Tempering chocolate at exactly 88°F creates that perfect snap—one degree off and your bars turn chalky white.
Homemade Chocolate Bars
Dive into the delightful world of homemade chocolate bars, where sweetness meets simplicity! With just a handful of ingredients like rich cocoa powder, creamy coconut oil, and a touch of vanilla, you’ll whip up a treat that’s both indulgent and satisfying. Perfect for satisfying your chocolate cravings or impressing friends, these bars are a must-try!
Prep
15
min
Cook
120
min
Serves
8
people
Level
beginner
The Story
This dead-simple chocolate bar technique traces back to 1800s Swiss chocolatier Philippe Suchard, who discovered that tempering chocolate at home was bollocks—just melt, mix, and mold became the rebellious answer to fancy European confectionery guilds who guarded their secrets like nuclear codes, proving that sometimes the best innovations come from telling tradition to stuff it.
Regional Twist
In Vermont's Montpelier region, they fold maple syrup-candied walnuts and dried cranberries into the melted chocolate chips, creating bars that taste like autumn decided to have a proper sit-down with Switzerland.
📝 Ingredients
Shopping List
- 2 cups (473 ml) chocolate chips
- 1 cup (59 ml) dried fruit
- 1 cup (118 ml) nuts
Pantry Items
Amounts also listed in instructions below
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Melt the chocolate chips in a microwave-safe bowl or over a double boiler.
- 2
Stir in the vanilla extract and mix well.
- 3
If using, add nuts and dried fruit to the melted chocolate.
- 4
Pour the mixture into chocolate bar molds.
- 5
Refrigerate until set, about 1-2 hours.
- 6
Remove from molds and enjoy your homemade chocolate bars.
💡 Pro Tips
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation (Form V crystals) for glossy bars that snap cleanly.technique115°F→84°F→88°F
- ✓Add vanilla extract only after chocolate cools below 100°F because alcohol evaporates at 173°F and high heat destroys delicate vanilla compounds.timingBelow 100°F
- ✓Toast nuts at 350°F for 8-10 minutes before adding to remove 15-20% moisture content, preventing chocolate bloom and extending shelf life.ingredient350°F, 8-10 minutes
- ✓Tap molds firmly 10-15 times after pouring to release air bubbles, which create weak spots that cause cracking and dull surfaces.technique10-15 taps
- ✓Cool chocolate bars at room temperature for 20 minutes before refrigerating to prevent thermal shock that creates fat bloom and white streaking.timing20 minutes
Share this recipe
Prep
15
min
Cook
120
min
Serves
8
people
Level
beginner
Share this recipe
Tempering chocolate at exactly 88°F creates that perfect snap—one degree off and your bars turn chalky white.
Homemade Chocolate Bars
Dive into the delightful world of homemade chocolate bars, where sweetness meets simplicity! With just a handful of ingredients like rich cocoa powder, creamy coconut oil, and a touch of vanilla, you’ll whip up a treat that’s both indulgent and satisfying. Perfect for satisfying your chocolate cravings or impressing friends, these bars are a must-try!
The Story
This dead-simple chocolate bar technique traces back to 1800s Swiss chocolatier Philippe Suchard, who discovered that tempering chocolate at home was bollocks—just melt, mix, and mold became the rebellious answer to fancy European confectionery guilds who guarded their secrets like nuclear codes, proving that sometimes the best innovations come from telling tradition to stuff it.
Regional Twist
In Vermont's Montpelier region, they fold maple syrup-candied walnuts and dried cranberries into the melted chocolate chips, creating bars that taste like autumn decided to have a proper sit-down with Switzerland.
📝 Ingredients
Shopping List
- 2 cups (473 ml) chocolate chips
- 1 cup (59 ml) dried fruit
- 1 cup (118 ml) nuts
Pantry Items
Amounts also listed in instructions below
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Melt the chocolate chips in a microwave-safe bowl or over a double boiler.
- 2
Stir in the vanilla extract and mix well.
- 3
If using, add nuts and dried fruit to the melted chocolate.
- 4
Pour the mixture into chocolate bar molds.
- 5
Refrigerate until set, about 1-2 hours.
- 6
Remove from molds and enjoy your homemade chocolate bars.
💡 Pro Tips
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation (Form V crystals) for glossy bars that snap cleanly.technique115°F→84°F→88°F
- ✓Add vanilla extract only after chocolate cools below 100°F because alcohol evaporates at 173°F and high heat destroys delicate vanilla compounds.timingBelow 100°F
- ✓Toast nuts at 350°F for 8-10 minutes before adding to remove 15-20% moisture content, preventing chocolate bloom and extending shelf life.ingredient350°F, 8-10 minutes
- ✓Tap molds firmly 10-15 times after pouring to release air bubbles, which create weak spots that cause cracking and dull surfaces.technique10-15 taps
- ✓Cool chocolate bars at room temperature for 20 minutes before refrigerating to prevent thermal shock that creates fat bloom and white streaking.timing20 minutes