Chocolate Day 2022: Super Delicious Recipes for Valentine’s Day

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Chocolate Day 2022: Super Delicious Recipes for Valentine’s Day


Chocolate Day 2022: Valentine’s Day is an annual celebration of love, romance, and friendship, and it’s your time to find innovative ways to make your loved ones feel special. From setting movie dates and sending love letters to planning unforgettable candlelight dinners with them, these are some of the ways to spend quality time with a loved one.

If you’re someone who loves to cook or bake, Valentine’s Day (February 7th to February 14th) is for you. From Rose Day, Proposal Day, Chocolate Day, Teddy Day, Promise Day, Hug Day, Kiss Day to Valentine’s Day, you can make these days special for your loved ones.

Chocolate Day is celebrated on the third day of Valentine’s Day, when people exchange candies and chocolates to show their love. Chocolate Day is the perfect time to treat loved ones because it can be incorporated into just about every dessert.

Also read: Full Valentine’s Day 2022 List: From Rose Day to Kissing Day, Meaning and Everything You Need to Know About Love Day

If you plan to impress your loved ones with your cooking or baking skills, here are some recipes you can try at home.

1. Chocolate Milkshake

Recipe by Chef Dayal Singh Negi of Foodya, District 63, Noida

Chocolate Milkshake
Chocolate Milkshake

raw material

3 tablespoons Hershey’s Chocolate Syrup

1.5 cups (350 ml) frozen milk

1 teaspoon vanilla extract

2 scoops vanilla ice cream

1 KitKat with broken stick

4-6 large ice cubes


* Add 2 scoops of chocolate syrup, 1 scoop of ice cream, vanilla extract and ice cubes to a blender.

* Stir until ice cubes are crushed.

*Next, add milk and mix again.

* Drizzle a tablespoon of chocolate syrup over an empty cup.

* Pour the shake into a glass and place a scoop of ice cream on top. Glue pieces of KitKat to the ice cream to decorate the glass. Slip into the metal straw and enjoy!

2. Eggless Chocolate Cake

Home Chef Nivedita Gangay’s Recipes

Eggless Chocolate Cake
Eggless Chocolate Cake

raw material

1 cup flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground coffee

3/4 cup milk

1/2 tablespoon vinegar

3/4 cup regular sugar

1/4 cup oil

1 tap vanilla extract

Coffee Buttercream Frosting

1 cup fresh cream

2 tablespoons powdered sugar

1 tablespoon ground coffee

1 tablespoon hot water


Bake a cake

* powdered sugar

* Mix milk and vinegar and let stand for 10 minutes

* Sieve – flour, baking soda, cocoa powder and salt – set aside

* In a large bowl – mix oil and sugar, add milk + vinegar

*Add the sifted flour to the mixture

* Stir the mixture into a smooth batter (the batter will be a bit watery and runny)

* Do not use an electric whisk as it will over mix the cake batter

*Transfer to a greased 6″ baking pan and bake as follows –

No oven baking required

* Heat a large Kadhai or pot over medium heat and place an upside-down steel plate or steel rack in it – put a heavy lid on and preheat for 10 minutes

* Transfer the cake tin to the preheated kadhai and bake on low heat for 30-40 minutes or until a toothpick inserted comes out clean

Bake in the oven

* Preheat oven at 180 degrees for 10 minutes

* Transfer cake tins and bake for 25-30 minutes or until toothpick inserted comes out clean

for coffee buttercream frosting

*In a cold bowl – add the chilled whipped cream and start beating with an electric whisk

* Continue mixing on high speed for 4-5 minutes until stiff peaks form

* In a separate small bowl – mix hot water and coffee to make a paste

*Add the coffee paste and powdered sugar to the cream and beat again until everything is well combined

* keep it in the refrigerator until it is ready to use

Assemble the cake

After the cake is baked – let it cool completely before removing from the tin. Remove cake and cool in refrigerator for at least 15 minutes. Spoon the coffee buttercream frosting onto the cake. Sprinkle some cocoa powder on top.

Your cake is ready to be eaten.

