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When it comes to chocolate, size does matter

By Dave Ross

For a lot of people, these first couple of months of the year signal a new beginning. You’ve survived the holidays and now it’s time to get going on those resolutions you made: lose weight, stop smoking, run 10 miles a day, quit drinking, get in shape.

At my house, the recurring resolution is our annual New Year’s diet. We freeze all the pies, cakes and candies left from Christmas and try to forget they exist.

Just when we have laid aside memories of the goodies we have stashed, along comes Valentine’s Day—the perfect excuse for re-introducing a box of chocolate candy into the house.

In fact, I’ve learned, it’s almost a requirement.

For years we have been conditioned to show our love for someone with chocolate.

Think about it. As young children, we started out with little punched-out paper cards.

You had to bring one to every kid in your class, and received one in return.

Then we progressed to those little pastel-colored, hard-candy hearts—you know, the ones with the cute messages.

I always picked out the most appropriate message for the girl I liked best, and read the one I received from her in return with great anticipation, looking for those simple words, “I love you.”

Then I had to wonder: did she really mean it for me, or was it just the luck of the draw?

When I got into high school and my first real girlfriend, I graduated to the heart-shaped box of chocolates, and have been there ever since.

After 30 years of marriage, I have settled on the two-pound box as just the right amount.

One year I showed up with one of those little boxes with three pieces of candy.

Big mistake.

It’s not the thought that counts. When it comes to chocolate, size does matter.

For those of you who would like to combine the requirement of chocolate with the personal touch of a homemade Valentine to give to that someone special, this month’s recipe should fill the bill.

Chocolate Truffles

7 ounces bittersweet chocolate, cut into one-inch pieces

1/2 cup whipping cream

2 tablespoons butter

3/4 cup powdered sugar

2 egg yolks

1 to 2 tablespoons of your favorite liqueur (dark rum or Grand Marnier work well)

Unsweetened cocoa powder and chopped toasted nuts to coat.

Combine chocolate, cream and butter in the top of a double boiler over simmering water. Add sugar and yolks and whisk until the chocolate is melted and the mixture is smooth. Remove from the heat and add the liqueur.

Place in a flat glass dish and chill until malleable, about two hours in the refrigerator. Shape into small balls and roll in the cocoa and nuts.

Place on waxed paper and refrigerate until hard, or just until you can’t wait any longer.

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