Move over chocolate-covered strawberries. A better Valentine's treat awaits.

The day of blood sugar-spiking chocolates, overpriced greeting cards, overly complicated Garry Marshall movies, and, uh, inept role-playing exercises (is that a champagne bucket on your nether regions, or are just happy to see me, Clive Bixby?).

Employees at the Rocky Mountain Chocolate Factory store in south Naperville know customers will be stopping in to buy it's most favored item, chocolate-covered strawberries. By Mary Ann Lopez Wine bottles in various stages of decoration at Rocky

Welcome to our new(ish) column, "Ask the Pastry Chef," by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. This week's question: How Do I Make Chocolate

I couldn't help but notice that two of the hottest Google searches today are chocolate-covered strawberries and Nevis, an island in the Caribbean Sea. Both, it's important to note, are threatened by global warming and climate