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NEW YORK (CBS) ― For most people, November brings thoughts of turkeys and pumpkin pies. But if you're a hard-core chocoholic, November means it's time for the Chocolate Show. The tenth annual chocolate show is going on right now in New York, and a walk around the exhibit area shows that chocolate comes in many flavors, shapes, sizes -- and uses.

Who knew it was possible to wear chocolate? Surely something that works better in the winter, well known designers like Reem Acra use the confection in their wearable confections. There is even chocolate jewelry and a chocolate fashion show.

Among the edible types of chocolate at the show, there is a trend towards unusual combinations -- Berkshire Bark's "Tropical Heat" flavor uses Belgian dark chocolate with macadamia nuts, mango, and ancho chili pepper powder, and cayenne pepper. DeBrand Chocolate's Dulce Caliente flavor
is sweet and hot: pure raspberry jelly that finishes with a jalapeño heat wave. Lillie Belle Farms makes Cayenne Caramels, which took the Heat Award, beating out hot salsas and firey chips.

One of the most surprising combinations is also from Lillie Belle Farms: Smokey Blue Truffles. The brain child of chocolatier Jeff Shepherd, the new Smokey Blue Chocolate Truffle is made by combining the world famous blue cheese from the Rogue Creamery with fresh local cream, organic milk chocolate, and toasted almonds to create a smooth, slightly smoky blend of sweet and tangy.

Never has the influence of the kitchen on the bar been stronger. In the last three years, quality ingredients, including chocolates, have found their way into cocktails -- creating all sorts of new eye-popping drink flavors.

Venezuelan-born chef and food consultant Yvan Lemoine says, "There's a smorgasboard of chocolate drinks now with different chocolates, styles and combinations." Lemoine, who is also a mixologist, shares some of his favorite chocolate concotions:

Ponche Crema

Venezuela is one of the largest producers and manufacturers of high quality Rum. This is a national drink similar to egg-nog but with a bigger kick and a little chocolate. Salud!

5 yolks
2 1/2 cups milk
1 cups heavy cream
1 cup dark chocolate
2 vanilla beans
1 can condensed milk
1/4 tsp freshly ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of Sarawak pepper
1/2 cup Ron Anejo "Anniversario" Pampero

Combine all milks and cream with the vanilla beans (split and scraped) and bring to a boil. Combine the eggs and spices, then temper by adding the hot cream a little at a time. Return to the stove and cook on low heat until thick and creamy. Remove from the heat, add the chocolate and stir until melted. Strain and chill rapidly. Add Ron, and serve. Keep very chilled.



Crispy Mint Hot Chocolate
2 cups whole milk
1/4 cup of water
2 tbs cup sugar
4 oz bittersweet chocolate

Heat milk with water and sugar. Add heated mixture to chocolate and mix until smooth. Add the splash of fresh milk and pour into cups. Top with whipped cream and crushed candy canes. Enjoy!


Smoking Cool Chocolate
2 cups whole milk plus a splash
1 cup of water
2 tbs cup sugar
4 oz bittersweet chocolate

Heat milk with water and sugar. Add heated mixture to chocolate and mix until smooth. Add the splash of fresh milk and chill. Serve in a mug and drop a piece of dry ice in a small tea ball and sink it in. Serve with a straw.


Adult version is Smoking Cool Chocolate Martini. Serve in a martini glass with a dash of bitters and 2 oz of chilled vodka.

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