One of our favorite destinations is Aléthea's Chocolates in the Buffalo suburb of Williamsville. The place is a chocoholic's dream, with candies in every shape and size arrayed on shelves and tables and trays, ready to be gobbled one by one, or by the handful, as the case may be. Dean Tassy and his father, Gust, opened Aléthea's in 1967, naming it after Dean's great-grandmother, who was famed for the sweets she created in her native Kozani, Greece. On our most recent Buffalo trip, we stopped in to sample their exquisite dipped raspberries, the fresh, ripe berries rolled in sugar and covered in chocolate; hot fudge truffles; and spicy candied Australian ginger coated with dark chocolate. Each time Dean handed us something to taste, he took a piece for himself. "At the end of the day I've had enough," he said. "But every morning I want more."