Tempering Chocolate

1. Weigh or measure chocolate you will be tempering. As always, weight is the preferred method for measuring any ingredients; otherwise, use the following chocolate conversion table:
• 6 ounces = 1 cup pistoles* or chopped chocolate, ½-inch pieces
• 8 ounces = 1 ⅓ cups pistoles or chopped chocolate, ½-inch pieces
• 10 ounces = 1 cup melted chocolate
• 8 ounces = ¾ cup melted chocolate
2. Weigh or measure second amount of chocolate equal to 25 percent of original amount.
3. Fully melt larger amount of chocolate using microwave or water bath. Remove bowl of melted chocolate from heat. Chocolate should be 120°F for dark chocolate or 110°F for milk or white chocolate.
4. Add smaller amount of unmelted chocolate to melted chocolate. This is called the seed; it will cool the melted chocolate and cause it to set the way you want. You can use either pistoles or a single block as the seed; a single block has the advantage of easy removal once the chocolate is tempered.
5. Stir melted chocolate gently and constantly until temperature falls to 85°F for dark chocolate or 83°F for milk or white chocolate. This will take 15 to 20 minutes, and most or all of the seed should have melted by the end of this time.
6. Testing chocolate for temper is the only way to know for sure that chocolate is actually tempered. The following temperatures give good guidelines, but even with strict adherence to technique, no one can tell for sure whether chocolate is tempered without performing a test to see how it sets.
• Make sure chocolate is below 90°F for dark or 87°F for milk or white chocolate.
• Dip spoon in chocolate, place spoon on work surface, and leave it undisturbed for 7 to 8 minutes at working room temperature, 68°F. Do not yield to the temptation to refrigerate the spoon! This will only give inaccurate results.
• After 8 minutes have passed, look closely at the chocolate on the spoon. If chocolate has set so that it no longer looks wet, and surface is uniform and without streaks, chocolate is tempered.
• If chocolate has not set or has set with a streaky appearance, chocolate requires further seeding (see step 8).
7. If chocolate sets properly, gently warm it over water bath not exceeding 89°F for dark chocolate or 86°F for milk or white chocolate.
8. If seed has melted but chocolate is not setting quickly without streaks or spots, it must be seeded more. Add a few more pistoles or another small block to bowl, and stir for another 3 to 4 minutes. After this time, test again (step 6), and proceed from there.
9. Remove any unmelted seeds from melted chocolate.
10. Use chocolate as desired while maintaining the proper working temperature.

How To Dip

1. Prepare the centers. The centers to be dipped should be dry and at a cool room temperature. When dipping fruit in chocolate, allow it to warm to room temperature rather than dipping it while it is ice-cold from the refrigerator. If cutting fruit for dipping, dry the cut pieces with a paper towel to remove excess moisture from the surface of the fruit.
2. Temper the chocolate or melt the coating. Dipping centers in untempered chocolate will result in bloom and chocolate that is not sufficiently crisp. If using a compound coating, follow the manufacturer’s guidelines for temperature.
3. Dip the centers. The centers may be entirely enrobed in the chocolate by dipping with a fork, or partially coated by holding one end of the center and dipping up to the desired level in the chocolate.
4. Allow the chocolate to set. Placing the dipped centers on parchment paper to set keeps them clean and ensures that they will not stick to the surface. This step should always be performed at room temperature to obtain the best shine and snap from the chocolate.

*Pistoles

Discs of couverture, which is chocolate made from cacao beans that have been fermented and dried properly then roasted, refined, and conched to improve flavor and texture.

Crochet Heart Garland

Material

Worsted weight yarn

Tools

Size I (5.50 mm) crochet hook

Scissors

Abbreviations

• sl st = slip stitch
• ch = chain
• sc = single crochet
• hdc = half double crochet
• dc = double crochet
• trc = treble crochet
• sk = skip
• sp = space
• st(s) = stitch(es)

Directions

Heart

If you wish to vary the size of your hearts, stop after Round 1 (small), 2 (medium), or 3 (large).

