dark chocolate bars
Crafting your own dark chocolate bars offers an unparalleled experience in rich flavor and satisfying texture, achieved through precise temperature management and quality ingredients.
Ingredients
- 1.5 pounds (680g) high-quality dark chocolate (70-80% cacao)
- 1 tablespoon (15g) cocoa butter (optional)
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Prepare your workspace, ensuring all equipment is clean and dry.
- Melt two-thirds of the chopped dark chocolate in a double boiler to 113-120°F (45-49°C).
- Remove from heat and add the remaining chocolate to seed.
- Stir continuously until cooled to 88-91°F (31-33°C).
- Test the temper and add vanilla and salt.
- Pour into molds, tap to remove bubbles, then chill for 20-30 minutes.
- Unmold the bars and store properly.
Notes
Ensure all tools are dry, avoid moisture, and treat inclusions carefully. Store at 60-68°F (15-20°C) to maintain quality.