• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Chocolate Bites and Bars

Chocolate Bites and Bars

April 6, 2017 Updated May 22, 2018 6 Comments

51 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Create your own chocolate bites and bars with healthy ingredients.  Candy bars can be health food.  Using a dark couverture chocolate along with organic nuts, freeze-dried berries, coconut, cacao nibs, bee pollen, rose petals, lavender, or a sprinkle of bee pollen.  They are so fun to create and are completely addicting.
I admit I am completely and wonderfully addicted to chocolate.  Deep dark chocolate.  I told my husband if he ever wanted to punish me, just take away my dark chocolate.  He can have my car, credit cards, and money, but NOT my chocolate!  I keep a stash hidden away in a cool dark place.  Now I’m stashing my own creations of chocolate bites and bars.

Skip to recipe

Confession time.   I ate a bag of Cadbury mini eggs in two days.  I couldn’t stop myself.  The bite of that wonderful candy shell over the creamy milk chocolate is so addicting. I decided that I needed to have an Easter treat in the house that would be completely satisfying yet on the healthier side without a lot of sugar.
I opened my pantry cupboards and starting pulling out bags of nuts, coconut, and roasted cacao nibs. Always cacao nibs.  I went into my food storage room and opened large cans of freeze-dried strawberries and raspberries.  Finally, I opened my tea cupboard and decided that I would love the addition of rose and lavender with a sprinkle of bee pollen.  I tempered some of my hidden dark chocolate and created these lovely little bites of heaven.  To keep the chocolate bites healthier, use chocolate that is at least 72% or higher.  I love 75 – 85% personally.  E. Guittard has some great dark chocolates and a few are vegan and delish!
A dear friend gave me this vintage candy mold several years ago.  I believe it was for molding maple sugar, but works great as a chocolate mold and was the perfect size for the perfect bite.
You will need to temper your chocolate.  This is the most important and technical challenge in this recipe. If you do not temper couverture chocolate, the chocolate will crumble, it will have a white bloom streak throughout and it will lose its snap and sheen.  I have been working with chocolate for over 30 years now and it still gets the best of me every now and then.  I have found a pretty foolproof way of melting and tempering chocolate at home.
Tempering chocolate 101
1.  Place the 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.
2.  When ready to use the chocolate, place bowl over barely simmering water and bring the temperature to 113 degrees.
3.  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.
4. 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.
5.  Now you can pour the chocolate into the molds.  I know this seems like such a hassle, but worth it in the end.
6.  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.

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
dried lavender
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.

With the clear mold I can tell when it is time to remove the chocolate bars.  As you can see the different color of the chocolate against the mold.  The dark brown areas show me that the chocolate isn’t ready to be released. Be patient.  Wait for it…wait for it….

Now the chocolate has released itself from the mold.  Gently tip the mold over and the chocolate will drop right out.

Forcing the chocolate out of the mold my tapping or shaking it out will cause a dull spot on the bar where it had not yet released itself.
I have a few air bubbles, which means I should have tapped the mold with the melted chocolate in it on the counter a few times to release the air bubbles.  Oh well, at least the chocolate is shiny and tempered very well.  It has a good snap to it.
If molds are not available, drop chocolate onto waxed paper by teaspoons and arrange toppings on top the the chocolate mounds.

 

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.

 

A perfect bite.

 

 

Chocolate Bites and Bars
5 from 1 vote
Print

Chocolate Bites and Bars

Create your own chocolate bites and bars with healthy ingredients. Candy bars can be health food. Using a dark couverture chocolate along with organic nuts, freeze-dried berries, coconut, cacao nibs, bee pollen, rose petals, lavender, or a sprinkle of bee pollen. They are so fun to create and are completely addicting.

Course Dessert
Cuisine American
Keyword chocolate bars
Prep Time 30 minutes
chill time 10 minutes
Calories 436 kcal

Ingredients

  • 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

Instructions

  1. Tempering chocolate 101
  2. 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 
  3. When ready to use the chocolate, place bowl over barely simmering water and bring the temperature to 113 degrees

  4. 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 

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Recipe Notes

Nutrition calculations are estimated.  Depending on the topping and the amount.  All nuts would have more calories and fat.  Freeze-dried fruit would be considerably less.

Nutrition Facts
Chocolate Bites and Bars
Amount Per Serving (6 - 3 oz bars)
Calories 436 Calories from Fat 228
% Daily Value*
Fat 25.3g39%
Saturated Fat 16.5g83%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 17mg6%
Sodium 60mg3%
Potassium 0mg0%
Carbohydrates 46g15%
Fiber 3.1g12%
Sugar 39.1g43%
Protein 6.6g13%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

SaveSaveSaveSave

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Dessert, Healthy, Vegan, Vegetarian Tagged With: chocolate bark, freeze dried fruit, healthy chocolate bars, healthy snacks

Previous Post: « Quinoa Stuffed Avocados
Next Post: Kale Bowl, Marinated Beets, Fruit, and Pansies »

Reader Interactions

Comments

  1. Valerie Bradshaw says

    April 19, 2017 at 4:09 am

    Actually this is the website for the US: https://www.alegio.com/

    Reply
    • Janet Barton says

      April 19, 2017 at 10:19 pm

      Fabulous site, Valerie. Thank you so much. Crystallized Ginger? Why didn't I remember that? I love that combo and would have been great with the fruit…next time. I would love to visit this store. Thank heavens for online ordering.

      Reply
    • Valerie Bradshaw says

      April 20, 2017 at 2:57 am

      I'm sure it would be incredible with the fruit. Next time indeed. I'd love to hear what you think if you do order from Alegio. I think it's high time I visited the store again. I ate my last chocolate from there when I was in labor with my now 1 year old. It's time to go back and get some more.

      Reply
  2. Valerie Bradshaw says

    April 19, 2017 at 4:08 am

    If you are ever in the Bay area, you need to check out Alegio's Chocolates in Palo Alto. They have the most incredible dark chocolate I've ever eaten. I just found they have a website and you can order it from here. It is to die for. My favorite has crystallized ginger in it. https://www.claudiocorallo.com/

    Reply
  3. Trang says

    April 10, 2017 at 4:20 pm

    Thank you. I have been waiting for this post from you for years :)) Love the way you combine chocolate and fruits, so colorful and so cute. I had a lot of chocolate molds but never have a chance to make one yet, but will soon. Thanks again for your all beautiful and useful posts.

    Reply
    • Janet Barton says

      April 19, 2017 at 10:23 pm

      You'll have to send me pics of your molds. Thank you for your kind comment.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies
  • Bunny butter cookies in a bowl with colored sprinkles Miffy Petit Beurre (Shortbread Cookies)
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream
  • Cabbage with veggies and cashews Raw Cashew Mango Cabbage Wraps

Latest on Instagram

simplysogood

It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy