Ahh…chocolate! Here on the Rabot Estate, a working cocoa plantation, that heavenly flavor is infused into just about every dish—cacao gazpacho or citrus salad with white chocolate dressing for starters. The main course might be red snapper roasted in cacao butter, rib-eye steak "matured and infused" with cacao nibs, cacao- and herb-encrusted pork medallions, or handmade cocoa ravioli with a tomato and fresh herb sauce. You get the picture. Dessert, of course, is the grand chocolate finale: cacao crème brûlée, meringue floating in a sea of chocolate crème anglaise, dark chocolate mouse…even cacao sorbet. Yum.