Melting chocolate is pretty simple, but it can be temperamental. This is how I do it. Never had any trouble with this technique.

With very little time in preparation and two beloved treats you can make a delicious and romantic treat for your special someone.

This is a easy way to make chocolate bowls and a fun for kids to help. The only important tips are to keep the balloons on the small side, spray the bottoms well with non stick spray and don't try to un mold them until the chicolate is very cold and hard. They can be made in advance and kept in the freezer to have for a quick festive dessert. The fillings are endless. I did a strawberry ice cream sundae for a dark chocolate bowl in this picture.

I was aiming for a smooth truffle that will melt in your mouth...The chocolate melts easier if finely chopped up. It takes a bit of effort, but as you cut the chocolate wipe the knife clean and heat it for a beautiful cut.You can use chocolate other than couverture, but it'll change the way it melts in your mouth. For about 30. Recipe by Rarumu

I couldn't help but feel that the thick juicy chocolate in the center was undercooked so I now make chocolate fondant without any flour.My second oldest daughter emailed me asking if these could be made without a mold, so I added step 9. I hope you can all enjoy the thick, creamy, and delicious chocolate.In my oven, 8 minutes leaves the chocolate too syrupy, but 10 minutes is a little too much, so 9 minutes is just right.If the cakes cool down, the chocolate center tastes like a truffle and I like that, but you can always microwave the cake for 20 seconds at 600w to get the center thick and creamy again.Be careful not to burn yourself when flipping the cakes at step 8. Recipe by nokko.t

I created this recipe based on one I found in a recipe book so the truffles would melt in the mouth, like those sold in pastry shops. I tried making it with different proportions of ingredients, and finally settled on this.Finely chop the chocolate so that it quickly melts into the heavy cream. For 60 1.5x1.5x1cm cubes. Recipe by Hirororingo

I make this very often as it can be used as a frosting, truffle filling..etc I also like experimenting with different extracts, liquors, and spices...one of my favorite add ins is chilli powder.

I've made various types of chocolate for Valentines day over the years, but this simple chocolate truffle was the most well-received so this has become the standard for our house over the past few years.A bento lunch box with a depth of 2 to 3 cm is best. Since fresh cream keeps it from getting too hard, I like putting it in the freezer. You can also store it in the freezer in zipper bags. When you want to eat it shake the bag to apply the cocoa powder. Recipe by Bi-jo

Great for a snack or a present.Mix! Mix! You just have to mix! That's all.It's easy to make and you can do it all in 20 minutes, but it's also a hit when given as a gift.If you make this using small cups, it will yield more. In this case, reduce the baking time. Recipe by Paru-ta

This is a simple chocolate sauce.When the chocolate has melted, it may seem like the water and oil have separated, but keep stirring the mixture so that it doesn't burn to the sides and it will get nice and smooth. Of course, when this mixture cools it will become hard and sticky, but just add what you need to a container and microwave before use. I recommend using couverture chocolate. Recipe by Puyupuyu

I wanted to do something new for Valentine's Day, but chopping up chocolate bars takes up too much time and I don't like having to clean the cutting board. So, I did away with all that fuss. Well, with the chilling time, this actually takes longer than 10 minutes.You can also use a microwave to heat the heavy cream (to about 60℃). You can replace the heavy cream with whipped cream if you like. Rather than the plastic wrap, I recommend using kitchen parchment paper. If you like bitter chocolate, use black chocolate. If you like sweet chocolate, use milk chocolate. Recipe by Yucchan**

I admit that I was once obsessed with Nutella. I know it is very unhealthy even tho me and my daughters love it. We spread on toast almost every morning. It came to the point when I realized how much sugar were used to make a jar of Nutella. You can see the image below (from Google). I decided to do the right thing and ban Nutella in my household.It is frightening the ratio between chocolate and hazelnuts to the amount of oil and sugar. By educating myself and my daughters, we made up our minds that we would rather make our own Nutella from scratch. It is really simple and quite cost-effective too. All we need is a food processor and no more than 7 natural ingredients. It also takes about less than 45 mins to put everything together. Yes, we do not use any sugar. We used pure honey instead; you can use any other natural sweeteners if desired. Maple syrup works really well too.Do not expect the same sugary explosion, you are not gonna get it here. It is also not as glossy and smooth as compared to Nutella. You will need a conche to create that shine and texture. Maybe in the future, if I can afford, I will invest in 1 so I can show you lovely people how it is done. In the meantime, let's get started with the recipe.