THE chocolates from Saint Valentine they are always the right gift for Valentine’s Day, which is celebrated on February 14. And since they are prepared with your hands and all your love, we are certain that they will be the best chocolates ever created. Furthermore, when there are two of you, sharing is part of the game, so have fun making a rich meal box of chocolates with the knowledge that then, most likely, you will enjoy them together!

When was the first box of chocolates born?

The first box of Valentine’s Day chocolates was launched in 1868 by the English chocolatier John Cadbury, also inventor of modern bars. Since then, 14 Februarys have passed and who knows how many chocolates have been tasted. Because when the fateful day arrives the question always arises: what do I give her/him for Valentine’s Day? And if a box of chocolates may seem banal, this is not the case if you created the little delicacies yourself with a lot of effort and love, choosing from new and appetizing recipes. In this way the little thought for the lover tunes in to a wave of tenderness: she becomes passionate and plays sweetly, taking her partner by the throat, because, as we know, everyone likes chocolate and you can choose between dark, milk, white or pink.

Chocolate tempering

Ignition temperature

Tempering chocolate is essential to making beautiful, shiny and shiny chocolates. Below we explain the basic procedure for 500 g of chocolate. Then melt a bain-marie 350 g of chocolate measuring the temperature with a thermometer, do not exceed 45 °C. Remove the bastardella from the bain-marie before the chocolate is completely melted: you will better control the temperature. Continue stirring until it has completely melted, then add the remaining chocolate, little by little, lowering the temperature until 31-32 °C for dark chocolate. If you reach the right temperature before the added chocolate has melted completely, you can remove it and finish the process. If, on the contrary, you were to go below 31-32 °C, return to the bain-marie for 2 seconds. For the milk chocolate the temperature to be reached is 30°CFor the white one 28 °C. Once melted, the chocolate must not heat up any further. As soon as it has melted evenly, it should be removed from the heat source, be it a stove, a bain-marie or a microwave oven and immediately poured into the molds.