“How Sweet It Is!,” an exhibition of sculptures by Peter Anton, brings new meaning to the indulgences of food. He creates oversized sculptures of good eats that range from a gourmet assortment of chocolate to a cut of fish from the butcher. This use of scale injects a sense of humor & irony and demands reverence for the foods we eat. The oversized sculptures he creates of chocolate assortments (one example pictured left) are a perfect personification of reality: some of the candies have been nibbled upon, pulled apart, or are just missing (assumed eaten). These compositions play on the cues of our craving and satisfaction. They are able to place the viewers into a vulnerable state in which they must communicate with themselves honestly and directly to make a single acknowledgement:

We deserve a little of that sweet stuff!

And, although not intentionally, Peter Anton's larger than life chocolate box is very much like the gourmet world: larger than life. And just like the tempting chocolates that remain, there is still much in this world that promises to be larger than life.

What makes it larger than life? The gourmet world exaggerates, compels, and infuses impact & flavor into the otherwise commonplace. It justifies worth, deserving and creates a mighty fine edible delight. But it's difficult to encompass the entire gamut when considering epicurean delights. So why not start where Peter Anton started? With chocolate!

Gourmet chocolate production is driven by a desire to enhance the already divine qualities of cacao by ensuring the utmost attention to quality through all stages. Made in small batches, 100% organic and acknowledged by an onslaught of awards, Dagoba's chocolate bars seek only the finest beans and add only the purest ingredients to make their products. This dedication to purity ensures expression of a real identity. It has a personal touch that is nuanced by the slight changes across crop years that reflect the ebb and flow of our own lives. Dagoba molds an expansive line of chocolate bars with inclusions hand-stirred into each batch. These inclusions, such as rich coffee, sweet lime, zippy chilies, and soft rose petals, make Dagoba's chocolate expressive and compelling. Try a bar: perhaps take it easy and enjoy the richness of “Concado” (73%) dark chocolate, or take a peaceful nip of “Lavender” (59%). (Assorted, $2.99)

Keeping in key with the seasonal sweet tooth, more basic than chocolate is the essential compound of sugar. Most often granulated, white is not the only color of this sweet substance. The company Quai Sud , from Southern Quay (France) have a line of pure sugar cane from Madagascar packaged in colorfully braided raffia pouches. They take sugar to the next exaltation of delight by infusing it with essential oils, natural flavors, fruit peels and pulps, rose petals, and spices to give a rich and scented taste. They take the traditional sugar bowl and make it exotic with fruity, floral or spiced aromas. And this is not merely for dissolving in coffee; there is an entire treasure of recipes waiting to be discovered! Consider sprinkling them on silken Greek yogurt, dusting on crepes, infusing them in teas, compotes, jams, or even cocktails! Ever consider a rich crème brulee with a rose petal sugar glaze glistening upon the custard's cusp? It's time to sweeten the kitchen cabinet's definition of sugar! ($8.50)

With the leaves beginning to ember, the seasonal sweet tooth begins to throb. Of my treasured memories, I remember going to cider mills and waiting in long lines for a coveted cup of cider, bag of apples and a little pint of maple syrup.

Maple syrup, real maple syrup, can be considered gourmet in and of itself. However, the good people at Moosewood Hollow have proven that maple syrup has a multitude of untapped potential. They are passionate about the joy of cooking with maple, and have designed an entire line of infused syrups that add a full-flavored richness that enhance a number of recipes. They make a comforting blend of maple and sweet spices with a hint of vanilla called “ Sweet Autumn .” It is reminiscent of apple and pumpkin pies. Use as a topping for desserts, an ingredient in baked goods, a glaze for vegetables or a drizzle in coffee or latte.

Other Moosewood Hollow Syrups include “Sweet Chai,” with an exotic taste of cardamom and ginger that sweeten a cup of calming tea or energizing coffee, “Sweet Heat” with Southwestern Habanero that is the perfect spike to your favorite black bean salsa or BBQ sauce, then “Sweet Savory” with the aromatics of rosemary, thyme and a twist of lemon that make the most developed marinades, sauces, dressings, & hummus dip, and lastly “Sweet Lavender” with fragrance of Provence that can be drizzled over berries and pound cake, and just makes that apricot scone scrumptious. (All Moosewood Hollow Maple Syrups are $11.99)

The harvest months are turning the air crisp and breath the fresh promise of a bountiful fall harvest. A traditional staple of the cooling climate is pumpkin pie. But, with the help of Stonewall Kitchen's “Maple Pumpkin Butter,” pumpkin pie will never be the same (see recipe to follow). This decadently rich fruit butter is also a perfect topping for ice cream, cake or pastry. For a sumptuous breakfast treat, spoon atop pancakes, waffles or french toast. Create an elegant dessert by filling a pastry shell and top with whipped cream and nuts. ($7.50)

Another favorite from Stonewall Kitchen includes their “Raspberry liqueur hot fudge sauce.” It's a fantastic development of rich chocolate balanced with the sweetness of Chambord 's charm. Eaten by the spoonful, or warmed and served over your favorite ice cream or poached pears, this sauce is the best you've ever tasted. ($8.50)

There are just a few notes in the Savant Sweet Tooth's notebook. Please feel free to satisfy your sweet cravings as creatively as possible. Is it good? It's so good it's Sweet.