• Round 1: Ch 4. Make all of the following sts in the first ch: 3 trc, 3 dc, ch 1, 1 trc, ch 1, 3 dc, 3 trc, ch 3, sl st.
• Rnd 2: Ch 3. Sc in first trc, hdc in same st. 3 hdc in next st.  2 hdc in next st. Sc in next four sts. Sc, ch 2, sc in trc.  Sc in next four sts.  2 hdc in next st. 3 hdc in next st. Hdc in next, sc in same st. Ch 3, sl st in center.
• Rnd 3:  Ch 3.  Sc in first sc, 2 sc in next st, sc in next st, 2 sc in next st.  Sc in next seven sts, sk next st. Sc in ch 2 sp from previous row, ch 3, sc in same sp.  Sk next st, sc in next seven sts. 2 sc in next st, 1 sc in next st, 2 sc in next st, 1 sc in next st, ch 3 and then sl st in center of heart.  Pull loop to the back and fasten off. Weave in ends.

Garland

• Ch 45.  Sc in top bump of heart, ch 6, sc in next top bump of heart.  *Ch 12, sc in top bump of heart, ch 6, sc in next top bump of heart.*
• Repeat from * to * until all hearts are joined. Ch 45, fasten off.

Heart Gift Tag

Materials

• Pink card stock
• Embroidery thread

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors
• Embroidery needle

Directions

1. Trace figure 2 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut heart out of pink card stock.
3. Thread embroidery needle with a 9-inch piece of embroidery thread. Poke needle through the top of gift tag.
4. Bring ends of embroidery thread together and tie in a knot.

Felt Heart Ornament

Materials

• Red felt
• Embroidery thread
• Glue stick

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors
• Embroidery needle

Directions

1. Trace figure 2 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut two hearts out of red felt. 
3. Align back piece with front. Use a blanket stitch in white embroidery thread around the outside edges to sew the front and back together.
4. Thread needle with a 9-inch piece of embroidery thread. Poke needle through the top of the ornament. Bring ends of embroidery thread together and tie in a knot.
5. For added dimension, stuff with fiberfill before sewing closed.

Heart-Felt Card

Materials

• Red felt
• White card stock
• Embroidery thread
• Glue stick

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors
• Embroidery needle

Directions

1. Trace figure 3 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut heart shape out of red felt. 
3. Make a card size of your choice out of white card stock.
4. Thread embroidery needle with white embroidery thread. Use a straight stitch around the outside edge of the heart to sew onto card. Finish with a knot on the back.
5. Cut a piece of white card stock to fit inside the card cover and hide stitches. Glue in place.

Mini Heart Garland Cake Topper

Materials

• Red card stock
• Embroidery thread
• Bamboo skewers

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors
• Embroidery needle
• Wire cutter

Directions

1. Trace figure 3 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut as many heart shapes as desired out of red card stock.
3. Thread needle with embroidery thread. Take a large straight stitch across the top of a heart, poking the needle down through one side and back up through the other. 
4. Leave a length of thread, and then take another straight stitch through the next heart.
5. Repeat until you have reached the desired length of garland.
6. Wrap and tie thread at each end of garland to a bamboo skewer. Trim skewers with wire cutter if necessary.

Felt Heart Mobile

Materials

• Red felt
• Embroidery thread
• Fiberfill

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors
• Needle

Directions

1. Trace figure 2 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut as many heart shapes as desired out of red felt.
3. Align one heart shape on top of another. Use a blanket stitch around the 
outside edges to sew them together, leaving a 1-inch opening along one side. 
4. Stuff with fiberfill.
5. Use a blanket stitch along the side to sew heart closed.
6. Thread needle with embroidery thread. Poke needle through one stuffed heart from top to bottom. Leave a length of thread and poke needle through the next stuffed heart.
7. Repeat until you have reached desired length. Secure with a knot at the 
bottom of the last heart.

 

Heart Photo Stick

Materials

• Red glitter card stock
• Clear tape
• Bamboo skewer

Tools

• Heart pattern (Click here to download heart pattern PDF.)
• Parchment paper
• Pencil
• Scissors

Directions

1. Trace figure 1 heart pattern from PDF onto parchment paper with a pencil.
2. Transfer pattern and cut heart out of red glitter card stock.
3. Tape to the end of bamboo skewer.
4. Stage a photo shoot with friends.

Chocolate Almond Pudding

MAKES 4 SERVINGS (1⁄2 CUP EACH)
There are a variety of ready-to-drink nut milks on the market, which are made by soaking nuts or seeds in water, blending, and then straining the liquid. Served warm or cold, this silky crowd-pleaser takes just minutes to prepare. If you have a nut allergy, you can also prepare the pudding using low-fat milk or soy milk.

