Chocolate for dessert on Valentine’s Day was an obvious choice but we went for double the pleasure with chocolates and fondue. The chocolates came from Jin Patisserie in Venice. Beautiful, yes, but also creamy and rich and delicious; our assortment included vanilla, yuzu, black sesame, caramel clove, and lavender flavors. The chocolate fondue was made simply with a bittersweet chocolate bar and heavy cream melted together and served in a vintage fondue set with wood and copper accents I picked up recently at one of my favorite local thrift stores. We dipped raspberries, coconut macaroons, and chocolate wafer cookies. Happily, the chocolate dripped on my silk top and the new French-country tablecloth came out in the wash.