Handcrafted Gourmet Chocolate Bars
Handcrafted Gourmet Chocolate Bars
Ingredients
For the Chocolate Base
- 8 ounces dark chocolate, high quality, chopped
- 8 ounces milk chocolate, high quality, chopped
- 8 ounces white chocolate, high quality, chopped
For the Almond Chocolate Bar
- 1/2 cup roasted almonds, whole
- 1/4 cup dark chocolate pearls
- 1/8 cup white chocolate pearls
For the Hazelnut Chocolate Bar
- 1/2 cup blanched hazelnuts, whole
For the Pecan and Coconut Chocolate Bar
- 1/2 cup pecan halves
- 1/4 cup coconut flakes, unsweetened
- 1/8 cup dark chocolate pearls
Instructions
- 1
Prepare your chocolate molds. Ensure they are completely clean and dry. For rectangular bars, have at least three molds ready, one for each chocolate type. You may also prepare smaller molds for decorative pieces if desired.
⏱️ 5 min
- 2
Melt the dark chocolate. Use a double boiler method or microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Be careful not to overheat the chocolate.
⏱️ 10 min
- 3
Pour a base layer of melted dark chocolate into one of the rectangular molds, filling it about halfway. Gently tap the mold on the counter to release any air bubbles and ensure an even surface.
⏱️ 2 min
- 4
While the dark chocolate is still liquid, generously arrange the whole roasted almonds across the surface. Intersperse with dark chocolate pearls and a few white chocolate pearls for visual contrast and added texture.
⏱️ 3 min
- 5
Melt the milk chocolate using the same method as the dark chocolate (Step 2).
⏱️ 10 min
- 6
Pour a base layer of melted milk chocolate into a second rectangular mold, filling it about halfway. Tap the mold gently to remove air bubbles.
⏱️ 2 min
- 7
Cover the surface of the liquid milk chocolate with a dense layer of whole blanched hazelnuts, ensuring good coverage.
⏱️ 3 min
- 8
Melt the white chocolate using the same method as the previous chocolates (Step 2).
⏱️ 10 min
- 9
Pour a base layer of melted white chocolate into the third rectangular mold, filling it about halfway. Tap the mold gently to remove air bubbles.
⏱️ 2 min
- 10
Scatter the whole pecan halves, white coconut flakes, and dark chocolate pearls evenly across the surface of the liquid white chocolate.
⏱️ 3 min
- 11
Carefully transfer all filled molds to a refrigerator or a cool, dry place. Allow the chocolate bars to set completely and harden, which typically takes 1 to 2 hours.
⏱️ 120 min
- 12
Once fully set, gently unmold the chocolate bars. If using two-part molds, carefully remove the top clear portion first, then release the solid bar. Handle the bars by the edges to avoid fingerprints.
⏱️ 5 min
- 13
For best presentation and freshness, individually package each handcrafted chocolate bar. Seal them in clear plastic sleeves and then place them into elegant boxes, if desired, to showcase your artisan creations.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Handcrafted Gourmet Chocolate Bars
Ingredients
For the Chocolate Base
- 8 ounces dark chocolate, high quality, chopped
- 8 ounces milk chocolate, high quality, chopped
- 8 ounces white chocolate, high quality, chopped
For the Almond Chocolate Bar
- 1/2 cup roasted almonds, whole
- 1/4 cup dark chocolate pearls
- 1/8 cup white chocolate pearls
For the Hazelnut Chocolate Bar
- 1/2 cup blanched hazelnuts, whole
For the Pecan and Coconut Chocolate Bar
- 1/2 cup pecan halves
- 1/4 cup coconut flakes, unsweetened
- 1/8 cup dark chocolate pearls
Instructions
- 1
Prepare your chocolate molds. Ensure they are completely clean and dry. For rectangular bars, have at least three molds ready, one for each chocolate type. You may also prepare smaller molds for decorative pieces if desired.
⏱️ 5 min - 2
Melt the dark chocolate. Use a double boiler method or microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Be careful not to overheat the chocolate.
⏱️ 10 min - 3
Pour a base layer of melted dark chocolate into one of the rectangular molds, filling it about halfway. Gently tap the mold on the counter to release any air bubbles and ensure an even surface.
⏱️ 2 min - 4
While the dark chocolate is still liquid, generously arrange the whole roasted almonds across the surface. Intersperse with dark chocolate pearls and a few white chocolate pearls for visual contrast and added texture.
⏱️ 3 min - 5
Melt the milk chocolate using the same method as the dark chocolate (Step 2).
⏱️ 10 min - 6
Pour a base layer of melted milk chocolate into a second rectangular mold, filling it about halfway. Tap the mold gently to remove air bubbles.
⏱️ 2 min - 7
Cover the surface of the liquid milk chocolate with a dense layer of whole blanched hazelnuts, ensuring good coverage.
⏱️ 3 min - 8
Melt the white chocolate using the same method as the previous chocolates (Step 2).
⏱️ 10 min - 9
Pour a base layer of melted white chocolate into the third rectangular mold, filling it about halfway. Tap the mold gently to remove air bubbles.
⏱️ 2 min - 10
Scatter the whole pecan halves, white coconut flakes, and dark chocolate pearls evenly across the surface of the liquid white chocolate.
⏱️ 3 min - 11
Carefully transfer all filled molds to a refrigerator or a cool, dry place. Allow the chocolate bars to set completely and harden, which typically takes 1 to 2 hours.
⏱️ 120 min - 12
Once fully set, gently unmold the chocolate bars. If using two-part molds, carefully remove the top clear portion first, then release the solid bar. Handle the bars by the edges to avoid fingerprints.
⏱️ 5 min - 13
For best presentation and freshness, individually package each handcrafted chocolate bar. Seal them in clear plastic sleeves and then place them into elegant boxes, if desired, to showcase your artisan creations.
⏱️ 5 min