Chocolate Recipes for Valentine’s Day

Chocolate Truffles

This Valentine’s Day, do something extra sweet: give chocolate that supports small farmer co-ops! Our organic chocolate products (from baking cocoa to chocolate chips to decadent full-sized bars) are made with cacao sourced fairly and directly from co-ops in the Dominican Republic, Panama, Ecuador and Peru. We’re proud to partner with small-scale farmers to bring you truly special and delicious chocolate, perfect for gifting to that special someone.

Here are a few chocolate recipes that we think you’ll fall in love with!

Dark Chocolate Truffles

2 bars Equal Exchange Organic Ecuador Dark Chocolate bars, chopped into small pieces
½ c. heavy cream
1 tsp. vanilla extract
Equal Exchange Organic Baking Cocoa, for coating

In a small saucepan, simmer the heavy cream over a low heat.

Place chopped chocolate in a separate bowl. Add the heavy cream and vanilla and let stand for a few minutes to melt the chocolate. Stir until smooth.
Let cool. Place bowl in the refrigerator for 2 hours.

When the chocolate mixture has solidified, use a teaspoon to roll out 1-inch balls. Roll them in your hands quickly to give them an even shape. Place rounded balls on a baking sheet lined with wax paper and let sit in the refrigerator for 8 hours (or overnight). Roll the chocolate balls in cocoa powder until evenly coated.

Keep the truffles refrigerated until ready to serve!

Yields 30-40 truffles

Adapted from 

Chocolate Sugar Cookies

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups unbleached white pastry flour
1/3 cup Equal Exchange Organic Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
confectioners’ sugar for sprinkling

In a medium bowl, cream the butter and sugar together until smooth. Beat in the egg and vanilla until light. Sift together the flour, cocoa, baking powder, and salt. Stir the dry ingredients into the butter mixture and form into a thick dough. If the dough is soft, wrap it in plastic and chill for 1/2 hour. Preheat the oven to 375 degrees and butter a baking sheet. On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut into shapes. Place the cookies on the prepared baking sheet, sprinkle with confectioners sugar, and bake for 15 to 20 minutes until the centers of the cookies are firm. With a spatula, transfer the cookies to a cooling rack.

These crisp chocolate wafers may be rolled out and cut into shapes suitable for any festivity. Store the cookies in a tin with a tight-fitting lid to keep them fresh. (Yields 18)

From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996.

Raspberry Truffle Brownies



1 cup (2 sticks) butter, melted
3/4 cup Equal Exchange Organic Baking Cocoa
1 3/4 cups sugar
1/2 teaspoon salt
2/3 cup raspberry jam
1 teaspoon raspberry flavor (optional)
1 cup all-purpose flour
4 large eggs
1 cup semisweet or bittersweet chocolate chips (or chopped up Equal Exchange Organic Dark Chocolate bars)
Raspberry Fudge Glaze

1/4 cup raspberry jam
3/4 cup semisweet or bittersweet chocolate chips (or chopped up Equal Exchange Organic Dark Chocolate bars)
2 tablespoons light corn syrup
2 tablespoons butter
1/2 teaspoon raspberry flavor (optional)

In a medium bowl, whisk together melted butter, sugar, cocoa, salt, jam and flavoring. Stir in the flour, eggs, and chips. Pour batter into a lightly greased 13 X 9 inch pan, spreading till level. Bake in a pre-heated 325 degree oven for 28 to 32 minutes, until a cake tester comes out clean. (Note: It takes a few minutes longer than this in my oven!) The brownies will look slightly wobbly in the middle. Cool them for 1 hour before glazing.

Combine all the glaze ingredients, cook over low heat, or in the microwave, until the chocolate and butter are melted. Stir until smooth, and spread over the bars. Cool for several hours before cutting the brownies with a knife that you have run under hot water.

Yields 24 servings

From Laurie Flarity-White, promoter of small farmers through the UMCOR Coffee Project with First United Methodist Church in Wenatchee, Washington.

Chocolate Covered Strawberries

2 bars of Equal Exchange chocolate (any variety, but we used Organic Very Dark 71%)

1. Wash your strawberries without removing the stems.
2. Chop your chocolate.
3. Bring a saucepan of water to a simmer over medium heat.
4. Place your chocolate in a heatproof medium sized bowl and place that over the saucepan.
5. Allow the chocolate to soften and stir until melted.
6. Remove the melted chocolate from the heat. Dip strawberries in the chocolate, then lift and twist slightly to allow excess chocolate to fall back into the bowl.
7. Place the strawberries on a baking sheet lined with parchment paper and allow the chocolate to set for 30 minutes.
8. Serve or refrigerate, then share with your sweetheart.

About The Author

Sara Fiore


  1. Bethany | 8th Jan 18

    I made the dark chocolate truffles and used EE Panama 80% dark chocolate with half and half instead of heavy cream. They were decadent for sure!

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