• 1/4 cup unsweetened natural cocoa powder
• 1/4 cup cornstarch
• 1⁄4 teaspoon salt
• 2 cups unflavored almond milk, preferably unsweetened or sweetened with brown rice syrup (or low fat or reduced fat milk)
• 1⁄3 cup agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons toasted slivered almonds

In a 1-quart saucepan, combine the cocoa, cornstarch, and salt. Add just enough of the milk to make a smooth paste. Gradually stir in the agave and the remaining milk.
Cook over medium heat, stirring constantly, until the mixture begins to thicken. Remove from heat and stir in the vanilla extract. Pour into 4 serving dishes and cool. Sprinkle with the almonds just before serving.

 
Cheryl Forberg RD is a New York Times bestselling author and a James Beard award-winning chef. Cheryl co-wrote the eating plan for NBC’s “The Biggest Loser” and was the show’s nutritionist for twelve seasons. Her latest book is Flavor First, and she writes a blog of cooking and nutrition tips. Follow her on Twitter and Facebook for more tips and recipes. And continue to read the Saturday Evening Post website for more regular nutrition tips and features from Cheryl.
 
 
 
 

“God Bless You” by Norman Rockwell

The road to courtship and romance is sometimes a bumpy one, as artists from the Post and sister publication Country Gentleman have shown in these covers from 1914 – 1956.

“Schoolboy Crush” by Charles A. MacLellan

Poor Red! From 1914, this is one of nearly fifty covers that artist Charles A. MacLellan did for the Post. And like this one, many of them resemble Rockwell’s work.

“My Secret Valentine” by Henry Hintermeister

The look on her face says it all: she has poured her heart out in a Valentine to a special boy, and he’s sending one to every girl in town! This adorable 1938 cover was on our sister publication, Country Gentleman.

“ God Bless You” by Norman Rockwell

Just when you are making romantic progress, you find you are not alone. The snooping brother was not an uncommon theme for covers, and this one from 1921 was by Norman Rockwell.

“First Valentine” by Richard Sargent

Great cover artist Dick Sargent captured the look on this young man’s face perfectly: he is dealing with new feelings (didn’t he hate girls just last week?) and he is a little embarrassed. The colorful Valentine cover is from 1956.

“Two Boys Bringing Girl Ice Cream” by George Brehm

Nice to be waited on—if you’re the girl. The boys vying for the young lady’s attention in 1924 are not alone in this situation. Rockwell painted young rivals two years earlier (below).

“Rivals” by Norman Rockwell

These would-be romancers showed up at the same time. In the coat of arms above the door, is Rockwell suggesting that if this were 1822 instead of modern, civilized 1922, that a duel might be the solution? Fortunately, it shouldn’t come to that, but someone might just walk away with a black eye.

Secret Valentine by Harry Hintermeister

Sometimes it’s best to remain a secret valentine. Case in point: when you’re sending a valentine to a special boy and he’s sending valentines to every girl in town! The little girl’s face is priceless – she doesn’t know whether to cry or jump up and strangle him. This is from our then-sister magazine, Country Gentleman from 1938.

Lady buying Valentine Card by Ethyl Franklin Betts

One of our earliest Valentine’s Day covers shows a lady shopping for a card in 1904.This cover was done by an artist named Ethel Franklin Betts. Is the gentleman behind the shopper wishing the card was for him? Betts was a student of the illustrious (in every sense of the word) Howard Pyle, and did mostly illustrations for children’s books. Luckily for us, she also did four Saturday Evening Post covers.

First Valentine by Richard Sargent

More than fifty years later, this lad is picking out just the right card for someone special. Cover artist Dick Sargent did forty-seven covers in the 1950’s and early sixties. This is a typical slice-of-life example, with a boy clearly not wanting to be seen doing what he’s doing. Let’s hope his buddies don’t catch him while he’s at it – poor kid will never hear the end of it.

Giant Valentine by Tom Webb

The things we do for love. Tom Webb is another mostly forgotten artist, but he did six Post covers. This one is from 1937. One wonders about the lady’s reaction.

Couple in Heart by Bradshaw Crandall

Artist Crandall did nine Post covers of pretty girls or handsome couples. I love the thirties hairstyles and fashions here. Crandall was known for painting romantic ladies…along with pin-ups too risqué for the likes of The Saturday Evening Post.

Older Woman Casing Cupid by J.C. Leyendecker

When it came to romance in the 19th century, men did all the pursuing. A “loophole” was Leap Year, when ladies were supposedly permitted to propose to a man. So watch out, Cupid! This lady (I’ll kindly refrain from calling her a spinster) is on a mission. This crazy 1908 cover was by J.C. Leyendecker.