Make a Chocolate Bar
Chocolate lovers may savor the taste of a good chocolate bar, but if you have ever had a low quality one, it may have been tasteless or had an unappealing texture. Skip the store bought versions the next time you have a chocolate craving and try making your own, exactly as you like it. You don't have to be a chocolatier to make a chocolate bar at home for a decadent indulgence. Keep it to enjoy yourself, or make extras to serve at parties or give to friends and family as gifts.
- Chocolate bar from candy-making chocolate
- 5 oz. (142 g) per bar of milk, dark or white candy making chocolate
- Candy bar fillings
- Chocolate bar from chocolate chips
- Chocolate chips
Making a chocolate bar from candy-making chocolate
- Purchase high-quality, candy-making chocolate which has been tempered so it will set up to a smooth, solid finish. Look for this type of chocolate, which is usually available in blocks, larger chips or bars, at gourmet foods or specialty stores.
- Prepare the mold and chocolate. Spray inside the mold lightly with cooking spray. Blot the mold gently with a towel or paper towel to remove excess moisture. Make sure your mold is dry and on a level surface. Cut or break the chocolate into uniform chunks so that it will melt evenly.
- Melt about 5 oz. (142 g) of chocolate for each bar that you want to make. Place the chocolate in a double boiler on low heat, or melt in a bowl the microwave in 20 second intervals, stirring in between. Stir almost constantly once the chocolate begins to melt. Remove from heat when chocolate is almost fully melted. Continue to stir until completely smooth.
- Place nuts, dried fruits, crushed mints, shredded coconut, or candies, if desired, inside the mold. Leave enough room to pour in the melted chocolate.
- Pour the melted chocolate into the mold and fill to the top. If you pour too much, scrape a knife evenly across the surface to remove excess chocolate. Tap the mold carefully on the working surface a few times to release any air bubbles that will blemish the surface of the bar.
- Let the bar set up. Place the filled mold in the refrigerator for about 15 minutes or until solid. You can put it in the freezer for about 5 minutes to solidify it faster.
- Remove the chocolate bar from the mold. Flip the mold over and gently press; the chocolate bar should immediately release and seem very firm. Do not force the bar out of the mold, or it may crack. Put it back in the refrigerator or freezer for a few more minutes until set, if needed. Do not touch the bar excessively or you will leave fingerprints on the chocolate.
- Wrap the homemade chocolate bar, if desired.
- Cut out a piece of waxed paper double the size of the bar. Fold over the bar, with the waxier side touching the chocolate.
- Tear a sheet of plastic wrap that is twice the size of the bar. Wrap around the chocolate gently to cover the entire bar.
- Decorate by cutting a piece of craft paper, or another sturdy type of paper, into a sheet that is approximately 3/4 the size of the bar. Fold it over the bar, center it and tape the underside to secure.
- Personalize the chocolate candy bar for special occasions.
- Print out customized labels on your computer if you would like to add a specific name or theme.
- Store the chocolate candy bar in a resealable baggie or in an airtight container until ready to serve or present. Keep in a cool, dark place. Consume within a few weeks, or freeze for up to 6 months.
Making a chocolate bar from chocolate chips
- Cut the wax paper to fit the bottom of the rectangular bowl.
- Fill the ceramic mug 1/4 of the way with chocolate chips.
- Microwave the cup in 7 second intervals 8 times. Stir in between.
- Mash the chocolate with a fork until smooth.
- Check that the texture is smooth now. Your chocolate's texture should look like the texture of the chocolate in the picture.
- Using the spoon, pour and scrape the chocolate onto the wax paper. Flatten to look like a bar.
- Place the container and chocolate in the freezer for 3 hours. This will allow the bar to set.
- Remove from the freezer when fully set. It can now be eaten or kept as required.
- Finished. Wrap in foil, then paper, if giving as a gift.
- Place a cookie sheet under chocolate bar molds if you are using more than 1 mold, since this will make transferring them to the refrigerator or freezer easier.
- Re-melt chocolate and pour again if you accidentally break a bar or do not like your results.
- In Method 2, you can use different chocolate chip flavors besides milk chocolate; you can even mix flavors and make a Dark Chocolate Butterscotch Bar.
- Add sprinkles, marshmallows, or nuts to the mix, for different textures and flavors.
- Never put metal in the microwave.
- In Method 2, the cup will be hot. Use with caution.
Things You'll Need
- Method 1
- Double boiler or bowl
- Baggie or airtight container
- Chocolate candy bar mold
- Waxed paper
- Plastic wrap
- Craft paper, or another sturdy type of paper
- Printable computer labels
- Method 2
- Wax paper
- A metal spoon
- A metal fork
- A ceramic mug
- A small, plastic, rectangular bowl
- Make Agave Chocolate
Sources and Citations