Eat it, drink it, wrap your body in its smooth, silky embrace: chocolate treats are all the rage in Singapore right now. Spas reported such brisk business with chocolate treatments around Valentine's Day that many are now offering them on their menu year-round. Spa Haven's signature ritual, the Chocoholics' Anonymous, starts with a hot chocolate milk bath to soften the skin, followed by a mocha-mania massage and a cocoa cocoon (a body mask to even out the skin's tone). Meanwhile, Estheva's Choc De-Age promises an anti-ageing treatment with 'positive mood-altering properties' - pure chocolate is drizzled over the body for a chocolatier's massage. The latest food fad is the chocolate fountains that seem to have appeared everywhere in town. While the Fullerton had been offering a chocolate buffet every Friday for some time, there are now a few new places in town where Singaporeans can indulge their sweet tooth. For true chocolate lovers, Max Brenner's Chocolate Bar at the Esplanade comes near the top of the list with its 'suckao', a chocolate-chip and milk concoction that you suck through a metal straw after it has been boiled down to a goo. For the trendy crowd, The Line (at the Shangri-La Hotel) is currently the place to be seen dipping your small cookies or skewers with marshmallows and strawberries into the caloric fountain. The Chinese have never been known for their love of chocolate, but things are changing fast. Consumption is estimated to be growing 25 per cent a year in China and Southeast Asia (albeit starting from a low base). The world's largest producer of chocolate, Barry Callebaut, is expecting to turn out 17,000 tonnes of milk and dark chocolate this year at their sole Asia-Pacific plant in Singapore - a 25 per cent rise on last year's output. In fact, the Swiss chocolatier is so optimistic about the Asian market that it recently opened its first white chocolate production line in Asia 'to [cater] to the increasingly sophisticated palates of consumers'. While Asia currently represents only 4.8 per cent of its overall business (in sales volume), Callebaut is hoping that this will rise to 10 per cent by 2015. This suggests that chocolate consumption and use is expected to be a long-term trend and could be regional rather than just the next in a long line of Singapore's short-lived food fads. These have included Portuguese egg tarts, Perth's apple strudel, pork floss buns, washed down with Taiwanese bubble tea, Japanese Beard Papa (a cream puff to you and me) and the most recent 'roti' buns - a butter-filled bun topped with caramelised coffee-cream.