Go ahead, indulge in a chocolate or two from Jean-Philippe Patisserie at the Bellagio. Jean-Philippe Maury’s namesake cafe is eye-popping. There, a 27-foot floor-to-ceiling fountain of chocolate pours three types of creamy elixir at 120 quarts per minute through 25 suspended glass vessels. Then there are the pastries. The counter can sell up to 450 on a particularly indulgent day. (Richard Derk / Los Angeles Times)
