Nothing says Valentine's Day like a box of chocolates. But why not take it up a notch and treat your sweet to some straight out of your own kitchen? Peter Higgins of Purdy's Chocolate, one of Canada's most popular chocolate companies, shares his recipes for blueberry almond bar and hedgehogs.
- 1 cup of 70% cocoa chocolate
- 4 ounces of roasted almonds
- 2 ounces of dried blueberries
Melt the 70% chocolate slowly in a microwave oven until the chocolate is about 80% melted, leaving about 20% still solid. Melt the remaining chocolate by stirring the mixture until all solid chocolate has melted.Add in blueberries and almonds. Mix until completely blended.Pour mixture into chocolate bar molds, or on to wax paper (for bark) evenly and let dry at room temperature for 30 minutes or refrigerate for 15 minutes.