Wowza, these look fantastic! I made some bars a few years ago to give as gifts and lo and behold, not one of them made it out of my kitchen. I ate them all. Guess it was the only child in me…Might have to give your recipe a go and this time, I promise (fingers crossed) they will make it to friends.
In a comment above you recommend 55-70% cocoa content when tempering. I have on occasion used 100% chocolate from Pralus for example and it didn’t turn out. Got all streaked with white (cocoa butter?). Same thing has happened with other bars here and there. Do you know what causes the white streaks? The bars still taste fine, but are crumbly.
100% cacao isn’t considered chocolate – it’s usually called chocolate liquor, even through it contains not liquor. In France, they just call it pâte de cacao (cocoa bean paste). The composition of it is completely different than bittersweet chocolate, which contains additional cocoa butter and sugar. They’ll be crumbly because the chocolate is drier without the additional fat & sugar. It’s usually used in baking, not for eating (although I like it!)
(If you like the eat 100%, Michel Cluizel makes a lovely little bar, Noir Infiniti, that’s 99% and has a touch of sugar, and some other subtle flavors add it, although it’s hard to get outside of France.)
A little trick I learned in a chocolate class is that instead of tempering, you can add a tiny bit of vegetable oil to the chocolate before melting it (a teaspoon or so for 8 oz). It helps give the chocolate the characteristics of tempered chocolate without the actual process, though it doesn’t last as long as actual tempered chocolate.
Yes, sometimes you can add vegetable shortening or a some people work with a product called Paramount crystals (to name one) that helps stabilizes the fat so you don’t necessarily need to temper. There are also things called “summer coatings” or “coatings” which are similar to chocolate (and they contain chocolate, and some are colored and used for decoration), and are designed so you don’t need to temper them after you melt them down. The problem is that most of those things don’t taste very good, so I prefer not to use them. But they are interesting to know about.
I have tried Cluizel’s Noir Infini, but prefer Domori’s IL100% or IL100% Criollo. Pralus’ 100% is also sold for eating as is. I’ll stick to 70% when tempering for now, even though I have had trouble with some brands (Idilio for example).
Do you have a recipe (either in a book or a link somewhere) for making your own chocolate from scratch? I’ve experimented with various combinations using cacao butter, cacao paste, coconut oil, different types of sweetener, cocoa powder (dark, regular, “raw”)… I like them all, but always am up for something new.
I have been making chocolates in your manner for some years and have always found it hard to keep the chocolate at 91 degrees after bringing it to the prescribed temperature in the 80s: lots of rushing to use it at exactly the right temperature. I recently got a sous vide and used that: I poured the chocolate into Ziploc bags, popped them into a 91 degree bath, where they gradually came to temperature. Then, when I was ready, I cut a corner at the bottom of the bag and piped the chocolate. Perfect! Here is a post on my blog about this:
Lisa: I’ve worked (and played) a bit in a few chocolate factories, but have not made chocolate at home. You can buy cocoa nibs and grind them in a spice grinder but for more information, the site Chocolate Alchemy is a good source for people who want to venture into the world of making chocolate on a small scale, or at home.
Sissy: Thanks! I don’t have a favorite but do have a category of some of my favorites listed in the right sidebar under “David’s Favorite Posts” where I keep ’em.
Robert: That’s a great technique (provided you have a sous-vide machine) but it’s a spot-on idea. Some folks recommend keeping tempered chocolate on a hot water bottle to keep it the right temperature for dipping, although it doesn’t bring it up to the right temperature like our technique does. My only concern is about getting water in contact with the chocolate. You must have to clean the bag very (very!) thoroughly. I used to have a Revolation home chocolate tempering machine, which worked well, although they’re kind of pricey. (I’d met the inventor, and I was fortunate that he gave me one to try.)
It is closing on 1 am here in Japan but now I am craving dark chocolate with some dried fruit. Not my typical flavor profile, but I can taste it from your photos. Damn you!! Got all the stuff but not willing to do it before I go to bed. Compromise….bite of chocolate/bite of dried fruit. Works for me in the interim.
When I was a little girl, my uncle had a contract with a large chocolate & candy manufacturer and took me on an “all access” tour of the factory that included looking in on the chocolate tempering process and being handed fresh-off-the-line pieces of all sorts of amazing confections, most of which I took a tiny nibble of and tried to hold on to for later savoring. My mother did not appreciate the melty “prize” she found in my windbreaker that evening. I’ve been chasing the taste/smell memory with my own chocolate ever since… sans the whole chocolatey-pocket thing. Thanks something I can add to my collection!
Your chocolates look amazing David. The idea of making your own chocolate really is an appealing one. I am going to have to start working towards making this a reality.
I just started molding chocolate myself recently and I was amazed at how something so easy to accomplish could sollicite such a “WOW” from others. Your idea of adding nuts and dried fruit is a keeper!
Ai yai yai… 1.30am in Singapore and I’ve just seen this post. Wonder what chocolate I have in my wine fridge? Please put up a warning at the top of a similar post next time, something along the lines of “Beware, will cause intense cravings” ! ;-)
I’m still on dessert sabbatical & I’m not a chocolate lover but this looks amazing. Anyone have great ideas for wrapping these bars for gifting? I’m totally doing these to ship to recipients next holiday season & I want to give them a try before that.
