Russell Stover. Godiva. Lindt. It’s hard to beat standards like a box of chocolates as a gift for Valentine’s Day. Even today more than one billion dollars are spent on chocolates for this romantic holiday in the United States alone. In Japan,  it is a tradition for women to give chocolate to men on Valentine’s Day. There are generally two (now three) types of chocolate given: giri-choco (義理チョコ), or “obligatory chocolate,” honmei-choco (本命チョコ), or “true feelings chocolate,” and now recently tomo-choco (友チョコ), or “friendship chocolate.”

While the meaning behind honmei-choco and tomo-choco are pretty self-explanatory, the practice of giri-choco has become an increasingly contentious issue. In some workplaces, giri-choco has even been banned as it compels women to gift chocolate to men and puts them under unnecessary stress; many women have shared that they have often pulled all-nighters on the eve of Valentine’s Day to make enough for all of the men they had to give chocolate to. There have even been cases where the practice has been discouraged as many men have expressed that they do not even want chocolate, especially as it is widely expected for such gifts to be reciprocated a month later on White Day, when it is tradition for men to present gifts to women. As a result, more and more often women have purchased inexpensive candy bars as giri-choco rather than pricey brand-name gifts, fewer still make them by hand. In the case of honmei-choco (and sometimes even tomo-choco), however, many women make these chocolates themselves as it is commonly held that one’s feelings are not true if they are in the form of ready-made, store-bought chocolate.

Why not make a sweet gift like no other yourself this year? By following these simple tips, you can not only tailor your selection of chocolates to your intended’s tastes, but you can also leave an impression that he or she will not forget for quite some time!

Ganache Filling

It does not take a chocolatier to make an amazing ganache filling. Ganache is one of the most versatile forms chocolate can take. Its uses range from a glaze, to a sauce, to a filling. The difference between each depends entirely on the proportion of chocolate to cream. For the purpose of making candy chocolates, primarily truffles, that proportion is typically two parts chocolate to one part cream. The most common chocolate to use in ganache is bittersweet (40 to 60% cacao) or dark chocolate. The most frequently used cream is heavy cream or unsalted butter. In some rare cases, both heavy cream and butter may be used, in which case the proportion is closer to one to one (with butter and heavy cream combined).

1. Start by finely chopping your desired chocolate, then add the chocolate into a double boiler as well as your butter and/or heavy cream. NOTE: If you do not have a double boiler, you can easily substitute by placing a metal bowl on top of a saucepan with about an inch of water in it and pour your ingredients into the bowl. Make sure the bottom of the bowl does not touch the water’s surface. The water should be at least 120 degrees Fahrenheit, but no more than 140, and at a simmer, NOT a boil.
2. It is important to mix as little as possible. Try not to mix the chocolate until more than half of it has melted. Once it has, mix with a rubber spatula until the contents have melted completely and are a uniform color. Then remove from heat.

As you get more comfortable with the overall process, try changing the proportions and adding flavorings (AFTER melting chocolate). Liquors are great additions, as is rum but use sparingly as a little goes a long way. Replacing butter with almond butter and adding some almond extract to the mix is a personal favorite. As is mixing dark chocolate with hot coffee to make a bitter but rich truffle perfect for the coffee lover.

The easiest chocolates to make with ganache are truffles, but don’t be afraid to experiment. Try pouring the filling into a wax paper-lined mold and freezing for about thirty minutes. Then you can cut out squares or other shapes, dip them in a chocolate coating and decorate them. Otherwise, just use a fruit baller to scoop out perfect uniform-size balls to make into truffles.

Tempered Chocolate

Raise the bar with tempered chocolate. Tempering will help your chocolates stay firm at room temperature and give them a nice, crisp texture when eaten. More importantly, it will give your dipped chocolates a professional sheen, making them almost identical to any product you might buy in a store.

It is easiest to manage to change in temperatures while tempering chocolate if made in large quantities, so prepare at least a pound of chocolate. Dark or bittersweet (40 to 60% cacao) chocolate is the easiest to temper. Chocolate that contains milk products, namely milk and white chocolate, are more challenging. Avoid using chocolate chips, if possible.

1. Start by finely chopping your selected chocolate (one to two pounds). Set aside approximately one third for later.
2. Place the remaining two thirds in a double boiler (or substitute as described above) and stir until chocolate has melted. Be careful not to stir too forcefully or get any water in the chocolate. NOTE: If you get even a drop of water in the chocolate tempering will become impossible and you will have to start over. Do not let the temperature of the chocolate exceed 120 degrees Fahrenheit for dark or bittersweet, 105 for white or milk.
3. Once the chocolate has melted, remove from heat. Wipe the bottom of bowl to remove any residual condensation. Then start stirring in the remaining one third of chocolate little by little. Wait until it has melted before adding more each time.
4. Stir chocolate until it has cooled to 82 to 86 degrees Fahrenheit for dark or bittersweet, 80 to 84 for white or milk. Once it has reached these temperatures, replace the bowl over the simmering water.
5. Reheat the chocolate until it reaches 88 to 91 degrees Fahrenheit (dark or bittersweet chocolate), or 85 to 87 (white or milk chocolate). Remove the bowl from the heat again.
6. Finally, test your chocolate by spreading a small spoonful on a piece of wax paper. If it comes out dull or streaky, re-temper starting from Step 2. If it dries quickly and has a nice glossy finish, then the chocolate has been successfully tempered. NOTE: Tempered chocolate must be used before it cools and sets. Try to keep your dark or bittersweet chocolate within 88 to 91 degrees Fahrenheit, your white or milk chocolate 87 to 88 degrees to prevent this from happening.