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Published on November 25, 2007

If you drop by Bangkok Marriott Resort & Spa tomorrow, you're going to find the lower lobby transformed into a jungle of cacao trees - "but it's an organised jungle", says executive chef Simon Beaumont. "We're going to teach people all there is to know about chocolate."

During the Bangkok Marriott's Chocolate Promotion, from tomorrow to December 5, guests will be able to make their way (without machetes) through a jungle-y chocolate tour - from tree to berry to all sorts of processing.

The tour is open to schools, pastry chefs interested in learning about chocolate, the public - and anyone else who wants to see the progress of chocolate from jungle to mouth-watering dainties.

The trees, resting peacefully in the hotel's garden until tomorrow, have been brought up from southern Thailand for the occasion. Now, they're under the care of chief gardener Damrong Keetiprom, who, for more than four years, has been taking care of the hotel's lovely landscaping.

The promotion is being held in Numero Uno. Now under a "refreshment project" of its own, the coffee and pastry shop is temporarily spread out in the lobby, where all the chocolate treats will be on offer, for those wishing to take them home or simply enjoy them at the hotel.

And such treats they are too! Executive pastry chef Bernd Opiela has been working non-stop on chocolate creations that you won't seen anywhere else - lollipops, macaroons, pralines, truffles and bars; cakes and cheesecakes; fondues, pancakes and waffles.

French pastries go for Bt95 each, while cakes are priced at Bt500 per half kilo.

For the grown-ups among us, think chocoholic beverages - from chocolate-infused coffees to hot chocolates to chocolate shakes.

In the evenings, forget about cocktails. Opiela and his gang have created choco-tails (all Bt240), such as "Death by Chocolate" - vodka, creme de cacao, Bailey's Irish cream, chocolate ice cream and cream - and "Mocha a Lot of Chocolate" - bourbon, creme de cacao, cream and espresso.

Yes, non-alcoholic choco-tails are available (all Bt180), too, as are "plain" teas and coffees.

For the promotion, Opiela is using chocolate from a number of European countries, mainly France. Dark and milk chocolates are featured, all with a deep, chocolatey taste, as well as white chocolate, for those who love their sweets extremely sweet.

The chocolate promotion goes beyond just dining and drinking. The Mandara Spa is offering a specially developed chocolate spa treatment.

Imagine that. You can have your chocolate inside and outside.

Laurie Rosenthal

The Nation