Happy (almost) Valentine’s Day!
If I’m being honest, I’ve never been someone that gets really into Valentine’s Day, but I do love any excuse to bake and this is the time of year to bake everything pink or red!
Macarons seem to be my preferred Valentine treat and this year is no different. A couple of years ago it was chocolate strawberry macarons, and last year it was strawberries and champagne macarons. This year we’re leaving the strawberries and champagne for other enjoyment and just focusing on chocolate.
To be specific, Valrhona’s Caramelia chocolate.
It. Is. The. Best.
Usually when someone says something is the best, it’s a giant lie, more of a hyperbole than anything else. But this really is the best chocolate. It’s French, it’s fancy, and it perfectly blends the tastes of caramel and chocolate.
When I was in culinary school, I took a chocolates and confections class. It is exactly what it sounds like – we spent hours every week making different chocolate and candies. That and my breads class were my two favourite classes during my time in school. While we were in that class, we were introduced to Valrhona chocolate and the rest is history.
Honestly, if it wasn’t so expensive or I could just pick it up at the grocery store, I would buy it all. the. time.
This particular chocolate, the caramel, was the class favourite. We would always sneak some into a little bowl and hide it under a towel, snacking on it when our instructor wasn’t looking. It’s honestly just so good. I have a big bag in my cupboard and it’s taking all of my willpower to stay away and not devour the whole thing.
I brought these macarons to work last week and they were an absolute hit. Everybody liked them, and one or two of the doctors couldn’t get enough. The best part about working in a huge clinic is I always have a large group of people to test my recipes on.
When they respond as well as they did to these macarons, I know I’m doing something right 😉