Memories

There is nothing sweeter than chocolate on Valentine’s Day. And although it’s not the most original gift on the day of love, you can’t go wrong with this classic, writes

THESE days there are many shapes, sizes, flavours and even colours to choose from other than the traditional chocolate slab.

Whether it’s dark, white or the latest craze, pink chocolate, chances are that your Valentine’s Day gift will be chocolate – or chocolate will form part of it. “The one thing I think we all have in common when it comes to chocolate is that we can link every flavour to a special memory in our lives,” says self-confessed chocoholic and author of the book Chocolate, Katelyn Williams.

“There is something really magical and romantic about chocolate; it loads our brains with endorphins. Good quality chocolate has a very similar effect on our brain to being in love. It releases a flood of endorphins into your brain,” Williams says. “Even if you don’t have a Valentine, your Valentine could be chocolate because it could give you the same rush.”

If you’d prefer your chocolate treat to be homemade, then Williams’ book is your Valentine’s Day handbook.

The book is filled with chocolate cake and dessert recipes which will have you drooling all over the pages.

A qualified pastry chef and blogger, her chocolate creations range from simple bakes to guilt-free, over-the-top desserts.

While it may be the obvious gift for Valentine’s Day, she says there are many ways to rediscover chocolate.

One of the chapters in her book, Naughty, is dedicated to some of her most over-the-top desserts; of course, there are many other ways you can get naughty with chocolate, but that’s another story.

“There are loads of ways you can be creative; I would always suggest serving one dessert with two spoons because I think sharing a dessert is something that you can really make special,” Williams says.

If you plan on buying a chocolate gift instead of making it, then she suggests spending your cash on good quality, locally produced products.

“I always try to buy something that’s hand-made rather than massproduced.”

Even if you aren’t obsessed with chocolate, this book will get you excited about all things sweet, sour, bitter – and help you to rediscover chocolate. YOU’VE got people coming for dinner, you’re about to make your famous chocolate mousse and, darn, you forgot the cream! Introducing a recipe without cream and no gelatine – wait, it gets better, it’s made with water. Genius. So you know how everyone has been telling you all along that chocolate and water are enemies and don’t go together? Well, that’s not true. They do. In fact, when they’re combined they can make this incredibly light and airy chocolate mousse. Yes, just two ingredients: chocolate + water = magic. Time until you can eat it: 10 minutes Difficulty level: easy

180ml (¾ cup) water

230g dark chocolate (70% cocoa), finely chopped (see tip)

Place the water and dark chocolate in a saucepan and heat gently while stirring until melted.

Pour into a glass or metal bowl, which fits over another bowl.

Fill the bottom bowl with ice cubes and place the one with the chocolate in it on top.

Using an electric hand mixer or whisk, beat the mixture until it starts to thicken and forms soft peaks.

Immediately pour the mousse into a serving bowl or individual glasses and refrigerate. Serve topped with fresh berries or fruit, if desired. add a pinch of chilli powder when melting the chocolate