Chocolate rocks, French chocolate mendiants, orangettes or truffles…it is always a delight to enjoy chocolates. It is even better when they are homemade. This time, Delices and Gourmandises will introduce you to chocolate bars.
Chocolate preparation requires subtlety and care. Your preparation will be successful if you have the right tools and the required skills. In order to prepare your own chocolate bar, you will need a polycarbonate pan, a pastry bag, and a cooking thermometer.
Proper tempering is the key to succeed in your chocolate bar preparation. It consists of putting the cocoa butter to different temperatures in order to get a shiny texture free of any white stain and easy to work with. You have to remember that it is an important step to preserve the estheticism of the chocolate. Also, a proper tempering will let your chocolate harden and set correctly to get a brittle and storable chocolate bar.
When you are done tempering your chocolate, pour it into the pastry bag then fill up your baking pan. In order to have a smooth bar and prevent bubbles from forming, gently tap the pan onto your kitchen counter. Also, if you want and depending on your preference, you can always add candied or dry fruits to the mixture…
It is also important to let the bar sit in a cool and fresh place until your chocolate crystallizes. It is better to keep and preserve the chocolate in dry place. Do not store the chocolate in fresh and humid place if you want to preserve the aromas. To unmold the chocolate, you just need to invert the cake pan.
You can always order chocolate bars at Delices and Gourmandises in case you do not have the mean or the time to prepare your own.2016-12-05