Making Chocolate Bars I have decided is one of the best job in the world, you can add whatever flavours you want and whatever toppings you like, so in a way its like an experiment its so fun to find different combinations but I have decided to blog about some chocolate bars that I have made and perhaps you will find your love of making them too.
There are a few stages in making the perfect Bar of Chocolate.
I have chocolate bar moulds which I recommend, you can buy silicone chocolate moulds but you could also use containers you have a home such as empty plastic containers or even takeaway containers as theses are flexible, don’t forget to wash them out well before you use them.
Cleaning your moulds
You need to clean your moulds with cotton wool pads this also brings a lot of extra shine to your chocolate, and makes sure there is no water on your mould this will ruin your chocolate bars.
This is a very important stage in getting the shine and snap of a chocolate bar. Tempering chocolate is when you melt the chocolate to a certain temperature, let it cool, then bring it back up to a rather precise temperature.
Chocolate into moulds and toppings
When your mould is clean and dry you can pour in your tempered chocolate into your moulds, the trick at this stage is to keep the moulds as clean as you can this helps you when you come to the removal of the chocolate out of the moulds, once there is enough chocolate in your moulds you now need to bang out all the air bubbles once you have done this you can now add the topping of your choice.
Removal of the chocolate bars out of the moulds.
This should be the easiest part, if you moulds are clean and your chocolate tempered correctly you will be able to slightly push your chocolate bars out of the moulds this is because if the chocolate was tempered correctly the chocolate when cold slightly shrinks in size making removal out of the moulds so easy.
The finished chocolate bars
I hope you enjoyed making your chocalote bars as much as I enjoy making mine.