As any candy lover knows, nibbling chocolate is its own reward.
Operating on the premise that "more is more," MOSI's third annual Festival of Chocolate will attempt to break a delicious world record while enjoying the delicacy.
If all goes as planned, 300 guests on Monday will create the largest cup of hot chocolate on Earth. And then they will shoot hundreds of marshmallows into the drink to complete the beverage. In the process, the group also could accomplish a record for the world's largest practical science experiment.
It makes you wonder what organizers could possibly do to top it in year No. 4.
As with last year's event, the three-day festival, which starts Saturday, will showcase the area's top chocolatiers and confectioners, who will sample and sell everything a chocoholic could love.
Last year's extravaganza of sweetness drew more than 10,000 people during a cold spell. This year's event, which runs though Monday at the museum, could surpass that mark if the weather remains spring-like.
The schedule for all three days is full of chocolate-covered events featuring world-class talent.
For those who want to get their hands sticky, there are classes each day to learn how to make edible chocolate flowers and truffles by Steven Rujak, the 2006 National Pastry Chef of the Year and owner of Sweet and Savory Seasons.
On Saturday, there will be a return of last year's "Cocoa Couture" fashion show featuring runway models showing off dress designs made with candy wrappers. Also on Saturday's schedule, a Best of Show of sorts with the chocolate indulgence competition among participating vendors.
In addition to a live cake-decorating competition by pastry artists on Sunday, world pastry champion Donald Wressell of the Guittard Chocolate Company will demonstrate making milk chocolate almond rochees with orange and fleur de sel confections.
And if that isn't enough decadence, wine and chocolate pairing seminars will take place throughout all three days.
Again, more is more.