Here's Jill Rosen's report from last night's event.

Let’s just say right up front that the food police could have made multiple felony arrests at this event. But who counts calories in the name of charity?

Linwood's chocolate meringue batons. The Brewer's Art's milk chocolate and vanilla salt cookies. Lique Chocolate’s truffles in flavors like bold coffee, chai tiger and raspberry walnut. Chef’s Expressions’ white chocolate soup.

If folks were feeling any guilt as they reached for seconds and thirds, they hid it well.

Local restaurants and caterers didn’t have to use chocolate — but most did, and at some of the booths that had folks lining up, they found ways to meld the sweet with the savory.

Often, they did it with bacon.

Gypsy Queen Café offered chocolate covered bacon on a stick. People couldn’t get enough. B&O Brasserie had dark chocolate cups filled with peanut butter mousse and topped with a smoked bacon and banana jam. Sofi’s Crepes was making bacon and chocolate crepes for folks right on the spot. Charles Levine’s chocolate-covered cheesecake lollipops.

Not surprisingly, Gypsy Queen and B&O Brasserie brought home the award for Most Creative Use of Chocolate.

One booth offered milk and dark chocolates shaped like little crabs and flavored with old bay. Another, Chesapeake Food Works, had actual crab quesadillas with chocolate and cocoa chili corn cream salsa.