Christmas is still a wee bit in the rear view mirror and here we are talking about Valentine’s Day. At least I waited until one holiday is over before I start talking about the next one (I’m looking at you Department Stores and Malls!)
And does it seem just a wee bit unfair that one month after we resolve to eat lighter and healthier, we have a holiday that pretty much centers around sweets and chocolates (I’m looking at you St. Valentine!)
Be that as it may, Valentine’s Day is right down the road and so we might as well get on board and plan some sweets for our sweets!
Last year I made these truffles, which are truly truffle-licious, but in a heavy cream and butter way. Not that there’s anything wrong with that…I’m mean, I love butter and cream as much as the next gal.
But..in an effort to walk the oh so fine and difficult line between ‘chocolatey-deliciousness’ and ‘let’s keep our waistline in mind’, I decided to let the the chocolate speak for itself this year without the addition of extra fat-laden ingredients.
And…it’s been scientifically proven that a little dark chocolate is actually pretty good for you! So, this is a healthy Valentine’s Day treat! You’re welcome.
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I do enjoy all the chocolate barks that are ubiquitous during Christmas and decided to do a Valentine riff on it. I topped my Valentine’s Day Chocolate Bark with some of our favorite chocolate accompaniments, but the options are endless (coconut, nuts, coconut & almonds (think almond joys!), heart sprinkles, etc..)
I truly 💗 the combination of orange and chocolate (the darker the better), while Terry is all about cherries and chocolate. The kids like both flavors, but we also added nonpareil for some of the chocolate, just for variety.
And how can you have Valentine bark unless it is also heart-shaped.
By simply melting semi-sweet and bittersweet chocolate, pouring it into a pan, sprinkling the desired topping, letting it sit for 2 hours and cutting it with a heart-shaped cookie cutter I have perfect Valentine’s Day Chocolate Bark.
Water and hot chocolate don’t mix in this situation…so when you pour your chocolate into your prepared pan, make sure you don’t get any drips from your pot on to your chocolate…not that I would know.
I had leftover candied orange peel from some bread I baked last Christmas and it was just perfect. Here’s the recipe I used. FYI…this stuff has a great shelf life!
Nutrition Information: Yield: 181 Serving Size: 1
Amount Per Serving: Calories: 13 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 0g
To make your Valentine’s Day Chocolate Bark an even more perfect gift, I have created some tags for you to use.
Print them on cardstock (just my humble opinion, but it does seem to me that colors print much more vibrantly on cardstock) and cut. I used a 2.5 inch round paper punch and I love how that looks, but feel free to cut them into squares or rectangles. A paper cutter will surely make that job easier.
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