I’m tired of chocolate after dinner. At Harry’s of London they serve perfumed candies at the end of a meal. And though I ask every time I am there, they refuse to reveal their source. I tracked them down at Startup’s Quality Candies, a family-run shop in Utah, and bought them in every flavor: carnation, rose, jasmine, cashew, violet. Koppers malt balls have also become one of my standard post-entrée confections (served in the Ambassador candy dish from Moss; mossonline.com). The green mint-cookie variety seems to be everyone’s favorite, but they also come in orange, mango, pineapple, and blueberry. And the divine chocolatier Bridgewater now does crystallized ginger, orange rinds, and apricots, sans cocoa. They are the perfect digestif.