Restaurants booked up? Here are 12 chef-approved essentials for serving a dreamy Valentine's dinner in the comfort of your own home

Chef Richard Sandoval has over 60 restaurants spanning four continents, so we can definitely learn a thing or two from his expertise. I asked him for advice on making a classic Valentine's dessert, the chocolate fondant. He recommended using high-quality ramekins and greasing them thoroughly with butter. 'Then, dust with cocoa powder, tapping out the excess. This prevents sticking and gives a professional look', says Chef Sandoval.