Love and chocolate. That's what Valentine's Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling edible glitter and glimmering edible jewels. My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate over low heat until it becomes very thick. Make a batch for your sweetie and check out step-by-step instructions below for decorating each of the truffles in my assortment.

For decorating, you will need: nonpareil candies for large jewels, sno-cap candies for small jewels, lump sugar (also called rock sugar; found in most Asian markets) for faceted jewels, edible glitter (such as Wilton's Cake Sparkles and Pearl Dust), red candies (I use Pop Rocks and Red Hots), vodka (it evaporates, so it's kid-safe), a small paint brush, wax paper and melted, tempered chocolate.

Brush nonpareils with vodka, then coat with disco dust. Let dry completely. Dip each of the prepared truffles in melted chocolate and place on waxed paper. Gently press a painted nonpareil on top of each one.

Moisten small pieces of lump-sugar candy with vodka, then roll in edible glitter to make edible faceted jewels. For the above picture, roll truffles in white nonpareils and then dip them halfway in melted chocolate, which acts as glue for the candy jewel.

Roll prepared truffles in nonpareils, then brush with vodka and coat with edible glitter. When dry, dab the back of large heart-shaped quins with melted chocolate and attach.

Dip the truffles completely in melted chocolate, sprinkle on edible glitter, then attach a candy jewel. A dab of chocolate on the back of a heart-shaped quin tops it off.

After shaping the chocolate mixture into balls, grab a handful of Red Hots and firmly press them into the surface, then roll in a small bowl filled with Pop Rocks and/or sprinkles to fill in the gaps.