Courtesy of Valentine’s Day, there’s plenty of chatter this time of year about aphrodisiacs—foods believed to inspire romance and connection, particularly oysters and chocolate. These ingredients have long-standing cultural and historical ties to love and celebration, and science even offers some support.
Oysters are rich in zinc, which plays a role in hormone production and dopamine regulation—both associated with overall well-being and vitality. Chocolate contains compounds such as phenylethylamine and serotonin, which are linked to mood elevation and feelings of pleasure.
Named after Aphrodite, the Greek goddess of love and beauty, aphrodisiacs are not limited to food. Aromas count, too, which is why I think a roast in the oven feels inherently romantic. The scent, slowly developing as it cooks, builds anticipation long before the first bite.
Today, aphrodisiacs are less about mystical properties and more about creating memorable experiences that help people connect. For me, few experiences do that better than a shared meal—especially one layered with thoughtful, sensory elements that feel special without being extravagant.
Consider one of my go-to Valentine’s menus: oysters as a first course, followed by a whole roast chicken and finished with chocolate fondue.
Oysters can feel daunting for the home cook, mostly because of the fear of shucking. Fortunately, there’s a simple solution—a trick I learned during the pandemic. Microwave fresh oysters in their shells for about 25 seconds. With a little encouragement from a butter knife, the top shell pops right off. The oyster meat remains tender and ready to enjoy with the sauce of your choice.
I sometimes have fun creating what I call a “door sauce”—a quick blend of favorite condiments pulled straight from the refrigerator door. Whisk together mayonnaise, mustard, ketchup and soy sauce with a little salt and pepper, lemon juice and water for something unexpectedly special to serve with oysters.
My garlic- and onion-coated roast chicken is especially aromatic; the recipe appeared in my November issue feature on roasts.
What follows is a recipe for chocolate fondue—the first recipe I ever worked with and the first dish I ever made, created for a sixth-grade project. Don’t worry if you don’t own a fondue pot. You can dip straight from the saucepan of warm chocolate. Set it on a trivet or oven mitt on the table and use wooden skewers, readily available at grocery stores, for dipping.
Chocolate Fondue
Ingredients
1 cup heavy cream
12 ounces chocolate (swap half for milk chocolate if desired), chips or chopped bars
Pinch of salt
For dipping:
Strawberries
Bananas, cut into 1-inch pieces
Salted pretzels
Dried figs
Dried apricots
Mandarin orange segments
Anything else that strikes your fancy
Instructions
In a small saucepan, heat the cream and salt over medium heat until gently simmering. Remove from heat and add the chocolate, whisking until smooth and fully combined. Serve immediately with dippables arranged on a platter.
About Chef David Burke
New Jersey–born chef and restaurateur David Burke has spent decades championing playful, precision-driven American cooking. Known for elevating comfort classics with technique and showmanship, he brings the same rigor to a Sunday roast as to a tasting menu. Burke’s restaurants span New Jersey and beyond, and he remains a visible mentor in local kitchens and culinary classrooms.