3. Dark Chocolate Pudding with Malted Cream

Recipe from Executive Chef Amit Kocharekar at Resorts Mumbai

Dark Chocolate Pudding with Malted Cream
Dark Chocolate Pudding with Malted Cream

raw material

for the pudding

• 60g butter

• Butter, plus extra for ramekins

• 2 tablespoons cocoa powder

• 100 g of 70% dark chocolate

• Dark chocolate stock pot with double cream in a spoon

• 2 eggs

• 100g caster sugar

• ½ tsp malt powder

for the cream

• 100ml double cream

• 2 tablespoons saffron sugar

• 1 tablespoon malt powder


• 3 frosting cherries, cut in half

• 1 tablespoon chopped salted pistachios


*Butter three ramekins, sprinkle with cocoa powder and set aside. Heat the oven to 200 degrees. Melt butter and chocolate in a bowl of boiling water.

* In a separate bowl, whisk eggs and sugar until fluffy, then add chocolate mixture, malt powder and a pinch of salt.

* Divide mixture between ramekins and bake 14 minutes until they’re just cooked through and shake a little for fudge, or 18 minutes for pudding. Remove from oven and serve hot now, or cool in ramekins.

* Whisk together cream, sugar and malt powder until soft peaks. Carefully pour the pudding onto a plate, cherries and pistachios and serve with the malt cream.

4. Chocolate Kalangi

Amit Kocharekar, Executive Chef, Mumbai Resort

Chocolate Kalangi
Chocolate Kalangi

raw material

• 1 sugar

• 1 cup refined flour

• 1/2 cup suji

• 1 teaspoon poppy seeds.

• 1/4 cup dried fruit

• 3 tablespoons cooking oil

• 1 teaspoon cardamom powder

• Oil frying.

for filling

– Take a heavy bottom pot, put oil, add rawa and cook

– put some ghee in the pan and cook moong dal. Meanwhile make the syrup, once the moong dal is cooked, pour the syrup into it.

– Take a kadai with a heavier bottom, add ghee, rawa and sugar, and cook. Then add dried fruit and keep cool.

* To make the outer layer, put the maida in a bowl. Make a depression in the middle, pour the hot ghee into it, and use your fingers to mix it thoroughly with the flour.

* Pour the water and milk into the mixture a little at a time, slowly kneading the flour and other ingredients.

* Once the dough is soft, cover with a damp cloth

*Take a small piece of dough and with the help of a rolling pin, shape it into a small round poori, 3-4 inches in diameter.

* Divide the poori in half, pour 1-2 tbsp moong dal filling on one side, then carefully fold the other half to close the poori-shaped dough completely.

*To shape these pooris, press them onto a cutting board and carefully remove excess dough with a kalanji knife.

* When done, set aside to fry. Repeat the same steps with the remaining balls of dough, covering the prepared kalangi with a cloth when done.

*Finally, fry all the prepared calangis in the hot oil, turning constantly until golden brown. Cool them, then coat with chocolate.

*Your lips smack, hot and crunchy chocolate kalangi is ready to eat.

5. Chocolate Square

Amit Kocharekar, Executive Chef, Mumbai Resort

Chocolate Founder
Chocolate Founder

raw material:

Egg 200gms

150 g sugar

Butter 200gms

Valrhona Dar Chocolate 200gms

All purpose flour 120gms


* Beat eggs and sugar together until fluffy

* Melt the chocolate with the help of a double boiler, then add the butter

* Then add the melted chocolate and beaten egg mixture, using the cut and fold method.

* then add the flour in a similar way

* Set the mixture aside, then butter and flour the molds.

*Then pour the mixture into moulds and bake at 210°C for 8 to 10 minutes

* then serve with vanilla ice cream

6. Cherry Berry Chocolate Whipped

Amit Kocharekar, Executive Chef, Mumbai Resort

Cherry Berry Raw Chocolate
Cherry Berry Raw Chocolate

raw material

Elle & Vire Cream 200g

Butter 50gms

Fafnir Dark Chocolate 100gmms

100 g fresh candied cherries

Fresh Berry Preserves 100gms


*heat cream, add butter and chocolate

*Keep this mixture for 1 hour

*After an hour, beat this mixture again until fluffy

*To demonstrate, pour this mixture into a glass, then add the cherry compote, then add the chocolate mixture again, and finally add the berry compote

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