on the menu year-round. But they're perfect for Valentine's.

Tart passion fruit is tempered with a little butter, vanilla and Venezuelan white chocolate. They're crisp but creamy and wonderfully sweet.

6 Extra Place off First Street, between Bowery and 2nd Ave
212-260-7103

V-Day countdown: Roni-Sue

Rhonda Kave has been dreaming up wonderful homemade truffle flavors on the Lower East Side for a couple years now, and she has a seemingly infinite supply of creativity. And good taste.

Last year for Valentine's, she created red and white rose truffles. At their centers, they both have a beautifully blended ganache of rose liqueur, fresh-dried rose petals, rose-hip marmalade, rose petal jam and rose syrup. The ganache for the red rose truffles is made with dark chocolate, while the white rose uses, you guessed it, white chocolate. Buy a dozen of either (they're both wonderfully sweet), and $5 goes to the Coalition Against Domestic Violence.

Essex Street Market, Essex Street at Delancey
212.260.0421

The curious case of the shrinking cupcake

It used to be that Amy's cupcakes were so big, you couldn't fit your mouth around one of them. This was good for gluttonous instincts (guilty). But not so good if you were trying to show a little dignity while chowing down.

But look at this: Amy's cupcakes are now much smaller. In fact, they barely peep out of their liners.

The spendthrift part of me found this disappointing at first. Like I was getting gypped. But the reality is, we don't need softball-sized cupcakes. If Amy can help us with portion control, it's something our dignity and our butts should thank her for. Besides, the uber-moist cake and light buttercream frosting are still divine. Not too sweet. And now, just the right size.

Behold, Bespoke is open

Rachel and Gil are ready! The city was kind enough to finally hand over those permits so us chocoholics can get our fix at the lovely new Bespoke Chocolates. All I have to say is: get ready, people.

These truffles are some of the best I have ever eaten (though Mr. B's birthday bonbons were pretty crazy, and I still put Kee's on a pedestal, and then there was Paris…). But. But, but, but.

The strawberry balsamic truffle is made with strawberry puree, eight-year-old La Vecchia Dispensa Italian balsamic vinegar and 66% dark chocolate. Then it's dusted with freeze-dried strawberry powder. Heaven.

A simple 70% Columbian dark chocolate truffle (pictured here) is impossibly creamy — a real melt-in-your-mouth gem.

And Rachel's signature pretzel-covered sea salted caramel is crazy, with crackly, salty pretzel bits coating the chocolate shell and caramel center. Insler suggests popping the whole thing in your mouth since “it’s really liquidy caramel inside.”

As amazing as these truffles are, I can't wait until they unveil their homemade hazelnut spread (better than Nutella?!) and chocolate bars.

6 Extra Place off First Street, between Bowery and 2nd Ave
212.260.7103

Fudgy and free

Baked goods have a way of making people feel better. Especially when they're free. So if you're out indulging in retail therapy (or torturing yourself by "just looking") at Henri Bendel this month, beat it to the third floor. Whisper the words “Brownie Bailout” and the fine folks at Alison Nelson's Chocolate Bar will give you a free brownie. Seriously.

Mondays through Thursdays, 3 -8 p.m.
712 Fifth Avenue, 3rd floor