With the beginning of Valentine week, celebrations are in full swing and couples have decked up in all possible ways to celebrate this week long ‘love festival’.
After Rose Day and Propose Day, it is the Chocolate Day that gives an opportunity to couples to profess their love by exchanging chocolates.
Besides the different flavours of chocolates we bring you a list of other items that can be made using chocolate.

Chocolate Peanut Butter Cups:

Ingredients
1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners’ sugar

Recipe:
Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stir after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners’ sugar and salt. Divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Coconut Chocolate Chip Cookies:

Ingredients:
1 cup unsalted butter (at room temp)
1 cup brown sugar
1 cup white sugar
2 eggs
2 tsp vanilla extract
2 1/2 cup AP flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup Chocolate Chips
1 cup sweetened shredded coconut
Recipe:

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
Stir in the chocolate chips and shredded coconut. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 350 degrees
Scoop out 2-3 tablespoons worth of dough and roll the dough into a ball. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.
Chocolate Almond Bark:

1/2 cup cocoa powder
1/2 cup virgin coconut oil
1/2 cup pure honey
1 cup of crushed almonds
Steps to prepare:

In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.
Add honey and stir for 1-2 minutes until combined. Remove from heat. Let cool for 1-2 minutes.Add in almonds.
Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish. Put in the freezer for 30 minutes (or until hard). Remove from the freezer, break into squares and enjoy! Store in the fridge, otherwise chocolate bark will melt.
Almond Coconut Chocolate: 


2/3 cups coconut oil
1 cup organic cocoa powder
1 tablespoon organic whole sugar
2 teaspoons vanilla
1/2 cup organic coconut flakes
1/2 cup almonds
Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!
Chocolate Cake:

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Here’s the recipe:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
We wish you a very Happy Chocolate Day. Have amazing and chocolaty time with your loved ones.

First Published | 9 February 2017 3:34 PM
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