Profile

In many a child's fantasy there exists a candy world, where vegetables are banished and everything is made of chocolate. Park Slope's The Chocolate Room does an admirable job of breathing life into that fantasy. Cake, pudding, sorbet, tea, even beer—it's all chocolate here. But even grown-ups will feel comfortable in this sophisticated version of a malt shoppe. Marble-topped café tables are tightly packed beneath a high pressed-tin ceiling and overhead fans, in a room with exposed brick walls. A small curved bar in the back is ideal for a date-night sip, whether it's of Brooklyn Brewery's Black Chocolate Stout or a port or dessert wine (pairings are suggested on the menu.) The signature dish here is the chocolate fondue, rich and not too sweet, warmed by a votive candle. Pound cake, pineapple, banana, and strawberry are provided for dipping, though the best offerings are the homemade marshmallows, chewy cubes with a flecked candied shell. Floats and shakes are also available, as is a decadent sorbet, made with Valrhona chocolate. A front display case entices with the artisan creations of Fritz Knipschildt, whose bonbons include experimental combinations like tangerine and red chili, or caramel and salt. These fillings can be a little gimmicky, which will drive some diners back to the tried-and-true homemade brownie sundae. You can't go wrong with that. — Ethan Wolff

Chocolate fondue for two, $14; brownie sundae, $8; chocolate layer cake, $6