FOR THE LOVE CHOCOLATE

Photography by James River Media

Sweets for your sweeties

As far back as the Aztecs, chocolate has been associated with love. Considered an aphrodisiac, it has been shown to improve mood as well as have health benefits, particularly dark chocolate. It was during the Victorian era that chocolate became associated with Valentine’s Day, when British chocolate maker Cadbury launched one of their coveted “Fancy Boxes” in the shape of a heart for the holiday. These decorated boxes filled with confections were highly valued by Victorians, who ate the candy and kept the boxes, turning them into places to store mementos. 

We still see those heart-shaped boxes pop up this time of year, as chocolate continues to be an essential Valentine’s gift. As with any occasion, giving a handmade gift adds an extra touch, as they are made with love. This Valentine’s Day, why not try making sweets for your loved ones? You can never go wrong with chocolate.

Hershey’s Best Brownies
(adapted from Hersheyland.com) 

I first came across this recipe in a Hershey’s cookbook, and it quickly became my go-to. This creates a fudgy brownie, so let them cool before cutting into them — they are rather gooey when hot. Sometimes I’ll add chocolate chips for extra chocolate goodness, but it’s not necessary. 

• ½ cup butter, melted 
• 1 cup sugar 
• 1 teaspoon vanilla 
• 2 eggs 
• ½ cup unsifted all-purpose flour 
• 1/3 cup cocoa powder 
• ¼ teaspoon baking powder 
• ¼ teaspoon salt 

Preheat the oven to 350 degrees. Blend butter, sugar and vanilla in bowl. Add eggs, and beat well with a wooden spoon. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Spread in a greased 9-inch square pan. Bake for 22 minutes. The brownie will be starting to pull away from the edges of the pan. Let cool before cutting into squares.

Chocolate Slab
(adapted from BBCgoodfood.com) 

This is so fun and easy to make, especially with kids. While this version calls for topping it with candy, it’s also fun with nuts and dried fruits. It works as a great gift any time of year, not just Valentine’s Day! 

• 12 ounces milk or dark chocolate 
• 4 ounces of white chocolate 
• Assorted candies 

Line a baking sheet with parchment paper. Break the milk or dark chocolate into a bowl, and melt it — either in a double boiler (a mixing bowl on top of a pot of boiling water) or in a microwave — stirring every 30 seconds. Pour chocolate on parchment paper, spreading in an even layer. Prepare the white chocolate the same way — break it into smaller pieces, and melt it. Dot it on top of the milk/dark chocolate, then use a toothpick, skewer, or fork to swirl it around into a pattern. Top with assorted candies. Leave at room temperature to cool. Or to hurry up the process, stick in the fridge for a half hour or so. Break into shards to serve.

Chocolate Peanut Butter Cups
Make these with good dark chocolate, and store-bought peanut butter cups will pale in comparison. Yield: about 32

• 3 cups chocolate, chopped for easier melting 
• 1 cup peanut butter 
• ½ cup powdered sugar 
• 1 teaspoon salt 

Line a mini-muffin tin with paper liners. Melt half the chocolate in a double boiler or microwave. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate on the bottom and sides of the paper liners. Coat them generously. Set aside and let cool. 

Combine the peanut butter, powdered sugar and salt. Stir until well combined. Divide into small, even mounds. Set each one into your chocolate bottom. Tap down with your fingers to “nest” it into the chocolate bottom. 

Melt remaining chocolate. With a spoon, dollop the top of each peanut butter mound with a generous portion of chocolate. Using the back of a spoon, smooth out the tops. Place muffin tin in refrigerator, and let chill for about an hour or until set. ✦