Homemade Chocolate Bars

emily maxson

By Emily Maxson

20240207EFK_Book2_ChocolateBar-127

 

Nothing says Valentine’s Day like chocolate, and gifting healthier Homemade Chocolate Bars is the perfect way to let your loved ones know how special they are to you. This recipe is fun to make because you can customize them with the type of chocolate you like and any additions you desire. Nuts, seeds, dried and freeze-dries fruits, puffed quinoa, toasted coconut, salts and spices are all great options.

I like to make chocolate bars using real chocolate. Real chocolate is made of cocoa mass and cocoa butter while compound chocolate, which is sold as confectionery coating, almond bark, or melting wafers, is made of cocoa powder and vegetable oil. Real chocolate is superior in quality, but also requires the extra step of tempering. Tempering ensures the chocolate will harden properly and keeps it from developing bloom, which is a white/grayish coating, blotches or streaks. It is perfectly safe to eat bloomed chocolate, but it gives the bar an unappetizing appearance.

You can purchase pure chocolate in bars, blocks and callets, which are drops in the shape of small buttons or wafers. For this recipe, I use Callebaut dark semi-sweet callets for the dark chocolate bars, and Callebaut white chocolate callets or Ghirardelli white chocolate bars for the pink chocolate bars.

A few tips:

  • Chocolate chips will not work for this recipe because they have added stabilizers, making them hard to temper.
  • Make sure your molds and kitchen tools are completely dry and do not let any water get into the chocolate. Even a little water can make chocolate grainy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Chocolate Bars

  • Total Time: 40 minutes
  • Yield: 4 bars 1x

Ingredients

Scale

8 ounces dark chocolate, finely chopped or callets

8 ounces white chocolate, finely chopped or callets

Red natural food coloring

Desired add-ins

Instructions

Directions for dark chocolate bars:

  1. Fill a pot with an inch of water and bring to a light simmer.
  2. Place two-thirds of the dark chocolate in a glass or metal bowl and place over the simmering water, ensuring the bottom of the bowl is an inch or more above the water.
  3. Continually stir the chocolate with a spatula until it is completely melted except for a few solid pieces.
  4. Place the bowl on a dish towel to absorb the moisture that has accumulated on the bottom of the bowl.
  5. Add the remaining third of the dark chocolate and continually stir until completely melted and smooth.
  6. Place 2 clean and dry silicone bar molds on a cookie sheet.
  7. Using a spoon or small ladle, pour the chocolate into the molds.
  8. Use an offset spatula to smooth the top, removing excess chocolate.
  9. Add any toppings you like to the chocolate before it sets.
  10. Place the cookie sheet with the chocolate bars in the refrigerator for 15 – 20 minutes or until set.
  11. Gently peel the molds away from the chocolate bars.
  12. Slide a chocolate bar into a clear cellophane bag, folding and taping the excess in the back.
  13. Tie some twine or a ribbon around the bar and add a personalized note or tag if desired. 

Directions for pink chocolate bars:

  1. Fill a pot with an inch of water and bring to a light simmer.
  2. Place two-thirds of the white chocolate in a glass or metal bowl and place over the simmering water ensuring the bottom of the bowl is an inch or more above the water.
  3. Continually stir the chocolate with a spatula until it is completely melted except for a few solid pieces.
  4. Place the bowl on a dish towel to absorb the moisture that has accumulated on the bottom of the bowl.
  5. Add the remaining third of the white chocolate and continually stir until completely melted and smooth.
  6. Add a few drops of red natural food coloring and stir until well combined. Add additional drops to achieve the desired color.
  7. Follow steps 6 – 13 for dark chocolate bars.
  • Author: Emily Maxson
  • Prep Time: 30
  • Cook Time: 10
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

gluten free icon
Gluten-Free
grain free icon
Grain-Free
gluten free icon
Gluten-Free
grain free icon
Grain-Free

you might also like...

Grain Free Granola

Grain Free Granola

Honey Almond Brittle

Honey Almond Brittle

20240207EFK_Book2_ChocolateBar-127

Homemade Chocolate Bars

Dairy Free Chocolate Ice Cream

Dairy Free Chocolate Ice Cream

No-Bake Peanut Butter Crunch Bars

No-Bake Peanut Butter Crunch Bars

Grain Free Pumpkin Bread

Grain Free Pumpkin Bread

Almond Joy Granola Bars

Almond Joy Granola Bars

Gluten Free Crunch Cookies

Gluten Free Crunch Cookies

20240124EFK_Book2_GingerCookies-106-2

Grain-Free Ginger Cookies

20180502EmilysFreshK-941

Toasted Coconut Cookies

emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

Scroll to Top