Hey everyone, it’s Claire here. Normally each month, I share a food-inspired-by-film post with you, but today I’m changing things up a bit. In honor of Valentine’s Day being just around the corner, I thought I’d show three candy bar-inspired treats and pretty bouquets that go along with them. These Divine Chocolate bars are made from hand harvested, shade grown, slow fermented cocoa. They’re delicious, and you can find them on Lauren’s fair trade website, TheLittleMarket.com.
So… Let’s get to it, shall we? Here are three recipes and bouquets inspired by Divine’s White Chocolate with Strawberries, Milk Chocolate Espresso, and Dark Chocolate and Raspberry candy bars…
Strawberry White Chocolate Rice Krispies
Bright, juicy, peak-of-the-season strawberries dragged through freshly whipped cream will always be a small wonder. The flavors are perfectly matched: contrasting enough to keep your palette interested, but complimentary in their sweetness. Inspired by this flavor combination, I paired a bouquet of flowers with a simple, shareable treat. Creamy white chocolate with strawberries adds an elevated punch to one of my schoolyard favorites—Rice Krispies Treats. Imagine turning up with a plate of these and a matching bouquet! There’s no way your valentine wouldn’t be in love, with the dessert at least…
- Icelandic Poppies
- Pink Peppercorn
- Wax Flowers
- Sweet Pea
- 12 ounces (1 box) rice krispies
- 16 ounce bag small marshmallows
- ½ teaspoon sea salt
- 6 ounces unsalted butter
- ½ cup freeze dried strawberries, roughly chopped
- Few drops food coloring (optional)
- 2 bars Divine White Chocolate with Strawberries, roughly chopped
- Brown the butter in a large pot over medium heat until it starts smelling nutty and turns a pale brown color. Then add in the marshmallows and let them melt completely, stirring, then add the food coloring (if you choose to use it).
- Stir until the color is evenly spread. Then add the rice krispies, freeze dried strawberries, chocolate, and sea salt. Mix it all together and pour into a 9 x 13 pan. Sprinkle a tiny bit more salt on top before they cool, careful not to pack it in. If you press down on the rice krispies, they’ll get hard and crunchy.
- Let them cool to room temp and then cut up and enjoy!
Espresso Milk Chocolate Chip Cookies
Chocolate chip cookies are the sweet equivalent to a hug: You didn’t know how much you wanted one until you’re half way through it! I especially love the combination of espresso, brown butter, and milk chocolate. They are indulgent, rich, buttery, perfect ratio of chewy to crunchy, and most important, chocolatey.
- Phalaenopsis orchids
- Paphiopedilum orchids
- Wax Flowers
Makes 3 dozen cookies
- 8 ounces unsalted butter, melted
- 2 cups dark brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon instant espresso coffee powder
- 3 bars Divine Milk Chocolate Espresso, roughly chopped
- In a mixer with a paddle attachment, cream the butter with the sugars on medium speed until fluffy, about 2-3 minutes. Add the eggs one at a time to the mixer until fully mixed in, and then add the vanilla extract until pale.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at a low speed until just incorporated.
- Add the chocolate chips and continue beating until mixed. Roll the dough into a log, cover in plastic wrap, and chill in the fridge for 30 minutes.
- Preheat oven to 360 F (not a typo, but 360 F is the secret temperature for my aunt’s delicious chocolate chip cookies!). Drop medium sized balls (about 1 ounce) of chilled cookie dough onto a greased cookie sheet about 3 inches apart.
- Bake for about 13-15 minutes or until nicely browned around the edges. Allow to cool for a minute or two on the tray then transfer to a cooling rack.
Dark Chocolate Raspberry Sandwich Cookies
For me, Valentine’s Day equals chocolate. It’s almost impossible to not think of the iconic heart shaped box when February 14th rolls up on the calendar. But if you’re looking to be a little extra indulgent, why not take the box of chocolate and add it to a dessert? These decadent sandwich cookies have chunks of the Divine Dark Chocolate and Raspberry Bar on top, and are filled with a rich ganache. The best part? They’re super easy to make but look VERY impressive.
- 1 stick butter
- ½ cup sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup grated semi sweet chocolate
- 2 bars Divine Dark Chocolate and Raspberry, roughly chopped
- 1 pint raspberries
For the Ganache Center:
- ¾ cup heavy cream
- 6 ounces dark chocolate, finely chopped
- 1 ounce unsalted butter, softened
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often.
For the Cookies:
- Preheat oven to 375 degrees.
- Cream the butter and sugars in a large bowl. Add egg and vanilla to bowl and combine.
- Sift together flour, baking soda, salt and cocoa and gently add to the butter mixture. Fold in grated chocolate and chunks of the chocolate bar.
- Roll the dough into one-inch balls, placed about 2 inches apart.
- Bake for about 8-10 minutes, depending upon the size of the dough balls.
- Allow cookies to cool completely. Spread ganache on both side of the cookie, and add a layer of raspberries on one of the cookie sides. Sandwich with the other cookie and enjoy.
Which recipe will you make for your sweetie this holiday?
The Kitchy Kitchen