Perfectly molded chocolates from Gateau et Ganache Fine Chocolates & Confections.
Dolce Bella Chocolates made an almond toffee from fresh roasted central valley almonds, Guittard 61 percent dark chocolate, and lots of butter.
Dark chocolate fudge squares with walnuts from Aahsome Fudge.
Jade Chocolates drew hungry chocoholics with its edamame, macadamia, and mango chocolate combinations, packaged in colorful takeout boxes.
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...
...and eyed a huge marshmallow cake.
Despite the cheesy wine labels, I was a fan of the Deco Port wines that were being poured with chocolate.
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.
William Dean was back again this year  and, as usual had gorgeous creations — and the longest line.
A close-up of colorful chocolate treats.
At William Dean, I had a distinctive bar of roasted white chocolate.
I fell in love with the vegan coconut truffles from XOX Truffles, based in San Francisco's North Beach.
I didn't enjoy the flavor of these chocolate-covered Oreos, but I couldn't get over how cute they looked!
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.