Like it or not, it's best to simply embrace that chocolate must play a key role in any Valentine's Day dinner.

But a chocolate tart or truffles or bonbons or even chocolate-dipped strawberries are so ... cliche. Maybe think a little outside the chocolate box this year.Maybe slip the chocolate in as a savory component to a steak dinner so rich and so delicious, you'll be tempted to abandon silverware as you eat it.And you can. Though mole dishes such as this beef version often are served over rice, I've instead paired it with a warmed, butter-drenched baguette.Because torn hunks of crusty bread are perfect for sopping up the delicious sauce the beef tips are cooked in.Beef Mole with Buttery BaguetteStart to finish: 40Servings: 312-inch baguette, halved lengthwise4 tablespoons (1/2 stick) butter, softened1 tablespoon olive oilpound beef sirloin tips, cut into 1-inch chunkscup almond buttercup canned crushed tomatoes2 cloves garlic1/2 shallot1 teaspoon cocoa powderteaspoon cinnamonteaspoon ground black pepperteaspoon red pepper flakesPinch ground cloves1/2 cup waterSaltHot sauce, to taste1 scallion, white and green parts, choppedHeat the oven to 350 F.Spread the butter over the cut sides of both halves of the baguettes. Set the baguettes, cut side up, in the oven to warm.Meanwhile, in a medium saucepan over medium-high, heat the oil. Add the beef and sear for 2 to 3 minutes per side. Set aside off the heat.In a blender combine the almond butter, tomatoes, garlic, shallot, cocoa powder, cinnamon, black pepper, pepper flakes, cloves and water.Purée until smooth, then add to the beef.Bring the beef and sauce to a simmer over medium heat.Cook, uncovered and stirring occasionally, for 10 minutes.Season the beef with salt and hot sauce, then divide it between serving plates.Top with scallions. Accompany with the warmed baguette.