Since I can’t prepare lots of foods — bake cake or even toast and have my own chocolate preparations at home this coming Valentine’s day, I’ll just share to you some of the chocolate recipes that I wanted to realize this Valentine’s day.
1. Chocolate Crackle Cookies (Recipe from 6 romantic chocolate recipes for Valentine’s Day)
- 1 cup almonds, toasted
- 2 tablespoons plus ¼ cup sugar plus more for rolling
- ½ cup flour
- ½ teaspoon baking powder
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons butter
- 1½ tablespoons brandy
- 2 eggs at room temperature
- Sifted powdered sugar for rolling
- In a food processor, pulverize almonds and 2 tablespoons sugar until very fine. Put into a mixing bowl and sift flour and baking powder over. Mix together.
- In a heat-proof bowl over simmering water, melt bittersweet chocolate and butter. Stir in brandy. Set aside to cool.
- In a medium bowl, whisk together 2 eggs and ¼ cup sugar until mixture forms a ribbon, about 5-7 minutes. Stir in the melted chocolate and the almond-and- flour mixture. Chill the dough in the refrigerator for 1 to 2 hours or until firm.
- Before baking, preheat oven to 325 degrees. Fill a small bowl with granulated sugar. Fill another small bowl with sifted powdered sugar.
- Roll cookie dough into 1-inch balls. Roll a few at a time in granulated sugar to coat them, then roll them in the powdered sugar. Set them on parchment-lined baking sheets for even baking. When the cookies are done they will have cracks in their white shells and they will be firm on the edges, but still soft in the center. Do not over-bake.
2. Homemade Chocolate Bark (Recipe from Country Living — Chocolate Bark)
- Chocolate (milk or semi-sweet)
- Classic Toppings: Dried fruits such as apricots, raisins, candied orange peel, cranberries, and cherries. Toasted nuts including hazelnuts, pecans, almonds, and pistachios.
- Contemporary Toppings: Caramelized cocoa nibs, cereal, candied ginger, and dried fruits such as pineapple, blueberries, and strawberries. Toasted pumpkin seeds and pine nuts.
- Line a chilled baking sheet with parchment paper. Pour warm (not hot), melted chocolate into the prepared pan.
- Spread the chocolate evenly to about 1?8 inch thick using a small offset spatula. Sprinkle toppings on the chocolate and place in the freezer to set, approximately 20 minutes.
- For even-sized pieces, cut up bark before it sets completely. If you like a more rustic look, allow the bark to harden completely before breaking it up into pieces. Store in a cool, dry place.