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.
Chocolate-Covered Cherry Cordials
Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling. Once you’ve made the cordials, it will take about ten days for the filling to liquefy. We based this recipe on one found in Peter Greweling’s Chocolates and Confections (Wiley, 2010). For more Valentine’s Day recipes, check out our guide. Get the recipe for Chocolate-Covered Cherry Cordials »
Fudgy Brazilian chocolate balls rolled in chocolate sprinkles look fancier than they are–there’s no baking required here. See the recipe for Brigadeiros »
Hazelnut and Apricot Rochers
Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.
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 »