There are many molds available in bar shapes. Some are large rectangles with small segments that break apart; some are partially rounded rectangles; others are one piece. Whatever mold you choose, numerous different chocolate fillings can be used to create exciting and unusual candy bars.
Recipe information
Yield
2 7 by 3-inch bars or 4 3 1/2 by 2-inch bars
Ingredients
Preparation
Step 1
Melt and temper the chocolate (see pages 25–30), then stir the krokant into the chocolate and blend thoroughly. Pour the mixture into the cavities of the mold of your choice, then clean off the edges with a flexible-blade spatula. Tap the mold on a countertop a few times to eliminate air pockets.
Step 2
Place the mold on a flat surface in the freezer for 15 minutes. Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper. Hold the mold by opposite corners and gently twist it in opposite directions. The candy bars should drop out of the mold. If they don’t drop out easily, return the mold to the freezer for another 15 minutes and try again.
Step 3
In a tightly covered container, the molded chocolate bars will keep for 1 week at room temperature; if the container is wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer. The chocolate bars taste best at room temperature.
VARIATIONS
Step 4
Substitute nougatine (page 152) or praline (page 147) for the krokant.
Step 5
White Chocolate Pecan Bars: Substitute white chocolate for the bittersweet chocolate and 3 tablespoons toasted, roughly chopped pecans for the krokant.
Step 6
Chocolate Hazelnut Bars: Substitute milk or white chocolate for the bittersweet chocolate and 3 tablespoons toasted, skinned, finely ground toasted hazelnuts for the krokant.
Step 7
Chocolate Almond Bars: Substitute milk or white chocolate for the bittersweet chocolate and 3 tablespoons toasted, whole, unblanched almonds for the krokant.
