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Feiern Sie die Romantik in Ihrem Leben mit diesen Kakao-verpackten Rezepte von Nestl?.

Elegant und einfach-zu-vorbereiten, Dark Chocolate Peanut Butter Candies sind perfekt f?r den Austausch. Ein paar K?rner von Meer Salz als Garnierung Richtfest einen gro?e Geschmack-Kontrast mit dunkler Schokolade erstellt. Speichern Sie in einem ?berdachten Beh?lter im K?hlschrank.

30 1-Zoll-Papier Candy liners1/3 Tasse cremig Erdnuss butter3/4 Tasse gesiebt pulverf?rmigen sugar1 El Butter, softened1 2/3 Tassen (10-Unzen) dunkle Schokolade morsels1 Essl?ffel pflanzliche ShorteningCoarse Meer SaltPlace Papier-Zwischenlagen auf ein Backblech. Kombinieren Sie Erdnussbutter, Zucker und Butter in kleinen Sch?ssel bis gut gemischt. Wenn Mischung sehr weich ist, eine zus?tzliche Essl?ffel Zucker mischen. Peanut Butter-Gemisch zu gestalten, in 30 1/2-, 3/4-Zoll-B?lle, leicht abflachen.

Schmelzen Sie H?ppchen zu und Verk?rzung im Mittel, aufgedeckt, Mikrowelle-sichere Schale auf Mittelhoch macht f?r 1 Minute und r?hren. Bissen k?nnen einige ihre Form beibehalten. Wenn n?tig, Mikrowelle bei weitere 10 bis 15 Sekunden-Intervalle, r?hren bis geschmolzen.

L?ffel 1 Messung kleiner L?ffel geschmolzene Bissen in jeder Tasse. Platzieren Sie Erdnussbutter F?llung auf Spitze des geschmolzenen Bissen. Oben Sie jeweils mit einem Messger?t halben Teel?ffel geschmolzene Bissen. Mit ein paar K?rner Meersalz bestreuen. K?hlen Sie 20 Minuten oder bis Sie Firma. In ?berdachten Beh?lter im K?hlschrank lagern.

Zeigen Sie Ihre Zuneigung mit einem Teller der bunten Cocoa-Kissed Red Velvet Pfannkuchen mit reichen 100 Prozent Kakao, Buttermilch und frischen Beeren. Nehmen Sie herzf?rmige Ausstechformen aus Winterschlaf f?r eine besondere Note.

1 Tasse Allzweck flour1/4 Tasse Kristallzucker sugar3 Essl?ffel cocoa1 Teel?ffel Pulver1/2 Teel?ffel Backen soda1/2 Teel?ffel salt1 gro?e egg1 Tasse fettreduziert Buttermilch oder fettarme milk2 Essl?ffel geschmolzene butter1 1/2 Teel?ffel Vanille extract1 Teel?ffel rote Lebensmittel ColoringHeart-f?rmige Backen Backen Pfannkuchen, Fr?ser oder Cookie-Cutter (optional)-Optional-Beilagen: Butter, Puderzucker, Ahornsirup und frischen BerriesCombine Mehl, Zucker, Kakao Backen, Backpulver, Natron und Salz in eine gro?e Sch?ssel geben; gut umr?hren. Schneebesen Sie Ei, Buttermilch, Butter, Vanille-Extrakt und Lebensmittelfarbe, die zusammen in eine gro?e Sch?ssel geben. F?gen Sie hinzu, um die Mischung Mehl; R?hren Sie kombinieren. Lassen Sie die Mischung f?r 5 Minuten sitzen (Dies erzeugt mehr zarten Pfannkuchen).

Hitze-Antihaft-Pfanne oder Bratpfanne bei mittlerer Hitze. Pinsel mit ein wenig ?l oder Butter. Pfanne ?ber 1/4 Tasse Teig hinzuf?gen. Kochen Sie f?r ca. 2 Minuten oder bis Blasen zu starten, um an der Spitze zu bilden. Flip und Kochen, f?r 1 bis 2 Minuten oder bis unten leicht gebr?unt ist. Dienen sofort mit Butter, Puderzucker, Zucker, Sirup und Beeren.

