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Photo Gallery: 2010 San Francisco Chocolate Salon

A Sweet Saturday at the San Francisco Chocolate Salon

After porking out at Charlie Palmer's Pigs & Pinot on Friday, I did the hardest possible thing. I mustered up the energy to get out of bed the next morning and head to a 50,000-square-foot pavilion filled with nothing but chocolate at the San Francisco Chocolate Salon. From chocolate fudge to chocolate liqueur to chocolate-covered Oreos, I left practically bathing in the stuff — and I still hadn't tried everything!

Perfectly molded chocolates from Gateau et Ganache Fine Chocolates & Confections.<br />

Dolce Bella Chocolates made an almond toffee from fresh roasted central valley almonds, Guittard 61 percent dark chocolate, and lots of butter.<br />

Dark chocolate fudge squares with walnuts from Aahsome Fudge.<br />

Jade Chocolates drew hungry chocoholics with its edamame, macadamia, and mango chocolate combinations, packaged in colorful takeout boxes.<br />

Every table at the Salon, it seemed, was covered by rows and rows of beautiful chocolates.

To see what I did sample, read more.

Perfectly molded chocolates from Gateau et Ganache Fine Chocolates & Confections.<br />

Dolce Bella Chocolates made an almond toffee from fresh roasted central valley almonds, Guittard 61 percent dark chocolate, and lots of butter.<br />

Dark chocolate fudge squares with walnuts from Aahsome Fudge.<br />

Jade Chocolates drew hungry chocoholics with its edamame, macadamia, and mango chocolate combinations, packaged in colorful takeout boxes.<br />

Every table at the Salon, it seemed, was covered by rows and rows of beautiful chocolates.

I roasted my own marshmallows at the Plush Puffs booth...<br />

...and eyed a huge marshmallow cake.<br />

Despite the cheesy wine labels, I was a fan of the Deco Port wines that were being poured with chocolate.<br />

Considering I rarely see Petit Verdot used as anything but a blending grape, I was shocked when the pourer pulled out a bottle of Port that had been hiding. It was made with nothing but Petit Verdot.<br />

William Dean was back again this year and, as usual had gorgeous creations — and the longest line.<br />

A close-up of colorful chocolate treats.

At William Dean, I had a distinctive bar of roasted white chocolate. 
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I fell in love with the vegan coconut truffles from XOX Truffles, based in San Francisco's North Beach.<br />

I didn't enjoy the flavor of these chocolate-covered Oreos, but I couldn't get over how cute they looked!<br />

One of the best things I had that day was Christopher Michael's PIG caramel, made with bacon, smoked sea salt, caramel, and chocolate. The bacon added another dimension to the caramel.<br />
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