Smooth Creamy Chocolate Bar (Print Version)

A smooth and creamy treat with rich cocoa, ideal for snacking or gifting.

# Recipe Ingredients:

01 - 7 oz high-quality dark chocolate (70% cocoa or higher), chopped

02 - 3.5 tbsp unsalted butter

03 - 2 tbsp powdered sugar

04 - 1 tsp vanilla extract

05 - 1.4 oz chopped roasted nuts (almonds, hazelnuts)

06 - 1 oz dried fruit (cranberries, raisins)

07 - Pinch of sea salt

01 - Line a small loaf pan or chocolate mold with parchment paper or lightly grease it.

02 - In a heatproof bowl, combine dark chocolate and butter. Melt gently over simmering water using a double boiler, stirring until smooth.

03 - Remove from heat and stir in powdered sugar and vanilla extract until fully blended.

04 - Fold in chopped nuts, dried fruit, and a pinch of sea salt if using.

05 - Transfer the mixture into the prepared mold and smooth the top with a spatula.

06 - Gently tap the mold on the countertop to release any trapped air bubbles.

07 - Refrigerate for at least 40 minutes or until fully firm.

08 - Remove from mold, slice into 8 bars, and store airtight in a cool place.

01 -

It tastes like a luxury chocolate shop confection but takes barely an hour from start to finish.
You control every ingredient, which means no mystery additives or that waxy coating mass-produced bars have.
Homemade chocolate bars become instant currency in any household—people remember who makes the good stuff.

02 -

Water is chocolate's enemy—even tiny drops of moisture will make it seize into a grainy, unusable mess, so keep your double boiler setup dry and careful.
The chocolate should feel warm but never hot; if it gets too warm it can become dull and brittle instead of glossy and snappy.

03 -

Use a kitchen thermometer if you have one; chocolate likes to stay between 113–122°F during melting to maintain that perfect glossy finish.
If your chocolate does seize, don't panic—add a tiny bit of coconut oil or butter and stir gently, though it won't be quite as refined.