 "Photo: Nick Tarnoff")
 "Photo: Nick Tarnoff")
 "Photo: Nick Tarnoff")
The crop of unfamiliar freshman faces isn't the only thing new to Upper Campus this year. Taking the slogan "Ever to Excel" to a whole new level, Dining Services has transformed the Perch in McElroy, formerly a quaint café offering Starbucks coffee and Edy's ice cream, into a sin city devoted to decadent desserts and coffee concoctions.
Dubbed the Chocolate Bar, the overflowing chocolate fondue fountain answers the question of what it would be like if Willy Wonka went to college.
Aside from the lattes, cappuccinos, espressos, and café macchiatos available at the average coffee house, additional beverages such as café con panna (topped with whipped cream) and sipping chocolate give the beverage selection at the Chocolate Bar a European flair.
While the variety of drinks offered at the Chocolate Bar has expanded, most now come in only two sizes, either a 16 or 20 ounce cup.
The coffee brand has also changed; Starbucks has been replaced with Peet's Coffee and Tea.
"We have Starbucks already at Hillside. We wanted to provide the students with variety," said Kahlid Karachi, assistant manager at the Chocolate Bar. "Whatever we sell here you will find it nowhere but here."
"I was really surprised when I first walked in," said Christine Zen-Ruffinen, LSOE '07. "I was shocked that there was a chocolate bar."
Many students have been very receptive to the change and excited about all the new options the Chocolate Bar offered.
"This is the best thing Boston College has ever done," exclaimed Stephanie Locatelli, A&S '06.
The novelty initially seemed to overwhelm students with most sticking to the basics, ordering coffee as they normally would have.
"The Chocolate Bar kind of scares me," admitted Alex Chu, A&S '07. "I don't really know what's going on over there yet." He conceded he would eventually give in to temptation.
Natalie Chaballero, A&S '07, had a similar concern.
"I think they should have a menu of the items they offer other than a list of the beverages. I haven't tried anything yet, but that's just because I don't know what there is," she said.
The menu consists of rich desserts, from chocolate Belgium waffles topped with fresh fruit, whipped cream, and a decadent sauce, to buttery chocolate croissants, coffee cake with chocolate chip and cinnamon streusel, and an assortment of cookies and brownies.
A popular choice is the chocolate fondue, served with fresh and dried fruits, cakes, cookies, pretzels, and marshmallows.
The individual fruit tart topped with strawberries scored high marks with its crunchy chocolate tart shell and velvety smooth pastry cream.
Another favorite was the chocolate caramel cheesecake, which Lauren Carfora, LSOE '08, swore tasted "just like New York cheesecake like I'm used to at home."
Depending on the palate, the specialty chocolate cake comprised of chocolate mousse and enclosed in white chocolate tasted too rich for some while others devoured it completely.
"This is the best thing I've ever had in my life," said Amanda Turner, A&S '08. "It's amazing."
An assortment of crepes made to order include the sweet cherry crepe, filled with sugary cherries and cream cheese and then drizzled with dark chocolate sauce, the white chocolate mousse cornucopia crepe with white chocolate mousse in a pool of milk chocolate sauce, and the seasonal crepe, which currently consists of cinnamon apples smothered in chocolate in honor of fall.
As if that weren't enough, any of the new desserts can be ordered a la mode, and the Perch's old ice cream counter remains for sundaes and shakes.
The only item that was somewhat disappointing was the multi-layer chocolate cake, which was a bit dry and unsatisfying compared to its counterparts.
Not all students, however, were as receptive to the idea of a chocolate bar on campus.
"I feel like this is a very health-oriented campus. If you look at the Plex or if you look at what people are eating for dinner, they are not the kind of people who are going to top it off with a fondue," said Jess Woodward, A&S '06. "It's an obvious splurge for when you really need it."
Not only do the tempting desserts pose a deviant indulgence to those trying to maintain a healthy lifestyle, but the prices seem to be a splurge as well.
"It's really expensive. I wouldn't get it everyday," said Zen-Ruffinen.
The Chocolate Bar accepts dining bucks, Eagle bucks, and cash, but excludes the residential dining plan.
Though not apt to please everyone, only testing it out can determine whether the moderately high prices are worth it.
All of the desserts are baked on the premises and prepared in full view behind a glass enclosure.
Students can watch as their orders are decorated with whipped cream, nuts, chocolate shavings, and mint leaves.
Although the dishes seem elaborately decorated, the staff said that they are easy to create.
"It's not complicated, and there is a catalog that tells you what to do. We also went through training last Friday," said Cely Garcia, who works behind the counter at the Chocolate Bar. "I like this environment better."
The warm ambience and aesthetically pleasing layout allows for more seating, as opposed to the often-crowded Perch with its awkward arrangement of couches that made it difficult to find a seat.
"I like the new space because it's a lot roomier. It's more inviting," said Jenny Kasyan, A&S '06.
Traditionally used for a capella concerts and open mic nights, the cozy space now conducive for socializing during the day might be hard pressed to successfully make the transition to night as a performance stage.
"The structures in place look nice but I don't know what they are going to do about all the performances here. I used to come to a lot of shows here, and I'm just curious as to how that's going to work out," said Chu.
Nights on the Heights is still scheduled to take place in the Chocolate Bar, promising live music and entertainment on Friday and Saturday nights.
Karachi asserted that the reason for the drastic transformation was to create "a place for students to socialize. It's a place for people to hang out and meet one another."
This desire is reflected in the café's extended hours of operation.
Now open seven days instead of five days a week, students can satisfy their sweet tooth as early as 7 a.m. on weekdays and until as late as 10 p.m. weeknights and midnight on weekends.
"Chocolate is always a good idea," said Locatelli. "I don't like coffee, so I like this better."
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