How do i make a chocolate bar from scratch?

Question

I need a recipe

Answer 1

HERE ARE QUITE A FEW GOOD AND EASY RECIPES, JUST KEEP SCROLLING DOWN FOR THE DIFFERENT KINDS.

http://www.recipelink.com/mf/0/10628

Answer 2

Recipe or no recipe, it's not really that hard. You need a candy mold that is a bar shape. You need some good chocolate (not baking chocolate!) and a filling. Melt some chocolate. Paint the mold with some of the melted chocolate (don't skimp on it.) Put mold in freezer for at least 30 minutes to an hour. Take out. Add your filling slowly (and all in the center). Smooth it out. Add some more chocolate to cover the filling. Put back into freezer for awhile. Then take it out and tap the mold. Your bars should come out easily.

Answer 3

First you need to be able to temper chocolate. That is what makes the chocolate shiny and snap when you bite into it. Do you know how to do that?

If you haven't had practice you might want a tempering machine. To buy one costs between $150-$5000. Do you know how to do that. Otherwise sometimes you can rent them from culinary stores.

Then you will need the molds. The cheapest ones are around $3-$5. Once you have them get them nice and clean.

It is good to buy chocolate, right? What kind will you use? Single origin, organic, Hershey's (ha, ha), dark, milk? There are so many on the market now it is hard to choose El Rey is from South America & organic (nice flavor). Valrohna is a multi-sourced chocolate, but very good and known for their dark 65% & 70%. Callebaut is another European producer of multi-source chocolates that does nice work. Schaarfenburger is located on the west coast and one of the few American companies doing high quality chocolate. Green & Black - helping the rainforest, and using all organic chocolate and products.

You see it isn't quick to make a chocolate bar. Now, are you going to fill that chocolate bar? What with? Chocolate ganache (truffle filling? If so, what flavor?), Nuttella, peanut butter, or will it be solid.

Once all of that is decided, it is time to get to work. Get your tools set. You will need a ladle, an offset spatula, a cooling screen (used for cooling cakes) and a sheet pan for the cooling screen to fit into (catches the excess chocolate).

Melt and temper your chocolate, pour a small amount into the molds and then tap them on a flat surface to make sure there are no air bubbles. Let them sit for a minute. Dump as much of the chocolate back into the temperer as will go. This is the out side coating. If filling the chocolate bar, this process will need to be repeated once or twice more to get a bit more thickness to the outside walls. Clean the excess chocolate off the mold and place it upside-down on the screen. Let it sit until just set. Repeat process until solid bar is formed. Allow to set. Once set, chill slightly to aid with removal from mold.

To fill: pipe fillings into individual cavities leaving room at the top for the bottom of the candy bar. Tap lightly or shake to remove bubbles. Ladle chocolate over the top and smooth. Remove excess and let set. See notes above for removal from the mold.

That's how to make a chocolate bar.

I suggest that you either order a really good one, or make truffles. They are much easier and just as good. Otherwise, good luck to you!

Answer 4

Go to the store and buy a nice bar of Cadbury's dairy milk chocolate. Melt it and pour it into a mold. Let it cool and voila!

Seriously, don't bother. You are never going to make better tasting chocolate than genuine Cadbury's or some of that nice Swiss or Belgian chocolate.

Answer 5

I am not sure if you can, I suppose you could always like melt chocolate chips and put them in a sort of mold but thats the only way I know of