From Vosges to Coco Rouge, I loves me some local chocolate. But when I got a chance to dig into Las Vegas-based Jean Philippe truffles at Spring restaurant this week, I first wanted to take a picture of them and then I wanted to devour the entire box, from zested lemon ganache with dark chocolate (the yellow one) to Earl Gray-infused dark chocolate gananche (the one labeled, TEA). They were the perfect ending to a four-course dinner created by Spring chef Shawn McClain as a preview celebration for the impending opening of Sage restaurant in Las Vegas’ Aria Resort & Casino. A Jean Philippe Patisserie will also open in the Aria resort, slated for late 2009. Check back later this week to see a video post of chef McClain explaining what he’ll be cooking up Sage, and in the meantime, send yourself several artistic boxes of JP truffles from the Bellagio.