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Valentine’s Day often means bouquets of beautiful flowers and luscious boxes of chocolate. What about combining the two?! With a store-bought pie crust, you can easily make these simple and beautiful pasty flowers filled with rich, dark chocolate and topped with sweet raspberry jelly for Valentine’s Day. Folks will think you went to a fancy French patisserie when they are actually very easy to make at home. Check it out!

Store-Bought Pie Crust

I love the rich, buttery taste of homemade pie crust like the one I made with Martha Stewart for my Double Chocolate Chess Pie, but let’s face it — unrolling a box of store-bought pie crust is pretty darn easy. (You can watch the video of that Chess Pie segment here.)

The best part about these Dark Chocolate Raspberry Pastry Flowers for Valentine’s Day is that they are super simple and a showstopper! The pie crust is filled with smooth and creamy rich, bittersweet chocolate that melts in the hot oven, topped with cane sugar that becomes crunchy and crispy as it bakes, dusted with confectioners sugar that simply melts in your mouth, and then garnished with bursts of sweet-tart raspberry jelly. It’s pie crust pastry perfection.

Martha, Martha, Martha

Speaking of Martha — you can eyeball things and be more freeform when making these Dark Chocolate Raspberry Pastry Flowers, but it is more precise if you pull out your kitchen ruler. There’s no need to be too uptight about measurements! Just remember the goal is to create one square then cut that square into four smaller squares. I am certain you are going to love these Valentine’s Day treats.

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How-To Make Dark Chocolate Raspberry Pastry Flowers Video

There are a series of how-to photos in the recipe below and there’s a step-by-step video on my YouTube channel showing you how to make my Dark Chocolate Raspberry Pastry Flowers. I am absolutely in love with them! I hope you and your sweeties enjoy them for Valentine’s Day, too.

Bon Appétit, Y’all

Virginia Willis

PS Do you need even MORE chocolate for Valentine’s Day? Take a look at these No-Bake Chocolate Peanut Butter Bites and my Chocolate Pots de Crèmewith a deep dive on how chocolate is made! 

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Copyright © 2020 Virginia Willis Culinary Enterprises, Inc.


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Published by Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at

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