Chocolate Recipes for Valentine’s Day

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.

Chocolate Recipes for Valentine's Day
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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


  1. 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.
  2. In a heat-proof bowl over simmering water, melt bittersweet chocolate and butter. Stir in brandy. Set aside to cool.
  3. 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.
  4. Before baking, preheat oven to 325 degrees. Fill a small bowl with granulated sugar. Fill another small bowl with sifted powdered sugar.
  5. 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.


  1. Line a chilled baking sheet with parchment paper. Pour warm (not hot), melted chocolate into the prepared pan.
  2. 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.
  3. 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.

Sapporo Special Pancit Bihon Guisado RECIPE

I’ve been craving for pancit lately. And even thought of preparing one. Ahihi!

But I am not really that confident to prepare foods, though I know how, I am just ashamed to show to how and even to let you try some. Haha!

Since I still am having here my Yummy magazine, June 2011 issue, I browsed again the pancit bihon which I marked “a must try to prepare at home”. But laziness strike my butt again. I, instead, bought pancit bihon for myself then. LOL!

But off course, I don’t want to keep the recipe for myself. I wanna share it to you.

Sapporo Special Pancit Bihon Guisado Recipe

  • 250 grams Sapporo Pancit Bihon
  • 100 grams chicken meat (boiled and cut into strips)
  • 150 grans chicken liver (boiled and sliced)
  • 150 grams chicken gizzard (boiled and sliced)
  • 1/4 kilo pork liver (boiled and sliced)
  • 1/2 kilo cabbage (shredded)
  • 200 grams chicharon
  • Medium-sized carrot (cut into strips)
  • 1 medium-sized onion (sliced)
  • 5 cloves garlic (minced)
  • Green bell pepper (cut into strips)
  • Celery
  • Kinchay
  • Soy Sauce
  • Oyster Sauce
  • Black Pepper
  • Chicken stock
  • Vegetable Oil
  • Water
  • Chicharo
  • Calamansi

Sapporo Special Pancit Bihon Guisado

  • Heat oil in a large wok or pot and saute garlic and onions. Add the chicken strips, chicken liver, pork liver and gizzard. Then add in the vegetable ingredients in the following order: chicharo, carrots, cabbage, bell pepper, celery and kinchay. Season with soy sauce and oyster sauce. Mix in water, chicken stock then the Sapporo Pancit Bihon. Add more water or chicken stock, if desired. Stir continuously until all ingredients are cooked.Top with chicharon when serving.

You might be wondering that there’s pork in the recipe even though I don’t eat such. Yes! There really is. If you read the whole of this article, you’ll know why.

Happy cooking!

Opps! I just want to make it clear that the above recipe was taken from Yummy Magazine, June 2011 Issue. The photos/images posted where taken by the owner of this site from her hard copy of the said magazine. This post doesn’t mean that the owner receives any compensation from any of the above mentioned companies. This is solely the owner’s choice to post and share this recipe thru this blog.