Ingredients
Method
Guide for Tempering Chocolate (you can skip tempering, but keep in mind that your chocolate will not have that characteristic snap of a chocolate bar, and it will be soft):
- In a double boiler fitted with a candy thermometer, melt ⅔ of your chocolate to the "Melt To" temp listed in the table below, stirring constantly.
- Add the reserved ⅓ of the unmelted chocolate to the melted mixture and stir, cooling the chocolate to the "Cool To" temp listed in the table below.
- Continue stirring over low heat, warming the chocolate to the "Working Temp" listed in the table below.
- Tempering Temperatures by Chocolate Type
- Chocolate
- Melt To
- Cool To
- Working Temp
- Dark
- 45–50°C / 113–122°F
- 27–28°C / 80–82°F
- 31–32°C / 88–90°F
- Milk
- 40–45°C / 104–113°F
- 26–27°C / 78–80°F
- 29–30°C / 84–86°F
- White
- 40–45°C / 104–113°F
- 25–26°C / 77–79°F
- 28–29°C / 82–84°F
- Ruby
- 40–45°C / 104–113°F
- 25–26°C / 77–79°F
- 28–29°C / 82–84°F
Ruby and White Chocolate Bar with Peppermint and Oreos
- Optional: temper your chocolate.
- Arrange your mold on a clean baking sheet for easy transport. Spoon the melted ruby chocolate into a piping bag or Ziplock. Repeat with white chocolate. Snip the corners of the bags to make a small hole.
- Pipe a line of ruby chocolate into the mold, repeat with white chocolate. Continue to fill the mold, making a stripe pattern. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
White Chocolate Bar with Candied Lemon and Coconut
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
Milk Chocolate Bar with Banana Chips, Peanut Butter and Peanuts
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Spoon some peanut butter into into a piping bag or Ziplock. Snip the corner of the bag to make a very small hole.
- Pipe the peanut butter into thin lines, and use a toothpick to drag through the bar, making a feathered pattern. Sprinkle your bar with toppings.
- Let set completely before removing from molds.
Dark Chocolate Bar with Waffle Cones, Strawberries and Sprinkles
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
Notes
These are the chocolate molds we use.
Download our free, printable labels HERE.
You can keep these stored wrapped tightly at room temperature for several months. If you don't temper the chocolate, we suggest storing in the refrigerator, as the chocolate will become soft and melty at room temperature.
If you don't have chocolate molds, you can also make these into chocolate bark. Spread the chocolate onto a parchment paper lined sheet pan to your desired size, add the toppings and let it set before breaking it up into smaller pieces. It still looks beautiful!