Chocolate bars

Chocolate bars

By
From
A la Mere de Famille
Makes
3 bars
Prep
15 mins
Photographer
Jean Cazals

Fruit and nut chocolate bars

Ingredients

Quantity Ingredient
30g hazelnuts
30g almonds
300g good-quality dark chocolate
20g raisins
20g see method for ingredients
10g pistachios

Equipment

Quantity Ingredient
chocolate bar moulds
sugar thermometer

Method

  1. Preheat the oven to 160°C. Place the hazelnuts and almonds on a baking tray and roast for 10 minutes. Allow to cool.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Divide it between chocolate bar moulds and scatter the fruit and nuts on top. Refrigerate for 20 minutes before unmoulding.

Candied orange peel chocolate bars

Ingredients

Quantity Ingredient
A splash grand marnier
300g good-quality dark chocolate
150g Candied orange peel

Equipment

Quantity Ingredient
chocolate bar moulds
sugar thermometer

Method

  1. Combine the candied peel with the Grand Marnier in a bowl and separate the pieces.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Divide the chocolate between chocolate bar moulds (100 g per bar) and scatter with the soaked peel. Refrigerate for 20 minutes before unmoulding.

Crunch chocolate bars

Ingredients

Quantity Ingredient
300g good-quality dark chocolate
100g perles croustillantes or puffed rice

Equipment

Quantity Ingredient
chocolate bar moulds
sugar thermometer

Method

  1. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Divide it between chocolate bar moulds and scatter with the chocolate pearls. Refrigerate for 20 minutes before unmoulding.

Almond chocolate bars

Ingredients

Quantity Ingredient
100g almonds
300g good-quality dark chocolate

Equipment

Quantity Ingredient
chocolate bar moulds
sugar thermometer

Method

  1. Preheat the oven to 160°C. Place the almonds on a baking tray and roast for 10 minutes. Allow to cool, then roughly chop.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Divide it between chocolate bar moulds and scatter with the almonds. Refrigerate for 20 minutes before unmoulding.

Storage:

  • These chocolate bars can be stored in an airtight container in a cool dry place for up to 1 month.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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