Chocoholics who see the starter and main dish as mere obstacles to dessert can now sit down to a dinner where every one of the six courses features dark chocolate. The special menu is being served until the end of next month at the Chef's Table, a private room on the 102nd floor of the Ritz-Carlton, Hong Kong. Dishes include Atlantic Sea scallop carpaccio on a bed of carrot and chervil purée, topped with green peppercorn, orange butter sauce and a dramatic dash of orange flash-frozen in liquid nitrogen. Thin discs of chocolate are melted into the dish. Then there is the roast venison with caramelised baby vegetables, cherry brandy and chocolate jus garnished with hazelnut foam. The dessert is extra special, of course - hot chocolate sauce melted over a gold-speckled chocolate sphere, revealing a passion-fruit sorbet. "I love chocolate," executive chef Peter Find said at a tasting event on Tuesday. He devised the menu with the help of Urs Liechti, maître chocolatier of the Swiss company Lindt. "We have been working very closely with Urs to come up with this distinctive chocolate menu for our guests. Guests will be able to experience how chocolates can complement and give special character to savoury dishes." All the dishes come with matched wines as well. But the dinner is strictly for those with rich tastes. Minimum spending is HK$14,000 per person.