Wenn Pfannkuchen oder Cookie-Cutter verwenden, achten Sie darauf, mit ein wenig ?l bestreichen, damit die Pfannkuchen kleben nicht. Legen Sie Fr?ser in Pfanne und Gie?en Teig in Schneidger?te. Entfernen Sie Schneidger?te vor der Spiegelung.

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by Bri Kilroy

Alone, chocolate is a flavor, color, description, bribe tactic and a key ingredient to all things delicious. Paired with you, it’s a moment of bliss in a chaotic day; a bodyguard against health risks (we’re all waiting for our doctor to write a prescription for daily chocolate intake); an unbeatable mend to a broken heart; and, I don’t know about you, but it’s been my Valentine’s Day date for the past 25 years.

It’s true that February divides participants into two types of people: those who love Valentine’s Day and those who love to avoid it. This year, however, I encourage you to see its true importance by recognizing it as the day with highest probability of getting chocolate. With a surplus of local chocolate shops, handmade recipes, and creations, there’s no better place to be than Grand Rapids.

Beginning with The Local Epicurean at 111 South Division Avenue, you can count on the artisans to serve an experience like you’ve never tasted before in their back lounge.

“The experience is better here,” says owner, Ryan Raredon, who suggests relaxing in the lounge makes a memorable and unique event. “It’s real chocolate and it’s always fresh.”

Shoppers can purchase individual truffles, but to really show your sweet tooth affection, try a pampering Epicurean Chocolate Lunch. If you think an entire lunch can’t be made based on chocolate, let Local Epicurean show you otherwise.

The three-course phenomenon begins with chocolate espresso made from two dark chocolate truffles, white chocolate and a dash of cinnamon. The second course displays a tray of mouth-watering goodies with a spreadable chocolate ricotta hugged by two mounds of truffle pate, one white and one dark. Chocolate covered strawberries, dried apricots, baguette slices and detailed cookies surround the edges as dipping options. The lunch wraps up with your choice of chocolate, blood orange or lemon gelato, making the comedown from the chocolate excitement pleasant and delicious.

February also debuts some special Valentine’s Day offers at the Local Epicurean, such as a 22-karat gold chocolate truffle and a strawberry truffle rolled in freeze-dried strawberries. In addition to a couple new treats, the Valentine’s Day Epicurean Blush is an option that will provide an upgraded experience to the average dinner date with a fancy three-course meal followed by a dark chocolate truffle class where you’ll experience even more heart-melting tastes. Make reservations by contacting the Local Epicurean at (616) 206-5175.

If this talk of chocolate has you worrying you’ll abandon your “eat better” New Year’s resolution, take solace in the fact that chocolate has joined the ranks as a superfood, a nutrient-rich food with the power of health benefits.

“Chocolate should be re-looked at,” says Jolana Manino, general manager of Sweetie-Licious bakery at the Downtown Market on Ionia and at 2226 Wealthy Street SE. “If you figure ‘superfood,’ you’re looking at the chocolate containing 75-85 percent cocoa.”

Learning that dark chocolate is encouraged in a healthy regime is the greatest news since that time in 1662 when the Bishop of Rome announced that religious fasts aren’t broken by chocolate consumption. Manino also shares that a full-bodied red wine pairs nicely with dark chocolate. So, if your tongue needs a little convincing in embracing the slightly bitter taste of this superfood, wine is a good reason.

If your radar has brought you to the back of the Downtown Market where Grocer’s Daughter Chocolate is located, co-owner Jody Hayden swears, “Red wine and our Arriba truffle are a match made
in heaven.”

Hayden spent her entire adult life working in fair-trade coffee and purchased Grocer’s Daughter, whose main store rests in Empire, Mich, from former owner and good friend, Mimi Wheeler, when she retired. Since then, she has managed to keep an outstanding amount of self-control when surrounded by her chocolate creations so she can share them with the rest of the state. As I usually eat all the chocolate chips before they even make it into the cookie dough, I asked what her secret is. “Oh, we sample plenty throughout the day,” says Hayden. “It’s called quality control.”

