Get cracking


With Valentine’s Day just around the corner, have you wondered how the connection between love and chocolates was made and how the tradition of giving chocolates on Valentine’s Day was formed?



It was in the mid-1800s that Richard Cadbury was looking for a way to utilise cocoa butter extracted during the making of chocolate liquor and came up with the humble chocolate bar. Previously, chocolate was an expensive item that only the wealthy were able to buy, but Cadbury was able to produce chocolate that was affordable to all. His next step was to create beautiful boxes – decorated with cupids and roses – to entice buyers, and it was these that became the must-have Valentine’s Day gift of the day.

The making of a hero


Chocolate has been deemed an aphrodisiac since the time of the Aztecs, containing a substance that inflames desire and make the beloved one more open to romance. According to science, there might be some truth in this, as recent studies show that those who eat chocolate show more desire for romance as compared with those who don’t. This might be because chocolate releases brain soothing chemicals which increase energy and desire levels. Chocolate is proven to produce a natural high which can elevate mood which is often equated to feeling in love.

Splendidly raw in Nature

  • Chocolate comes from cocoa tree which is also known as ‘Theobroma cacao’ which is a Greek way of saying ‘food for the Gods’. In the ancient Maya civilisation, for which the cacao God was sacred, the Aztecs used cacao beans as currency and as a food for only the privileged. Thus, if chocolate was deemed fit for the Gods, then it had to be the perfect gift for a loved one.
  • It’s also a fact that chocolates have a huge physiological and emotional effect on people. Giving chocolate is not just a sign of love but also given as a way to express delight, initiate desire, express your apologies and rekindle friendship. Or even given just to simply uplift the mood as it’s a powerful mood enhancer.


Here are some chocolate-themed recipes – suggested by chefs from Capsicum Culinary Studio – that are guaranteed to impress your loved one.

                  Chocolate & Raspberry Tarts


  • 8 mini tartlet moulds
  • 200g 70% dark chocolate, chopped
  • 60g unsalted butter
  • 90g brown sugar
  • 60ml cream
  • 3 eggs
  • 25g all-purpose flour
  • 250g fresh raspberries


  • 300g 70% dark chocolate
  • 250ml cream


Pre-heat oven to 150°C. Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted. Remove from stove. Place eggs and flour in a bowl and whisk until well combined. Slowly mix the eggs and flour into chocolate mixture a little at a time making sure the chocolate mixture is not too hot or it will cook the eggs. Pour into individual tartlet moulds and bake for 35-40 min.

For the ganache: Place chocolate and cream in a saucepan over low heat and stir until melted. Spoon over tarts. Once cooled top with fresh raspberries

Flourless Chocolate Cake 


675g dark chocolate

350g salted butter

9 eggs

Spray & Cook

Cocoa powder for dusting



Preheat oven to 220°C. Spray a cake tin with Spray & Cook and dust with the cocoa powder, making sure to cover the entire surface area of your tin. In a bowl over a double boiler, whisk eggs over a medium to low heat until the mixture starts to take on a custard like consistency. Make sure you are whisking constantly and that the water in the pot never makes contact with the base of the bowl. Your sabayon is ready once there are no longer bubbles visible in the custard. Strain the egg mixture through a fine mesh sieve and set aside. Melt the chocolate and butter in a separate bowl over the double boiler, stirring occasionally. Stream the melted chocolate mixture into the sabayon while whisking until both mixtures are well incorporated. Strain again. Pour the mixture into your prepared tin and gently tap the tin on your counter to level out the mixture. Place the tin in a deep tray and pour hot water that it comes to about halfway up the height of the tray. Cover the tin with foil and bake for 10 minutes. Remove the foil and bake for a further 5-10 ten minutes.
The cake should be set but be slightly wet in the centre, you can use a skewer to check.

Remove from the water bath and allow to cool to room temperature. Cover and set in the fridge for at least 8 hours before serving. Warm the exterior of the tin by dipping it in boiling water to help remove the cake from the tin before slicing. Use a knife dipped in hot water to slice the cake.

*Chef’s Notes: This flourless cake goes well with vanilla ice cream, peanut brittle and caramelised banana, or Chantilly cream with a berry compote.


Red Velvet Chocolate Chip Cookies



1½ cups all-purpose flour

2 tbs cocoa powder

1½ tsp cornstarch

½ tsp bicarb of soda

¼ tsp salt

125g unsalted butter (at room temperature)

½ cup of brown sugar

¼ cup of white sugar

1 large egg

1 tsp vanilla essence

2-3 tsp red food colouring

¾ cup chocolate chips (dark, milk or white)



In a large bowl, mix the flour, cocoa powder, corn starch, bicarb and salt. In a separate bowl, cream the butter and sugars together until light and fluffy. Beat in the egg, vanilla and food colouring. Add the dry ingredients to the egg mixture and mix until fully combined.

Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight. When ready to bake, preheat the oven to 180°C. Line 2 baking trays with baking paper. Scoop equal size balls with a tablespoon and place in the lined tray about 5cm apart.

Bake the cookies for 7-10 minutes. Remove from the oven, cool on the tray for about 10mins before transferring to a wire rack.





        Chocolate Truffles





175g milk chocolate, chopped

3 tbs butter, unsalted

4 tbs icing sugar

50g ground almonds (optional)

50g grated chocolate (any kind)



Melt the milk chocolate in a heatproof bowl set over a saucepan of gently simmering water.

Add the butter and stir until melted. Stir in icing sugar and the ground almonds (optional).

Leave the mixture in a cool place until firm enough to roll into balls. Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them thoroughly.

Place the truffles in mini muffin cups and chill in the refrigerator before serving.