Summer may be over, but there’s plenty of excitement awaiting you at Four Seasons Hotel Seoul this September. Ideal for chocolate addicts, the five-star hotel has launched an exciting September offering that’s perfect for any foodie with a sweet tooth.

Executive Pastry Chef Alexandre Chersouly has teamed up with Chocolatier and Head Pastry Chef Matthieu Godard from Hong Kong to showcase an exciting collection of desserts. Made using República del Cacao’s finest sustainable chocolates from Ecuador, these limited edition chocolate delicacies will be available at the end of month at the hotel’s international buffet restaurant, The Market Kitchen and the lobby lounge Maru.

Simple and feminine reflecting the sophistication of Paris, the new sweet collection combines the two French chefs’ high-level craftsmanship and artistry with the exceptional quality of República del Cacao’s chocolates. The chefs have also purposefully chosen to not use a lot of sugar because they  “wanted to bring out the quality and the rich flavours of these exceptional chocolates.”

República del Cacao showcases the most authentic taste of chocolates using only natural and local ingredients; cacao harvested in Latin America, milk from the Andes and sugarcane from the coastal plains. Their chocolates are made by local people trained with European expertise resulting in world-class chocolates with flavuorful notes and rich cocoa content ranging from 31 to 70 percent.

At The Market Kitchen, the dessert collection includes chocolate and pistachio délice, mango marmalade chouchou, strawberry and green tea trifle, dark cocoa bonbon with almond paste, caramel and milk chocolate ganache sandwich, and vanilla yuzu macaroon.

At the lobby lounge Maru, Alexandre has created a special República del Cacao bingsu, a dream come true for chocolate lovers. A bowl of freshly shaved iced milk is beautifully topped with dark ganache, milk chocolate shell filled with whip cream, milk chocolate jelly and chocolate brownie and is served with intense chocolate sauce to drizzle over the masterpiece for a double chocolate treat.

For Alexandre Chersouly, the range is far more than just a dish – it’s an art. “My desserts are simple, yet intricate and feminine,” he told FOUR. “I was born in France where I also spent most of my life so the characteristics of French pastries are definitely there. I tend to pay a particular attention to the geometry of my desserts like the shape, lines, curves and angles. I like to be very precise about these things like a mathematician.”

Available until September 30th. For reservations call +82 2 6388 5500.