The most common Valentine’s Day symbols are the heart, particularly in reds and pinks, and pictures or models of Cupid. Cupid is usually portrayed as a small winged figure with a bow and arrow. In mythology, he uses his arrow to strike the hearts of people. People who have fallen in love are sometimes said to be “struck by Cupid’s arrow”. Other symbols of Valentine’s Day are couples in loving embraces and the gifts of flowers, chocolate, red roses and lingerie that couples often give each other.
To celebrate this lovers’ holiday Italians give each other flowers, plan romantic dinners and present each other with chocolates, much like in the United States. The renowned Italian chocolate maker, Perugina celebrates this day by making a special edition of the Baci chocolate candies with a shiny red wrapper and a sweet red cherry and liquid center rather than the traditional hazelnut one. These chocolates are always a favorite and inside the foil wrapper there is a “love note” with a romantic phrase.
In some countries like Vietnam, there is a different way to celebrate it. Couples wear the same style and/or color of clothes.
Japan has its own interesting way, too. For them, there are two Valentine’s Days. On February 14th, girls give dark chocolate to the boys they like. On March 14th, boys give cookies or white chocolate to the girls they like.
In some parts of the Dominican Republic and El Salvador friends and family play games.
In Spain only people in love get and give presents. Friends or family don’t exchange notes or presents.
All over the world people celebrate Valentine’s Day by expressing love to sweethearts, spouses and special ones. However, customs and traditions of celebrating the festival vary in different countries due to social and cultural differences.
So where did the idea of giving chocolates on Valentine’s Day come from? From the moment chocolate was discovered it was considered valuable, divine and decadent, so what better gift to give a woman? The first chocolate candies (as we know them today) were invented in the 1860s by Cadbury, who was also the first to market them in a heart-shaped box for Valentine’s Day.
The brilliance of marketers have certainly helped sales and popularity, but its aphrodisiac effect is surely one of the dominating factors underlying its status as a gift of choice. In addition to the aphrodisiac effects, research suggests that there are many more health related benefits. A healthy component of chocolate is its high level of antioxidant polyphenols. These are the same compounds found in red wine, fruits and vegetables that are touted for their heart-healthy and disease preventing qualities.
A chocolate’s taste, its smoothness and its aroma takes over one’s senses. As a matter of fact, there are few foods that people feel as passionate about as chocolate, a passion that goes beyond a plain old sweet tooth. For the true chocoholic, just thinking about chocolate can evoke a sensation of pleasure. Chocolate is mood-enhancing and, when eaten in moderate amounts, it is harmless to your health.
- 2 tablespoons unsweetened cocoa powder, plus more for garnish
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate, chopped
- 8 ounces mascarpone cheese (or cream cheese), room temperature
- 3/4 cup powdered sugar
- 24 ladyfinger cookies (from a 7-ounce package)
In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside.
In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments and stir until melted. Cool to room temperature.
Transfer cooled chocolate mixture to a mixing bowl; add cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat filling until fluffy, about 2 minutes.
Spread 1 cup of chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in the bottom of the dish; spread with 1 cup of chocolate filling. Repeat with three more layers, ending with filling.
Cover tiramisu and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder or shaved chocolate before serving.
Chocolate Cakes with Apricot-Amaretto Sauce
- 4 ounces semisweet chocolate chips
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/4 cup apricot jam, at room temperature
- 1 tablespoon Amaretto
Preheat the oven to 350° F and line 4 muffin cups with paper liners. In a medium heatproof glass bowl set over a saucepan of simmering water, combine the chocolate chips with the butter, sugar, cornstarch and vanilla. Stir until the chocolate chips are melted and smooth.
Remove the bowl from the saucepan and let the chocolate mixture cool slightly. Whisk in the whole eggs and the egg yolks.
Spoon the batter into the lined muffin cups. Bake for 10 minutes, until set around the edges and soft in the center. Let stand for 5 minutes.
Meanwhile, in a small bowl, whisk the apricot jam with the Amaretto until smooth.
Invert the cakes onto plates and remove the paper liners. Spoon the apricot sauce around the cakes and serve.
Dark Chocolate Bark with Roasted Almonds
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups roasted whole almonds
- 3/4 cup salted roasted pumpkin seeds and sunflower seeds
Line a baking sheet with parchment paper.
Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it back over the saucepa of simmering water for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces.
MAKE AHEAD The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
Chocolate Oat Cookies
Yield: 2 dozens
- 3/4 cup ground almonds (or nuts of choice)
- 1 1/4 cups ground oats (grind in a blender)
- 1 1/4 cups white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/2 cup canola oil
- 1/2 cup chocolate chips
- 1 pinch salt
Preheat oven to 350 degrees F.
Combine ground almonds, ground oats, flour, cocoa, salt and chocolate chips in a mixing bowl.
Combine maple syrup and oil and mix with the dried ingredients until well combined and forms a dough.
Scoop out heaping teaspoonfuls onto a greased cookie sheet and bake for 15 to 20 minutes; cookies should be just set. Remove to a cooling rack.
- 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
- 2 cups water
- 2/3 cup sugar
- 1/2 cup whipping (heavy) cream
- 1 teaspoon vanilla
- Pomegranate seeds (optional)
In a medium saucepan stir together chopped chocolate, sugar, water and cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Store in the freezer for a few hours before serving.
To serve, scoop into small glasses or dishes and garnish with pomegranate seeds.
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