Easy Make - Heart Healthy Valentine's Chocolates!

Healthy Sweets, is there such a thing? Lucky for you, there is! It has been proven by the scientific community that foods high in polyphenols (fruits, vegetables, berries and dark chocolate) " resulted in a significant improvement in an established marker of cardiovascular risk in hypertensive participants."

So, for my foodie friends, don't skimp on the chocolate this Valentine's Day!

You may think that dark chocolate isn't for you, but I'm here to tell you. The sweetness of the berries, raisins, fruits and nuts counter-balance the bitterness of the chocolate and create a lovely flavor that is sure to satisfy your sweet tooth!

Follow this simple recipe and enjoy the fact that you are doing something healthy for your body and your heart!

Dark Chocolate Raisin Mounds,
Chocolate Dipped Blood Oranges,
Chocolate Covered Strawberries and
Dark Chocolate Covered Nuts.
Click above for a printable recipe sheet

Ingredients

• 2 Cups (nuts or fruit of choice)
• 8 oz. Dark Chocolate (72% or higher - 92% for my sugar free friends)
  NOTE: Gluten Free Dark Chocolate Chip Recommendations: Ghirardelli, Guittard or any other brand you like - Try for organic, non-gmo brands if possible from your local grocer. The best form to purchase your chocolate in is in already tempered disks, also known as fèves.
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  Equipment
  Double-boiler or heatproof bowl and saucepan
  Heatproof spatula Parchment, wax paper, or Silpat Baking sheet
  Small plastic bag

Directions

• Line baking sheet with parchment paper and set aside. Be sure there is enough room in your freezer or refrigerator for the tray(s).
• Wash and dry any fruit that you will dip. Fruit must be very dry for chocolate to stick.
• Melt the dark chocolate: Fill the bottom of the double-boiler or saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into the top of the double-boiler or the heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Keeping the melted chocolate at a temperature that is comfortable to touch the inside of your wrist is the right temperature for dipping. Remove the bowl with the chocolate from heat.
• Dip the fruit: Working with one piece at a time, grasp it tightly ad dip it into the chocolate. Turn or swirl the piece of fruit as needed to completely coat it in chocolate. Lift the fruit out and shake gently to remove excess chocolate.
  When working with nuts and raisins, pour into the chocolate and remove with a fork or a spoonful at a time and place on parchment paper.
• Let the chocolate set: Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.

Happy Valentine's Day!

Tina