Photo courtesy of Fotolia

Morton's The Steakhouse is offering a tasty new chocolate and champagne pairing with Piper-Heidsieck and Vosges Haut-Chocolat with sensory vials. The two events, on Oct. 15 and Nov. 6, will take place at the Anaheim and Santa Ana restaurants, respectively.

The evening will begin with a number of signature hors d'oeuvres – Smoked Salmon Wedges, Broiled Sea Scallops and Petit Filet Mignon Sandwiches.

Guests will then sip Piper Sonoma Brut, Piper-Heidsieck Brut and Piper-Heidsieck Rose Sauvage, paired with different chocolates, such as the Gianduja, which features almonds, caramelized hazelnut paste and deep milk chocolate, or Naga, which is a sweet Indian curry, coconut and deep milk chocolate. The pairings will use sensory vials, which contain an essence – such as lilac – which create an even deeper, more flavorful experience.

The evening costs $45 per guest, and reservations are required.

The first event takes place Oct. 15 at 1895 S. Harbor Blvd. in Anaheim. The second takes place on Nov. 6 at 1641 W. Sunflower Ave.

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