Setting up a little station makes the creations easier and more organized.
You will need:
1 lb. dark chocolate, tempered. I’m using Callebaut intense bittersweet callets
variety of raw nuts
flaked unsweetened coconut
roasted cacao nibs
freeze dried strawberries and raspberries
dried rose petals
bee pollen, optional
I get asked the question if chocolate chips can be used? My answer is preferably not. Because chocolate chips are made to hold their shape during baking. Melting chocolate chips will leave you with a thick melted blob. You must add coconut oil, oil or shortening to thin the chocolate chips down enough to dip or mold. The flavor just isn’t worth the effort in my opinion.
Don’t let chocolate scare you. Just be patient and always temper your chocolate before you dip or mold. Even with strawberries or pretzels. For a beautiful sheen and snap, temper the chocolate. If you just don’t want to mess with tempering, start by using a molding chocolate and then work your way up to a fabulous couverture.
Make sure the mold you are using is at the 68 degree room temperature for cooling. If the mold is too cold, it will harden too quickly. This can cause cracking and white bloom.
If the temperature is cool outside, I just open a door and try to cool my kitchen to a little less than 68 degrees.
I just happened to have a few polycarbonate chocolate molds, so I made some large bars as well.
DO NOT…I repeat…DO NOT place the molds in the refrigerator. The chocolate will harden too quickly and can cause cracking, white bloom or crumbly chocolate. I have watched a few Youtube videos on making chocolate bars and all the them place the chocolate in the refrigerator for 5 minutes to harden. Don’t do it. Be patient and let the cool room temperature harden the chocolate for you.
Now the chocolate has released itself from the mold. Gently tip the mold over and the chocolate will drop right out.
This was so much fun. I loved making the different flavor combinations. My favorite combo was strawberry, rose, pistachio and a hint of bee pollen.
Chocolate Bites and Bars
- 1 lb. dark chocolate, tempered
- variety of raw nuts or seeds
- flaked unsweetened coconut
- roasted cacao nibs
- freeze dried strawberries and raspberries
- dried rose petals
- dried lavender
- bee pollen
- molds or wax paper
- Place chocolate glass or metal bowl in an oven heated to 100 degrees F. Not one degree hotter. Cover with aluminum foil and let the chocolate melt overnight or several hours
- When ready to use the chocolate, place bowl over barely simmering water and bring the temperature to 113 degrees
- Remove the bowl from the water and add a small amount of shaved or chopped chocolate to the warm chocolate and stir the chocolate until the temperature has lowered to 84 degrees
- Place the bowl back over the hot water and bring the temperature up to 86 degrees and stir for about 5 minutes holding it at that temperature.
- Now you can pour the chocolate into the molds. I know this seems like such a hassle, but worth it in the end. Arrange with your favorite nuts, fruits, seeds, etc.
- Cooling the chocolate is equally as important. Chocolate cools and hardens best at an ambient room temperature of 68 degrees. Cool weather is better for making candy.
- Store in a cool place. Once the chocolate is tempered, relax and enjoy making your own variations and flavors. I can’t think of any further instructions to give you. If you have questions, just shoot me the question in the “contact me” drop down and I’ll respond as soon as I can.
Serving Size 6- 3 oz bars
Amount Per Serving
% Daily Value
Total Fat 25.3 g
Saturated Fat 16.5 g
Cholesterol 17 mg
Sodium 60 mg
Total Carbohydrates 46 g
Dietary Fiber 3.1 g
Sugars 39.1 g
Protein 6.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.