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Spice Up Valentine’s Day

Spice Up Valentine’s Day

Posted: February 3rd, 2020

Looking for a new way to impress your loved one, or enjoying Galentine’s Day with girlfriends this year? We worked with our favorite wine-country chefs to create this deliciously tantalizing Spiced Dark Chocolate Parfait to get everyone in the mood for joy-filled romance this Valentine’s Day.



  • 8 wine or water glasses or mason jars
  • 1 package (8 pieces) GS spicy dark chocolates
  • 2 cups heavy cream
  • 2/3 cup + 2 Tablespoons milk
  • 3 Tablespoons sugar
  • 2 teaspoons unflavored gelatin
  • 2 baskets (6 oz each) fresh raspberries
  • 1/2 cup seedless raspberry jam
  • 1/4 cup red wine. (can substitute OJ or water)
  • 1/4 cup water
  • 1/2 purchased Angel Food cake. (wrap & freeze other half for later use)


  1. In a small cup sprinkle the gelatin over 2 Tablespoons Milk. Stir to combine. Set aside to bloom.
  2. In a small sauce pot add 1 cup heavy cream, 2/3 cup milk and 2 Tablespoons of the sugar. Bring to a boil. Shut off and remove from heat.
  3. Add the 8 chocolates to the hot cream mix. Let sit for 2 minutes and then whisk to combine. Add the bloomed gelatin and whisk until all lumps are gone.
  4. Using a measuring cup as a guide. Pour 1/4 cup of the chocolate mix into the bottom of each glass.
  5. Place glasses in refrigerator to chill for 1 hour or until chocolate sets.
  6. Combine the raspberry jam, red wine and water in a small pot and bring to a boil. Remove from heat and chill.
  7. Add the raspberries to the cool jam mix and let macerate.
  8. Cut the Angel Food cake into 8 slabs. Use a 3″ round cookie cutter to to make cake circles.
  9. Place remaining 1 cup heavy cream and 1 Tablespoon sugar in mixer fitted with whisk. Beat until soft peaks.
  10. Assemble

    • Push a cake round into each glass so that it rests on top of the chocolate. Place a large spoonful of raspberries (about 8) along with the juice on top of each piece of the cake.
    • Dollop with whipped cream topped with a raspberry just before serving.