If you know the difference between a macaroon and a macaron, Rousseau is for you. Their artisanal chocolate confections – with toasted almonds, hazelnuts or ginger slices – have consistently ranked them among the city's top chocolate purveyors. But it's their French-style macarons, baked daily with fresh passion fruit, papaya and blackberries, that have skyrocketed them to popularity. They're not cheap, but they're undeniably delicious.