David, I made batches as Christmas gifts using the silicon moulds that are now available so cheaply (our local Gifi and Kandy often have them). My ‘bars’ were individual, about 15mm x 30mm, and I used chopped nuts, glacé and dried fruit and peel, and a few flicks of edible gold leaf. They looked very elegant and I’ll definitely do them again.
Fix BarIf you are using tempered chocolate, do you need to put it in the fridge at all to set or can you just leave it at room temperature until it sets? Thank you!
Gorgeous bars. Perfect for after-holiday snacking! My sweet hub (not a big cook) sometimes make me chocolate bars for Valentine’s Day. They are chocolate, grated tangerine rind, dried cherries and almonds–nothing else: LOVEBARS!
David, the candied orange peel in one of your photos peaked my interest. Did you make it yourself? I usually cut the peel into strips before I process it. Sometimes it comes out rather soggy. Any advice?
I too live in a country where you often find 200g packages of cream cheese, butter, etc. I’m wondering if you care about adding the 27g to make 8 oz when making American recipes. Or do you convert and adapt all your recipes to match the container size of different basic ingredients you can buy in France?
Bobbie: When candying large pieces of citrus, you might want to give my glazed fruit recipe a try. I often do it with citron, but it would work with oranges.
Monica: You can put it in a cool place, preferably with a draft, for best results if you don’t have a refrigerator. The chocolate needs to be cooled relatively quickly, so keep that in mind when tempering.
Inspiring as always! Can’t wait to make these chocolate bars. David, sorry if this question has already been asked, but do you have some favorite brands of chocolate that you like to use for recipes like this?
Hi Debbie: I generally avoid telling people to use certain brands because chocolate is so variable, like wine or other things, that what one person might like, another might not. And folks have various budgets and things aren’t necessarily available globally (like some of the Spanish or American bean-to-bar chocolates, for example.) So I recommend finding a chocolate that you like, and try to buy it in bulk, as it’s more economical to use.
Welcome to the enchanting world of chocolate bars! Whether you're a devout chocophile or just indulge in a cocoa treat now and then, understanding the rich tapestry behind these beloved confections can enhance your appreciation and tasting experience. This ultimate guide delves into the different types of chocolate bars, their unique flavor profiles, and offers essential tasting tips to elevate your chocolate enjoyment to new heights.
The journey of chocolate bars began centuries ago, with its roots tracing back to ancient Mesoamerica where cocoa was once worth more than gold. Today, chocolate bars have permeated every culture around the globe, evolving into an array of forms and flavors that cater to diverse palates. From the creamy, comforting milk chocolate to the robust and intense dark chocolate, and the pure, sweet bliss of white chocolate, there's a chocolate bar out there for everyone. Not to mention, the rise of artisanal chocolate makers like Hill Country Chocolate, who are crafting bars that push the boundaries of traditional chocolate making.
But what exactly makes up a chocolate bar? At its core, it's a confectionery composed mainly of cocoa solids, cocoa butter, and sugar, with the potential addition of milk solids in milk chocolate. The percentage of cocoa in a bar can significantly influence its bitterness and flavor complexity, making the choice of chocolate bar an intensely personal experience.
Whether you're a casual snacker or a connoisseur, this guide promises to provide valuable insights into the diverse world of chocolate bars. Let's unwrap the secrets behind these delightful treats and discover how to fully savor their rich flavors.
The story of chocolate bars begins with the ancient civilizations of Central America, with the Maya and Aztec cultures using cocoa beans as a form of currency and for making a bitter drink. However, the transformation of these beans into what we recognize today as chocolate bars started in the 19th century in Europe. The pivotal moment was the invention of solid chocolate by Joseph Fry in 1847, which was achieved by adding cocoa butter back into the Dutch cocoa. By 1868, the first commercial chocolate bar was formed by Cadbury, and ever since, it has evolved into a beloved global phenomenon.
Chocolate bars have not only delighted taste buds across the globe but have also embedded themselves into various cultures. In many parts of the world, chocolate bars are a staple in celebrations, gift-giving, and moments of indulgence. In North America and Europe, chocolate bars are immensely popular as snacks and desserts. In Asia, newer markets are growing as confectionery giants introduce products tailored to local tastes. Moreover, chocolate bars carry different cultural significances—while they might be a casual treat in some places, in others they are considered luxury gifts.
Essentially, chocolate bars consist of cocoa solids, cocoa butter, and sugar, often combined with other ingredients such as milk, nuts, and fruit. Today, chocolate bars come in countless varieties, ranging from pure dark chocolate with high cocoa content to milk chocolate, white chocolate, and even artisanal varieties that incorporate an array of unique flavors and textures. Whether you're unwrapping a simple milk chocolate bar or savoring an artisanal piece infused with exotic ingredients, the world of chocolate bars is immensely rich and varied. Hill Country Chocolate, for instance, serves as a testament to the creativity and passion that chocolatiers put into each bar, offering unique flavors that tell a story or invoke a sense of place.
An artistic arrangement of various types of chocolate bars including milk, dark, white, and artisanal bars, each labeled with their cocoa percentage and main ingredients, displayed on a rustic wooden table with a focus on highlighting the differences in texture, color, and ingredient composition.