New Chocolate Bars to make
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New Chocolate Bars to make
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I love the super 90% chocolate, the family likes the 60%.  So, I use the pound bricks of chocolate of 20-40% and one or two bars of the 90-99% chocolate and melt them together.  I have
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New Chocolate Bars to make

posted at 11/8/2011 9:04 AM EST
Posts: 1
First: 11/8/2011
Last: 11/8/2011
I love the super 90% chocolate, the family likes the 60%.  So, I use the pound bricks of chocolate of 20-40% and one or two bars of the 90-99% chocolate and melt them together.  I have small chocolate trays, but you can use parchment paper-
With my dried fruits and nuts in hand- I chop and sliver pieces thin. 
Upon my paper I place a thin coating of chocolate, then sprinkle or drop the cut pieces of fruit and nuts- then a second layer of chocolate. 
Cool until it hardens. 
Break into chunks or cut into squares. 
The broken slivers can be added to a new batch or sampled.
The hardest is the first few times you think the layers are too thin- but the thinner the better...

Our favorites include- mango slivers with almond bites, pineapple and peanuts, and cranberries and hazelnuts.

Re: New Chocolate Bars to make

posted at 11/8/2011 10:29 AM EST
Posts: 888
First: 10/15/2010
Last: 3/2/2014
In Response to New Chocolate Bars to make:
I love the super 90% chocolate, the family likes the 60%.  So, I use the pound bricks of chocolate of 20-40% and one or two bars of the 90-99% chocolate and melt them together.  I have small chocolate trays, but you can use parchment paper- With my dried fruits and nuts in hand- I chop and sliver pieces thin.  Upon my paper I place a thin coating of chocolate, then sprinkle or drop the cut pieces of fruit and nuts- then a second layer of chocolate.  Cool until it hardens.  Break into chunks or cut into squares.  The broken slivers can be added to a new batch or sampled. The hardest is the first few times you think the layers are too thin- but the thinner the better... Our favorites include- mango slivers with almond bites, pineapple and peanuts, and cranberries and hazelnuts.
Posted by Laurie H

Laurie, this is sounding mighty good to me!  Thanks.

Re: New Chocolate Bars to make

posted at 11/8/2011 10:29 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to New Chocolate Bars to make:
I love the super 90% chocolate, the family likes the 60%.  So, I use the pound bricks of chocolate of 20-40% and one or two bars of the 90-99% chocolate and melt them together.  I have small chocolate trays, but you can use parchment paper- With my dried fruits and nuts in hand- I chop and sliver pieces thin.  Upon my paper I place a thin coating of chocolate, then sprinkle or drop the cut pieces of fruit and nuts- then a second layer of chocolate.  Cool until it hardens.  Break into chunks or cut into squares.  The broken slivers can be added to a new batch or sampled. The hardest is the first few times you think the layers are too thin- but the thinner the better... Our favorites include- mango slivers with almond bites, pineapple and peanuts, and cranberries and hazelnuts.
Posted by Laurie H


Where do you find the pound blocks of chocolate?
Thanks for some great ideas for bark combinations.  Love the cranberry and hazelnut idea.

Re: New Chocolate Bars to make

posted at 11/8/2011 10:35 AM EST
Posts: 7304
First: 6/23/2010
Last: 4/20/2014
Wow - great recipe to try soon.  I have bags and bags of different dried fruits in my cupboard - ready to go.
But, like nikki asked, where are pound blocks of chocolates?  Can I use plain old chocolate chips?

Thanks Laurie -- it's great to have you with us!!

Re: New Chocolate Bars to make

posted at 11/8/2011 12:34 PM EST
Posts: 959
First: 1/20/2010
Last: 4/13/2014
I don't know what pounds of chocolate either.

Re: New Chocolate Bars to make

posted at 11/8/2011 7:11 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Years ago my Aunt made candy and she bought it in 10# blocks and if I remember correctly it was Nestles Chocolate ????? I could be wrong I'm talking over 40 years ago.I know she had a lot of trouble with it because of the high fat content.It kept streaking and being the perfectionist that she was she wasn't settling for anything but perfect.She refered to it as triple milk chocolate,Have any of you ever heard of this?

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