What with the amazingly mild winter we’re having (the garden is already screaming at me!), plus the huge distraction of the 2010 Winter Olympic Games, I’ve almost lost track of Valentine’s Day, which is only moments away.

To me, Valentine’s means chocolate, fine wine, maybe diamonds (okay, pearls are good, too) and even lovely scented bubble baths. Well, today we’re focusing on the top of the list, with the addictive dark stuff that has the power to make you feel in love (mmmm, dark, milk, sea-salted, creamy, melted — here I’m a commitment-phobe when it comes to choosing).

Two books that feature chocolate have come my way, so let’s get right to it.

Chocolate Cakes: 50 Great Cakes for Every Occasion
By Elinor Klivans
Published by Chronicle/Raincoast 2010, $26.95; hardcover, 143 pages

Okay, so there are really only 33 actual cake recipes featuring chocolate. The other 17 are variations on the basic recipes Klivans provides for Devil’s Food Cake and White Chocolate Cake. But that still leaves lots of choice for chocaholic cooks, whether it’s easy snack bread and pound cake, fancy multi-layer cakes, ice cream cake or cheesecake.

Need more tempting? There are recipes for Milk Chocolate Chip-Chocolate Loaf, Hot Chocolate Pudding Cake, S’Mores Cake, Chocolate-Marzipan Crunch Cake, Raspberry and White Chocolate Truffle Cake, Chocolate and Peanut Butter Mousse Cake, Chinese Five-Spice Chocolate Chiffon Cake, Banana-Butterscotch Upside-Down Chocolate Cake, Chocolate-Apricot Pudding Cake with Chocolate Toffee Sauce, Brandied Chocolate Cheesecake with Chocolate-Dipped Figs, Mocha Whipped Cream Truffle Cake, and White Mocha Tiramisu.

Klivans also provides plenty of tips for choosing and handling chocolate, making chocolate decorations, baking equipment you’ll need, and storage guidelines for your precious treats. A recipe is included at the end of this post.

Chocolate: More than 50 Decadent Recipes
By Dominique & Cindy Duby
Published by Whitecap, 2009, $19.95; softcover, 128 pages

The Wild Sweets Wizards are at it again with their latest book, this time featuring their favourite ingredient.

The Dubys, based in Richmond, B.C., are pioneering chocolatiers widely known for their Wild Sweets products, particularly their amazing chocolates. But they are also  teachers and culinary scientists, delving beneath commonplace ingredients and experimenting with  taste, texture and temperature to come up with intriguing flavour combinations and tasting experiences that could baffle the average person who might only crave a good caramel or truffle.

Here, teaching hats firmly in place, they’ve produced an accessible book for anyone wanting to increase their chocolate-making skills. They include a detailed chapter on selecting and tempering chocolate   plus they offer flavour-matching charts and wine-pairing suggestions. They also suggest that such mass-market chocolate as Lindt is a quality product suitable for their recipes, as long as it is the right type.

The recipes include chocolate-based drinks, mousses and creams, baked treats, and ganaches and creams for enrobing with tempered dark or milk chocolate. There’s no hand-holding here, however, no chatter about the method or what the end-product might look, smell or taste like, which I always find helpful as well as conducive to trying a particular recipe. Each recipe does include a photo clearly showing what you’re supposed to be making, but it would have been nice, for example, to hear a little about why they paired fresh ginger with milk chocolate in a panna cotta, or what fresh lime zest adds to the flavour and/or texture of dark chocolate pots de crème.

If you are looking to increase your repertoire of great home-made chocolates, there are recipes here for the following fillings: Cigarette Cookie Almond Praline; Fleur de Sel Soft Caramel; Almond, Sesame & Vanilla Praline; Maldon Salt Ganache; Candied Orange Marzipan; Passion Fruit, Coconut and Cardamom Ganache; Crystallized Ginger Ganache; Lemon Macadamia Praline; Espresso, Fennel and Sambuca Ganache; and Four-spice Cocoa Nib Truffles.

Here are two recipes, one from each book. Happy Valentine’s Day! (more…)