How Can I Incorporate Chocolate Into a Thanksgiving Table?

Any ideas on how I can incorporate chocolate into a Thanksgiving table?

It’s a quandary: there is no such thing as a traditional Thanksgiving chocolate dessert. But at a big festive dinner, there will always be a demand for chocolate. You might paint a parbaked pie crust with melted chocolate before filling it. (This is good for pecan pie.) Small brownie squares make a nice adjunct to fruit pies, and The New York Times’s recipe for Supernatural Brownies has the sharp sweetness and bitterness that make chocolate such a good punctuation to any meal.

In my family, Thanksgiving is an opportunity to shop for chocolate treats, not make them. About an hour after the pie frenzy has died down, an intense bite of chocolate, served with a bowl of the season’s first juicy clementines and a cup of strong coffee, provides a much-needed revival. Foil-covered chocolate turkeys are not the solution: high-quality dark chocolate — in bar, truffle or bonbon form — is the ticket.

There are numberless chocolate artisans out there, many of them experimenting with Thanksgiving-unfriendly combinations like lemon grass, bacon and Reese’s Peanut Butter Cups. But others are remaking classic American sweets like chocolate-mint wafers, pecan turtles and chocolate-covered citrus peels.

Some of the best online sources are V Chocolates in Salt Lake City; L.A. Burdick in Walpole, N.H.; Bissinger’s in St. Louis, and Li-Lac Chocolates in New York.

The Dining staff is taking questions on cooking, drinking, entertaining or any other holiday hurdles. Tweet us at @nytimesdining using the hashtag #ThanksgivingQs, or post a question, and browse other readers’ questions, here. Thanksgiving recipes, videos and more are here.