I've never really celebrated Valentine's Day much (except in that mandatory school way), but chocolate...I *love* chocolate.
So today, I'm going to share a recipe with you. I'm going to show you how to make your own chocolate bars that taste much better and fresher than anything you can find in the store and you can put in whatever ingredients you want.
I use a ratio of about 2 parts chocolate to 1 part extra ingredients. I like nuts, so I add a lot. You can adjust up or down according to taste.
For the chocolate, find the best chocolate wafers you can. I recommend buying organic, fair trade, dark chocolate wafers with 70% or greater cocoa. (No, this recipe won't save you money over buying fancy chocolate bars, it just tastes amazing.)
For the extra ingredients I recommend a mix of nuts (almonds, pecans, etc.) & fruit (dried cherries, bananas, coconut, etc.), about twice as much nuts as fruit. If you're nut allergic, consider adding a pinch of spice, like cinnamon or cayenne for accent and a small amount of fruit.
Toast the Nuts
If you're using nuts, you'll want to lightly toast them first because it makes them taste SO much better. Spread the nuts in a nice even layer on a baking sheet and cook for 10 minutes at 350 F. (If you're using coconut flakes you'll want to toast those about 5 minutes.)
So today, I'm going to share a recipe with you. I'm going to show you how to make your own chocolate bars that taste much better and fresher than anything you can find in the store and you can put in whatever ingredients you want.
I use a ratio of about 2 parts chocolate to 1 part extra ingredients. I like nuts, so I add a lot. You can adjust up or down according to taste.
For the chocolate, find the best chocolate wafers you can. I recommend buying organic, fair trade, dark chocolate wafers with 70% or greater cocoa. (No, this recipe won't save you money over buying fancy chocolate bars, it just tastes amazing.)
For the extra ingredients I recommend a mix of nuts (almonds, pecans, etc.) & fruit (dried cherries, bananas, coconut, etc.), about twice as much nuts as fruit. If you're nut allergic, consider adding a pinch of spice, like cinnamon or cayenne for accent and a small amount of fruit.
Toast the Nuts
If you're using nuts, you'll want to lightly toast them first because it makes them taste SO much better. Spread the nuts in a nice even layer on a baking sheet and cook for 10 minutes at 350 F. (If you're using coconut flakes you'll want to toast those about 5 minutes.)
I baked my almonds on a piece of parchment paper. It makes it easy to move the nuts and I reuse the paper to line the pan and later to separate the chocolate in storage.
Melting Chocolate
There are two ways to melt the chocolate using a microwave or a double-boiler.
The Microwave Method
Put the chocolate wafers in a glass bowl and put them in the microwave. If you're lucky enough to have a microwave with a melt setting, it probably has a chocolate option and you can enter the oz. If not, try a low power setting (10-30%) and cook for a minute at a time. Check and stir until melted.
I don't recommend using this method for more than 12 oz. It takes way too long and there's a risk of overheating the chocolate. If you're melting more than 6 oz., start with 6 oz. and get it melted first, then add 3 oz. melt, then add another 3 oz.
Melting Chocolate
There are two ways to melt the chocolate using a microwave or a double-boiler.
The Microwave Method
Put the chocolate wafers in a glass bowl and put them in the microwave. If you're lucky enough to have a microwave with a melt setting, it probably has a chocolate option and you can enter the oz. If not, try a low power setting (10-30%) and cook for a minute at a time. Check and stir until melted.
I don't recommend using this method for more than 12 oz. It takes way too long and there's a risk of overheating the chocolate. If you're melting more than 6 oz., start with 6 oz. and get it melted first, then add 3 oz. melt, then add another 3 oz.
The Double-Boiler Method
If you have a double-boiler, use it! If you don't have one, you can make one easily. You just need a pot and bowl that fits into it. Fill the pot with several inches of water and heat the water. The boiling steamy water will melt the chocolate on top in the bowl. Again, stir as needed to mix the chocolate.
If you have a double-boiler, use it! If you don't have one, you can make one easily. You just need a pot and bowl that fits into it. Fill the pot with several inches of water and heat the water. The boiling steamy water will melt the chocolate on top in the bowl. Again, stir as needed to mix the chocolate.
Water is the Enemy of Chocolate
Apparently water makes chocolate "seize". I'm not sure about chocolate seizures, but water does ruin the consistency - so make sure your containers are dry and that your double-boiler does not allow water in your chocolate.
To make simple chocolate bark you can spread parchment paper in a pan, then pour in the melted chocolate. Spread the chocolate around to make an even layer. Here's my 9"x13" pan of chocolate waiting for the extra ingredients:
Then you just add your favourite extra ingredients and you're done.
I usually put it in the refrigerator overnight to cool before breaking it up into pieces.
Score & Serve
Unless you're using chocolate molds, you'll want to score the chocolate to make it easier to break into pieces. I use a butter knife for scoring, then gently press the knife into the chocolate to perforate it and begin the breaking process. The rest I do by hand, using the parchment to prevent it from melting too much on my hands.
Score & Serve
Unless you're using chocolate molds, you'll want to score the chocolate to make it easier to break into pieces. I use a butter knife for scoring, then gently press the knife into the chocolate to perforate it and begin the breaking process. The rest I do by hand, using the parchment to prevent it from melting too much on my hands.
I usually make candy like this in big batches, so I store most of it in the freezer and pull out a container at a time into the fridge to eat. There will always be some shards or chocolate and few nuts left over, which make great topping for ice cream or cheesecake!
Did you know that in Japan women usually give chocolate to men for Valentine's Day? Homemade chocolate is particularly treasured as it's made with love. Generally, store-bought chocolate is given to friends and social acquaintances. So consider making this chocolate and giving it to someone you love. :)
Cherry Almond Chocolate Bars
Ingredients:
Steps:
Best served at room temperature. Can be stored in the refrigerator or freezer.
Ingredients:
- 12 oz. dark chocolate wafers
- 2/3 cup almonds
- 1/3 cup dried cherries
- Coarse sea salt (optional)
Steps:
- Spread the nuts in an even layer on a baking sheet and cook for 10 minutes at 350 F.
- Gently melt the chocolate using a microwave or a double-boiler.
- Spread parchment paper in a 9"x13" pan, then pour in the melted chocolate.
- Add the fruit & nuts and stir to mix.
- Sprinkle the top with a pinch of coarse sea salt.
- Cover the pan and cool overnight in the refrigerator.
- Score the chocolate, then break into bite-size pieces.
Best served at room temperature. Can be stored in the refrigerator or freezer.
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