Lisa Mclaughlin
Chocolate sales rise every February as romantics search for the perfect confection to express their feelings. But this year the message may contain a bit more bite, now that chocolatiers are creating treats that are more savory than sweet. Vosges Haut-Chocolate is offering truffles filled with Taleggio cheese or topped with dried olives. Chefs are also using cocoa in dishes that come before dessert. F. Bryce Whittlesey has created a menu at Wheatleigh in Lenox, Mass., that includes lobster, foie gras and venison–all made using chocolate as one would a spice or an herb. How sweet it is–or isn’t. –By Lisa McLaughlin
More Must-Reads from TIME
- Inside Elon Musk’s War on Washington
- Why Do More Young Adults Have Cancer?
- Colman Domingo Leads With Radical Love
- 11 New Books to Read in February
- How to Get Better at Doing Things Alone
- Cecily Strong on Goober the Clown
- Column: The Rise of America’s Broligarchy
- Introducing the 2025 Closers
Contact us at letters@time.com