A Homemade Box of Chocolates

Instead of giving your loved one the usual store-bought sampler this Valentine's Day, show your affection with a beautiful assortment of handmade chocolate candies.

Alice Medrich's House Truffles

Alice Medrich, the unofficial First Lady of Chocolate, shares her recipe for ultra-smooth, ultra-rich chocolate truffles. See the recipe for Alice Medrich's House Truffles »Todd Coleman
Chocolate Amaretti Truffles

Chocolate Amaretti Truffles

Amaretto, coffee, and crushed almond cookies flavor rich dark chocolate truffles in an adaptation of Julia Child's recipe from her classic cookbook, The Way to Cook.Helen Rosner
Chocolate-Covered Cherry Cordials

Chocolate-Covered Cherry Cordials

Invertase, a liquid enzyme that's found in small bottles at most candy-making supply stores, is used to liquefy the cordials' luscious, chocolate fondant filling.Todd Coleman

Chocolate and Peanut Butter Nougat Squares

These decadent candies taste best with a pinch of sea salt sprinkled on top.Todd Coleman


Fudgy Brazilian chocolate balls rolled in chocolate sprinkles look fancier than they are--there's no baking required here. See the recipe for Brigadeiros »Todd Coleman

Hazelnut and Apricot Rochers

Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.Todd Coleman
Vanilla Cream Fudge

Vanilla Cream Fudge

Real vanilla bean adds intense flavor to chewy fudge squares.Todd Coleman
Nutty Chocolate Bark with Cardamom and Coffee

Nutty Chocolate Bark with Cardamom and Coffee

A flavorful combination of cardamom, dried mulberries, tart cherries, almonds, pistachios, and coffee beans tops dark chocolate in a crunchy, gorgeously layered bark adapted from Louisa Shafia's The New Persian Kitchen. See the recipe for Nutty Chocolate Bark with Cardamom and Coffee »Helen Rosner

White Chocolate-Mint Truffles

These white chocolate truffles will stand out beautifully in a box of otherwise dark-colored candies. See the recipe for White Chocolate-Mint Truffles »Todd Coleman

Cardamom-Laced Milk Chocolate Truffles

We based this recipe on one that appears in Peter Greweling's Chocolates and Confections (Wiley, 2010). Feel free to improvise with the coating, using other kinds of ground spices, nuts, or chili powder.Todd Coleman

Chocolate Marshmallows

We use Dutch-process cocoa powder here because it's mild and won't overwhelm the sweetness of the marshmallows.Michael Kraus

Chocolate Truffles

Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.Todd Coleman

Peppermint Patties

The crisp, cool edge of peppermint is always a refreshing combination with chocolate--just don't box these in an assortment of chocolate candies or the peppermint flavor will invade the others. See the recipe for Peppermint Patties »Penny De Los Santos

Chocolate Coconut Balls

These pretty little balls are filled with coconut and cream, and dusted in cinnamon, cocoa, and sugar. See the recipe for Chocolate Coconut Balls »Erik Rank

Bourbon Balls

These truffles are spiked with bourbon and subtly textured with chopped pecans and vanilla wafers. See the recipe for Bourbon Balls »Ben Fink