Tag: chocolates

Valentine’s Day chocolates: 5 recipes – Italian cuisine reinvented by Gordon Ramsay

Valentine's Day chocolates: 5 recipes


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.

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Valentine’s Day 2024 Gifts: Chocolates, Sweets (and Beyond) – Italian cuisine reinvented by Gordon Ramsay

Valentine's Day 2024 Gifts: Chocolates, Sweets (and Beyond)


There is nothing more intimate than eating together. Maybe this is why between Valentine’s Day gifts can never be missing chocolate, which is the food symbol of love, and also a little of sin. It’s that gift that, if you don’t do, the other person always feels a little bad about. And in any case, there must be chocolate for Valentine’s Day, even in addition to something else, be it a more or less precious object, or a special experience for two (perhaps a home-cooked dinner prepared by four hands).

Valentine’s Day Gifts 2024

A tradition but also, in our opinion, another excellent opportunity to eat chocolate. Also because for Valentine’s Day, maître chocolatiers and confectionery companies offer specialties, often in limited editions for the holiday, which absolutely deserve to be tasted.

Our selection

For this reason we have selected some of the most intriguing proposals, but not only. In addition to the inevitable chocolate, in our gallery you will also find sweets, tasting kits with sophisticated combinations that can make Valentine’s evening even more special, and themed accessories to set the table from breakfast to dinner. Why every moment is a good time to do something with – and for those – you love.

Chocolates with peanut butter and chocolate – Italian Cuisine

»Chocolates with peanut butter and chocolate


Finely chop the biscuits, then add the peanut butter: you will need to obtain a workable mixture.

Separately, melt the chocolate (in the microwave or in a bain marie).

Create the heart of the chocolates by forming balls of mixture (make them small, smaller than 1 walnut) and let them rest in the freezer for 20 minutes.
Pass the balls, one at a time, in the chocolate, then place them on parchment paper: if the layer of chocolate seems uniform enough, let them rest for at least 20 minutes in the fridge, otherwise let them rest in the fridge for only 10 minutes, then dip them again in the chocolate and put them back in the fridge for at least another 10 minutes.

Decorate the truffles to taste with peanut butter (I put it in a sac-à-poche to create subtle decorations).

The chocolates with peanut butter and chocolate are ready: keep them in the fridge until ready to serve.

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