Lobster and chocolate sauce just one exotic pairing from Mr Bean, ambassador of cocoa

Even chocoholics might baulk at the idea of serving lobster with chocolate sauce, but Paris-based chocolatier Gilles Marchal believes otherwise.

The creative director of La Maison du Chocolat has collaborated with Richard Ekkebus, the executive chef of Amber restaurant, to produce a menu marrying savoury and sweet flavours. Among their creations are langoustine seared with cocoa butter, pigeon served with cacao-enhanced bread and desserts made of pure Caribbean chocolate.

Traditional dishes from cocoa-producing countries have inspired several dishes on the special menu, available at Amber until September 30.

'People in Venezuela, Ecuador and Peru have been using crushed cocoa beans as a spice for ages,' Marchal said at the launch of the menu yesterday.

'Adding chocolate is another way to play with tastes already existing [from natural ingredients]. It adds to the richness of flavour.'

On his third visit to Hong Kong, the self-styled 'chocolate man', who carries a raw cocoa bean in his pocket wherever he goes, was intrigued by the mooncakes emerging ahead of the Mid-Autumn Festival but was cautious about taking on the traditional pastry.