Kevin Sbraga, chef de cuisine at the Ritz-Carlton’s Grill has created a special Valentine’s day menu where each course features chocolate. The chocolate dinner is available through February for $45 per person.

For Sbraga, that translated to using Equatoriale, a chocolate made from cocoa beans grown in Equador, to accent one of that country’s national dishes, scallop seviche.

Another unique offering: a sweet-and-sour broth of coconut milk and white chocolate served with black bass fillets.

More familiar to some might be the chipotle mole made with spiced Ibarra chocolate and served with grilled flank steak.

A classic chocolate souffle caps off the meal.

Haute cocoa: Chefs subtly raising the bar [Philadelphia Inquirer]