Chocolate is now such a staple treat, it's hard to imagine a time when chocolate cookies, candy, cake and ice cream weren’t so common or available. However, it wasn’t until the 19th century that chocolate confections started appearing in cookbooks. Improvements in cocoa-processing created a much smoother, more delicious-tasting chocolate. This combined with a drop in the price of sugar led to the now-ubiquitous association of chocolate treats, especially candy, with Valentine’s Day gift-giving, alongside flowers and fancifully decorated cards. As a result, candy manufacturers crafted heart-shaped boxes of chocolates decorated in the style of elegant Victorian Valentine’s Day cards.
The following two recipes are perfect ways to demonstrate love and affection for your favorite Valentine(s). Even children can help create these “recipes made with love.”
ABOUT THE AUTHOR: Becky Libourel Diamond is a food writer, researcher and librarian who lives in Yardley. Her latest book, The Gilded Age Cookbook, was published in August 2023.
CHOCOLATE BISCUITS
[Makes 4 dozen]
These delightful biscuits are light and delicate, like miniature sponge cakes. The heart shape and chocolate glaze make them perfectly suited for sharing on Valentine’s Day. Place them in little boxes lined with tissue paper and tied with a red bow for a stylish gift presentation.
ingredients
- 6 large eggs, separated
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 2 ounces (1/2 package) baking chocolate, grated
- 1/2 cup bittersweet chocolate chips
directions
Preheat oven to 350°F.
Beat the egg yolks and sugar together in a large bowl on medium-high speed for about 2–3 minutes until a pale yellow color. Slowly add the flour and grated chocolate and mix well.
In a separate glass or stainless steel bowl, beat the egg whites on medium until soft peaks form, about 3–4 minutes. Gently fold into chocolate mixture.
Spoon the batter into mini heart-shaped cupcake pans or molds lined with baking papers. Bake for 10–12 minutes and then remove to a wire rack.
When the biscuits have cooled, place the chocolate chips in a glass bowl. Microwave on high in 30-second intervals, stirring in between until melted. Dip the biscuits into the melted chocolate or spread chocolate carefully over the biscuits. Allow to cool thoroughly before serving; the chocolate will harden and form a nice glaze.
CHOCOLATE PUFFS
[Makes about 2 1/2 dozen]
Deliciously chewy with a slightly crispy coating, chocolate puffs are delightful meringue cookies reminiscent of a baked chocolate mousse. Grating the chocolate gives the cookies a pretty speckled look and really boosts the flavor. Special Valentine recipients will appreciate this indulgent treat made with love!
ingredients
- 2 ounces (1/2 package) unsweetened baking chocolate
- 2 tablespoons cornstarch
- 2 egg whites
- Pinch of cream of tartar
- 1 cup confectioners’ sugar
directions
Preheat oven to 350°F.
Grate the chocolate into a medium bowl using a microplate or other fine grater. Add cornstarch and stir until blended. Set aside.
Using an electric mixer, beat the egg whites in a stainless steel or glass bowl at a low to medium speed. Add the cream of tartar after 2 minutes, or when the egg white foam increases in volume with smaller bubbles.
Increase the mixer speed to medium. When the bubbles become smaller and more even in size, increase the mixer speed to medium-high. Add the sugar slowly in a steady stream at the side of the bowl.
Increase the mixer speed to high and continue beating until the meringue is white, fluffy, firm and still very glossy, like white cake icing. Add the chocolate mixture slowly until fully incorporated.
Drop spoonfuls of meringue on parchment paper–lined baking sheets and bake for 15 minutes. Cool on baking sheets for about 30 minutes and then transfer to a wire rack to cool completely.
