There is no escaping the sweet pull of Valentine’s Day celebration. From little kids bringing special cards to school for their friends, to full-blown romantic proposals, there is always a way to mark the occasion.
SWEETTABLESCAPES is biased of course and each year, we try to create the sweetest treats and favors for the Big Day!
Here are some of our goodies for 2014:
and as always, our own ever-so-popular Minis:
This decadent recipe for Chocolate Bark comes from the Barefoot Contessa, aka Ina Garten, and can become a very special treat you’ ll make for your loved ones. The mix of cashews, candied ginger, dried apricots and cherries that are srpinkled on the chocolate make for a delicious “mendiant” (French for “beggar” it is also what chocolate bark is called in France)
8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
All are treats ready to be packed and shipped….