A box of chocolates? A slice of chocolate cake? So very been-there-done-that.

This Valentine's Day, up the ante with your expression of love via chocolate. Rather than simply end the meal with a sweet hit of cocoa, why not use it as the inspiration for the entire menu?Start with slices of soft goat cheese sprinkled with a blend of unsweetened cocoa powder and chili powder, then topped with a Peppadew pepper.Then move on to our flank steak rubbed with ground cocoa nibs, coffee and pumpkin seeds. Accompany that with a warm, soft polenta spiked with chopped dates and cocoa butter. Then finish the meal with a simple chocolate tart, chocolate martinis, or a plate of dates and figs to dunk in a pot of hot fudge sauce.Cocoa-Coffee Flank SteakStart to finish: 2 hours 20 minutes (20 minutes active)Servings: 21 tablespoon cocoa nibs1 teaspoon ground coffee1/2 teaspoon chipotle chili powder1 tablespoon toasted pepitas (pumpkin seeds)1 tablespoon vegetable oil1/2 teaspoon salt12 ounces flank steakUsing a spice grinder or mortar and pestle, grind the cocoa nibs, coffee, chili powder and pepitas until a fine powder.Transfer to a small bowl and stir in the oil and salt. Rub the spice mixture over all the steak, then set it on a plate, cover with plastic wrap and refrigerate for 2 hours or up to overnight.When ready to cook, heat a skillet to medium-high. When the pan is hot, coat it with cooking spray and add the steak. Sear for 3 minutes per side, or until cooked to desired doneness. Allow to rest for 5 to 10 minutes, then thinly slice.Cocoa Butter-Date PolentaStart to finish: 20 minutesServings: 22 ounces food-grade cocoa butter (sold as chunks at natural foods shops)cup chopped shallots1 1/2 cups milkcup cornmeal polenta (not instant)1 tablespoon minced fresh marjoramcup chopped datesSalt and ground black pepper, to tasteIn a medium saucepan over medium heat, melt the cocoa butter. Add the shallots and cook until tender, 6 to 8 minutes.Add the milk and bring to a simmer. While whisking, pour the polenta in a thin stream into the simmering milk. Stir in the marjoram and the dates.Cook, stirring frequently, until thickened and the polenta is tender, about 10 minutes.Season with salt and black pepper.