You will need:
A large glass bowl
A chocolate bar mould
A temperature probe
1kg good-quality chocolate
Flavourings of choice e.g. dried fruit, nuts, flaky sea salt
- Line a baking tray with parchment paper. Heat 400g chocolate (chopped or buttons) in
a microwave set to medium for two minutes, then remove and stir. Repeat as necessary until all of the chocolate has melted.
- When you’ve reached the temperature of 56 ̊C for dark chocolate or 48 ̊C for milk or white, remove from the heat and stir in another 100g of chopped chocolate, adding gradually.
- Pay attention to the temperature, checking regularly. Ideally, you should have all of the chocolate melted by the time the temperature reaches 32 ̊C for dark chocolate, 30 ̊C for milk or 29 ̊C for white. You can add more to reach the desired temperature — just don’t let it drop lower than these temperatures as the chocolate will start to set.
- If needed, warm the chocolate gently in the microwave for 15 seconds to help maintain the ideal temperature.
- Immediately flood the baking tray (or use chocolate moulds if you have them) with the molten chocolate, taking care to cover every bit of the base. Give the mould a stiff knock on the countertop to release any bubbles. Top each bar with your (or your friends’) favourite toppings. This could be as simple as a sprinkle of flaky sea salt over dark chocolate, or a more elaborate mix of fruit and nuts.
- Allow to set, then package up nicely as a gift for family and friends, or enjoy the fruits of your labour yourself with a cup of coffee.