For our “Blood and Chocolate” Valentine’s Day dinner, we served steak for dinner and chocolate fondue for dessert. Guests brought the steaks: rib eye, New York strip, filet mignon, chuck roast. We added buffalo tri-tip to the mix. (Oh, it wasn’t all beef; we also had roasted root vegetables and a salad of mixed greens with pears, Pecorino Romano and crispy prosciutto.) Dessert was chocolate fondue (recipe from Eric Ripert via Food & Wine), with pound cake, toasted croissant, banana, raspberries, caramel, and sugar shortbread cookies for dipping.