Smooth Creamy Chocolate Bar (Printable version)
Rich and creamy chocolate bars with nuts and dried fruit, chilled and ready to enjoy.
# What You'll Need:
→ Chocolate Base
01 - 7 oz high-quality dark chocolate (70% cocoa or higher), chopped
02 - 3.5 tbsp unsalted butter
03 - 2 tbsp powdered sugar
04 - 1 tsp vanilla extract
→ Optional Add-ins
05 - 1.4 oz chopped roasted nuts (e.g., almonds, hazelnuts)
06 - 1 oz dried fruit (e.g., cranberries, raisins)
07 - Pinch of sea salt
# Directions:
01 - Line a small loaf pan or chocolate mold with parchment paper or lightly grease it.
02 - Combine the chopped dark chocolate and butter in a heatproof bowl. Melt gently over simmering water using a double boiler, stirring until smooth.
03 - Remove from heat and stir in the powdered sugar and vanilla extract until fully combined.
04 - Fold in chopped nuts, dried fruit, and a pinch of sea salt if using.
05 - Pour the mixture into the prepared mold and smooth the top evenly with a spatula.
06 - Tap the mold gently on the counter to release any trapped air bubbles.
07 - Refrigerate for at least 40 minutes until the chocolate is fully set.
08 - Remove from the mold, cut into bars, and store in an airtight container in a cool place.
# Expert advice:
01 -
- You can make restaurant-quality chocolate bars in your own kitchen without any special equipment or skills.
- It's the perfect gift that looks impressive but takes barely any active work time.
- Once you master the basic technique, you can experiment endlessly with add-ins and flavor combinations.
02 -
- If your chocolate seizes or gets lumpy, it usually means it got too hot or water splashed into it—and once that happens, there's no saving that batch, so respect the gentle heat and keep water away from the bowl.
- The thickness of your bars depends on your mold, so if you like them thicker, use a smaller container, and if you prefer them thinner and snappier, spread the mixture wider.
03 -
- If you're making these for gifts, wrap each bar individually in parchment and then in kraft paper—it looks intentional and keeps them from picking up flavors from the fridge.
- The secret to bars that snap instead of bend is making sure they're completely set before you remove them from the mold, so resist the urge to rush the chilling time.