Valentine's Day Ideas Worth Eating

Place small drops of mixed berry sauce on a cake maker in a springform pan. Draw a circle through the sauce with a skewer, making small hearts. Bake for 30 minutes at 350 °F.

Place a note written on a piece of paper in a Ziplock bag. Place 1 bar of Milka ® chocolate for 30 seconds in the microwave - if you can't find Milka, you can melt your favorite chocolate in a microwave-safe bowl then place it in a small Ziplock bag and cut off the corner. Cut 1 corner of the bar's wrapper to make a thin stream of melted chocolate. Cover the letters of the word with this chocolate. Sprinkle with sprinkles and place in a cool place. Peel off the chocolate letters and stick them on a cake.

Moisten string by soaking it in water. Place the string on the ice cube tray so that the string enters each compartment. Add 1 flower to each compartment on top of the string and fill the compartments with water. Place in the freezer. Pull on the string to unmold the ice cubes then add them to an ice bucket with a bottle of champagne.

Place 1 ring in 1 martini glass. Cover the ring with a mix of water and grenadine syrup, about 1/3 of the way full, place the glass in the freezer. When it comes out of the freezer, dip the rim of the glass in grenadine and then in colored sugar. Fill the glass with champagne, decorate with sweets then enjoy to reveal the ring. Be sure to warn the drinker to be careful!

Cut a puff pastry into 4 pieces. Cut 1 apple into thin slices and arrange them in the center of each portion of dough. Sprinkle with raw cane sugar. Fold 3 edges of each rectangle into the middle to cover the apples. Place 1 dough heart at the intersection of each corner. Brush with egg yolk and bake for 10 minutes at 350 °F.

Turn over 1 bar of dark chocolate. Cut strawberries in half diagonally, then turn 1 of the 2 halves over to form a heart. Place the strawberries on the chocolate bar. Drizzle with melted milk chocolate, sprinkle with grated coconut and let harden in a cool place.

Place 1 rose upside down in a bowl full of dry ice. Pour water into the bowl to freeze the rose. Crumble the frozen rose petals over a raspberry tartlet.

Form 7 small balls, and one small log with the modeling chocolate and place a sheet of parchment paper. Cover with another sheet of parchment paper and then flatten with rolling pin to form 7 long ovals and 1 chocolate strip. Roll the strip on itself across the width. Place 1 strawberry on 1 straw and dip in melted white chocolate. Place the small roll on top of the strawberry and then all the ovals, one on top of the other, around it, creating a rose. Place the rose in a bouquet and enjoy.