A few days before Valentines Day, our family visited the Fayetteville location of Hello Cocoa Chocolate for their CHOCOLATE + BUBBLY Valentine Celebration.
It was a beautiful way to spend the afternoon – savoring our first taste of chocolate tea, sampling a variety of chocolates and specialty truffles, and playing the fun games that had been set up inside and outside the store.
delicious samples
After slowly sipping a glass of sparkling wine, we enjoyed an informative and very interesting tour of the factory, and eagerly purchased truffles to give our guests at our annual Valentines dinner.
Preston Stewart, head chocolate maker at Hello Cocoa giving a tour
BUBBLY BERRY JELLY
1 cup cranberry juice
1/4 cup sugar
2 tablespoons gelatine
750 ml sparkling wine, chilled
2 cups fruit
In a small saucepan, heat cranberry juice and sugar, stirring until sugar dissolves. Remove the mixture from the heat, sprinkle over gelatin while whisking constantly until combined. Allow to cool, about 30 minutes.
Slowly pour in the wine and stir gently to combine. Divide fruit equally among glasses. Gently pour over the wine mixture and place in refrigerator for 1 to 2 hours or until set.
Enjoy!
CHOCOLATE CHAMPAGNE TARTLETS
8 ounces semi-sweet chocolate
1/2 cup cream
1/4 cup champagne
prepared tart shells
In a medium saucepan, combine chocolate, cream and champagne. Place over low heat, cook, stirring frequently until a smooth sauce forms.
Spoon filling evenly among tart shells. Refrigerate until set. Garnish with whipped cream and mint leaves if desired.
Enjoy!
