End Restaurant Week Boston on one final, decadent, chocolaty note with the help of pastry chefs at participating restaurants. These professionals, skilled in the arts of baking and pastry-making, are going all out with the desserts that’ll chase away any bittersweet feelings about the end of the two-week-long prix fixe fun. See for yourself.

The Blue Room – Pots de crème with milk chocolate, cardamom, rosewater fluff, cherries and toasted pistachio

Masa & Masa – Woburn – Chocolate tamale with vanilla bean ice cream

Chart House – Mud pie with coffee flavored ice cream in a cookie crust topped with homemade chocolate sauce and diced almonds

Max Brenner – Classic European chocolate fondue with your choice of milk, dark or white chocolate fondue served with strawberries, bananas and marshmallows for dipping

Brasserie JO – Double chocolate donuts with peanut butter ice cream

Davio’s – Lynnfield – S’more ice cream sandwich with homemade graham crackers, chocolate fudge gelato and toasted fluff