That control has resulted in various, completed boxes full of Grocer’s Daughter’s featured items for Valentine’s Day you can find at their website www.GrocersDaughter.com or in shop. Sending a Valentine’s Day card with a solid chocolate heart is a lovely and simple way to spread the love to those you don’t get to see too often.

“We should have more days dedicated to celebrating love,” says Hayden, who reminds us that chocolate also serves as a natural mood-enhance and aphrodisiac. If celebrating love involves more chocolate consumption opportunities, I’m on board.

While it would be easy to satisfy your sweet tooth and put together the ultimate box o’ chocolates with one visit to the Downtown Market, Grand Rapids is not the place to limit yourself when it comes to
local “treateries.”

Vanessa Dionne at Fork Fest 2014.

Vanessa Dionne, owner and chocolatier of Desiderio Chocolate’s, has a line of vegan confections sold on Etsy and plans to have chocolates at the Grand Central Market downtown on 57 Monroe Center St. by Valentine’s Day. Being Italian, Dionne adds an international perspective to Grand Rapids’ chocolate scene. In addition, she partners with New Holland Brewery to create optimal beer and chocolate pairings, as the duo showed at the Wine, Beer and Food festival last November. “The most popular pairings we do are the Beer Barrel Bourbon chocolates with the Dragon’s Milk, the Dragon’s Milk chocolates with the Poet, Raspberry with the Night Tripper, and the Sea Salt with the Pilgrim’s Dole,” she said. Perhaps you found your new tradition for the Hallmark holiday.

And last, but not least, at 2160 Plainfield Avenue, you’ll find Sweetland Candies which has held home in West Michigan since 1919, producing high-quality sweets that make people happy.

Whether you are part of an unconquerable duo, celebrating with those your close with or basking in the day with your cat, treat yourself with something special and enjoy this month in the highest quality. Happy Valentine’s Day, Grand Rapids

Bri Kilroy is a Grand Valley and AmeriCorps alumni who learned to type through vigorous Mavis Beacon trainings. She also passes as an artist, illustrator and author of this bio.

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By Miranda Alexander-Webber

BRUGES, Belgium Fri Feb 6, 2015 11:34am EST

1 of 8. Belgian chocolatier Dominique Persoone snorts cocoa powder off his Chocolate Shooter in his factory in Bruges, February 3, 2015.

Credit: Reuters/Francois Lenoir

BRUGES, Belgium (Reuters) - When Belgian chocolatier Dominique Persoone created a chocolate-sniffing device for a Rolling Stones party in 2007, he never imagined demand would stretch much beyond the rock 'n' roll scene. But, seven years later, he has sold 25,000 of them.

Inspired by a device his grandfather used to propel tobacco snuff up his nose, Persoone created a 'Chocolate Shooter' to deliver a hit of Dominican Republic or Peruvian cocoa powder, mixed with mint and either ginger or raspberry.

"The mint and the ginger really tinkle your nose," the 46-year-old said in his chocolate factory in the medieval city of Bruges. "Then the mint flavor goes down and the chocolate stays in your brain."

Tattoo-clad Persoone, who has collaborated with celebrated chefs such as The Fat Duck's Heston Blumenthal and elBulli's Ferran and Albert Adria, has a history of culinary innovation.

Alongside the classics, he has created chocolates flavored with bacon and onion, oysters and even grass.

It took some perfecting to create the snorting powder as chocolate itself was too dry. Before the successful formula was discovered, Persoone used a mix that included chili pepper.

"It's a very bad idea," he said.

The chocolate shooters, which sell for 45 euros ($50) each, have been exported to Russia, India, Canada, Australia and the United States.

The packaging bears a warning against excessive sniffing, but Persoone insists it is safe. He was inspired by the role of the nose when tasting food and, he says, a certain idea of fun.

"The mentality when you think about sniffing is: 'Oh it's kinky, guys who do that stuff...'" Persoone said.

"I'm not the bad boy promoting drugs, not at all ... Life is boring. Let's have fun."

(Editing by Robin Pomeroy)

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