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Valentine’s Day Candy Roundup

Categories: Candy,Chocolate Candy,Gourmet Candy,Holiday Candy

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Valentine's Day Heart Shaped Box

As everyone knows, Valentine’s Day is one of the Big Four for Candy Addicts. Along with Christmas, Easter and Halloween, it’s a ready-made excuse to indulge in our favorite pastime – candy! This year, Candy Addict has brought you everything from conversation hearts to chocolate skulls and chocolate covered fortune cookies.

If you’re feeling a little bitter, try some BitterSweets and inject some humor into your holiday. For the more traditional among us, a heart-shaped box filled with delicious dark chocolate covered strawberries might be just the ticket. Or, go with something new and unusual – All Green M&M’s are sure to please, and who could resist a chocolate love fish?

Don’t forget, Valentine’s Day is in only one short week; time to get those orders in and make sure you’re not stuck empty-handed on the big day! Oh, and if you were among the lucky few to receive a chocolate fish… just remember, it’s the thought that counts, right?

chocolate, Valentine

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2 Responses to “Valentine’s Day Candy Roundup”

  1. 1
    Julie Nicolay says:

    Hey, don’t forget that for a truly personal gift, you can make your own truffles. They’re not hard to make, just a little time consuming, but oh, are they ever worth it and umm, the personal touch is one that is generally rewarded with noticeable enthusiasm.

    I’m also a firm believer in making them for yourself if you’re single…and eating every damn one of them if you want to, so there! Why not indulge yourself? Of course, that’s preaching to the choir on THIS site, isn’t it?

    Remember, the most important thing in making truffles is to use the BEST chocolate you can get! Inferior chocolate will just result in a grainy texture. Grainy truffles are illegal. Or should be! Quality domestic brands like Ghiradelli or Scharffen Berger are great if you aren’t ordering imported stuff online, for instance.

    Chocolate burns easily so use a double boiler and melt the chocolate over steam. You can briefly microwave it, but be careful. Do NOT let one drop of water get into your chocolate or you’ll ruin it! Being on the ball will result in heavenly chocolate decadence, so be ever vigilant and enjoy the results. Enjoy licking the spatula, too.

    There are actual truffle forks you use for dipping, but you can also try using a pick or a small fork. Try and use one with the thinnest tines possible and spaced farther apart. If you get into this and have a good time, you can just go buy the darn truffle fork for the next batch!

    This recipe is for an orange ganache dipped in white chocolate. Just a little something different I found in a local newspaper article. If you’re not into white chocolate, dip ‘em in dark!


    Makes 60 small truffles

    1 cup heavy cream
    3 ounces unsalted butter, melted
    2 and 1/2 pounds dark chocolate, chopped small
    1 ounce orange liqueur or 1 teaspoon orange essence
    1 tablespoon orange zest, finely grated
    1 and 1/2 pounds white chocolate, chopped small

    Heat cream in pot over medium-high heat until it just boils. Remove from heat. Add butter and chopped dark chocolate. Stir until chocolate is melted. Add orange flavoring and zest. Allow to cool until almost set.

    Put mixture into a pastry bag witha large tip and pipe small mounds onto parchment paper. (Alternatively, allow mixture to completely set in the refrigerator. Use a small scoop to create balls). Freeze pieces until solid. Keep frozen until ready to dip.

    Melt white chocolate over medium heat in the top of a double boiler. Remove from heat. Remove truffles from freezer. Dip each one into white chocolate and place on parchment paper until set.

    (The ganache can be left in the freezer for up to a month before dipping, so this is good to do in advance if you’re into it).

    You can roll the truffles in different things after you’ve dipped them and before they set. Chopped nuts, cake crumbs, cocoa, powdered sugar, etc. are common. Coconut, toffee crumbs, cookie crumbs, crushed candy bars (Butterfinger, for instance) are good, too. Get creative! I’ve made truffles and had a lot of fun decorating and making them personalized for the person I was giving them to.

    Buy small paper cups and place one in each cup, find a unique and beautiful box, line it with fabric if you’re really crafty, and tie the box with a very classy and REAL ribbon (none of that cheapo stuff with homemade truffles, people)!

    Truffles should remain in the refrigerator until ready to give or serve. Close your eyes and savor slowly for optimum chocolate indulgence!

    (Long “comment,” yes, but hey, now you can make your own truffles and REALLY impress your Valentine sweetie…or your coworkers…your best friend…your vet…your friendly Candy Addict staff…aren’t they the reason we come here every day?!!)

    Happy Valentine’s candy gorging, y’all!

  2. 2
    Julie Nicolay says:

    Oops, I forgot to credit the truffle recipe’s creator and some tips that came from the article itself, written by Elena Acoba! The creator of that fine recipe (and I’ve made these, they are indeed delicious) is the very talented Judith Baigent, owner of Culinary Concepts in Tucson, AZ, and some tips came from Elena’s research. Sorry ’bout that!

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