Homemade Chocolate Bar
Fun and easy homemade chocolate bars! They make for the perfect gifts or a chocolate party.
Servings: 4 large bars
Ingredients
- 4 chocolate molds
- 15 oz high quality milk, dark, or white chocolate
- toppings of choice
Instructions
- In a bowl over boiling water over stove top, melt 15 oz of high quality chocolate*. Be sure the bowl is not touching the water at the bottom. You can also heat it in the microwave. I just recommend doing so at 50% power at 30-60 second increments so you don't over heat the chocolate and cause it to seize.
- Gently stir the chocolate as it melts until it's silky smooth, then remove immediately from the heat. If using a microwave, melt until it's just almost all melted. Then continue to stir outside of the microwave until it finishes melting. This will prevent you from overheating it.
- Wipe the bottom of the bowl if condensation has formed. You do not want any water in your chocolate! Water causes chocolate to seize! Pour melted chocolate into your prepared molds. Level off evenly with an offset spatula.
- For flavor ideas, see my descriptions above in my post. Sprinkle with desired toppings of choice. Let it sit on the counter for about 10-15 minutes, then transfer to the fridge or freezer to finish setting. Remove from molds and wrap! In my post above I include a link for a free gift tag download if you'd like to use those.
Notes
*Coverture chocolate melts the best. It's chocolate with a high level of cocoa butter allowing it to melt and set properly. Stay away from cheap baking chips for this one.
**Properly heating chocolate and keep that shine and candy bar "snap" is called tempering. Tempering chocolate means bringing the chocolate to a proper temperature, and cooling and using at appropriate temperatures to allow the chocolate to set up properly. Chocolate that seizes or gets white streaks in it is the result of improperly melted chocolate. A candy thermometer can help with this. I've found that as long as I don't get the chocolate too hot, I've been able to melt it and put it in molds right away without relying on a thermometer, so don't over stress it too much. If you're new to the idea of tempering though, I recommend checking out this amazing simple guide on tempering from Orson Gygi.
A couple links in this post are affiliate links, which means I earn a small commission at no extra cost to you! As always, product opinions are 100% my own.