food

Homemade Chocolate Bars

Calling all chocolate lovers out there. Yes. It is possible to make your favourite chocolate bar at home and here is proof. From a Toffee Crisp to a Bounty Bar, these simple and easy recipes will change the way that you will eat chocolate. There is a bar for everyone to enjoy.

food

Homemade Chocolate Bars

Calling all chocolate lovers out there. Yes. It is possible to make your favourite chocolate bar at home and here is proof. From a Toffee Crisp to a Bounty Bar, these simple and easy recipes will change the way that you will eat chocolate. There is a bar for everyone to enjoy.

Ingredients

  • 150g desiccated coconut
  • 100g condensed milk
  • 200g milk chocolate, melted

Steps

  1. Mix together the desiccated coconut and condensed milk. The mixture will be easier to shape after resting for a few minutes while the coconut rehydrates slightly. Divide into 10 equal balls then shape into a flat oval shape about 2 centimetres tall, just like a bounty bar. Leave the bars on a lined tray in the fridge for 1 hour.
  2. Dip the bars in the melted chocolate and use two forks to drain off any excess chocolate. Transfer to a lined tray and repeat with the rest. Once the chocolate has started to set, make three marks on the top by tapping the still soft chocolate with with the edge of a spoon or knife.
  3. Leave to rest until the chocolate has fully set, around 1 hour.

Ingredients

  • 200g caster sugar
  • 100g golden syrup
  • 2 tsp bicarbonate of soda
  • 200g milk chocolate, melted

Steps

  1. Line and butter a 20 x 20 centimetre tray. Put the sugar and syrup into a large saucepan over a low heat and stir until the sugar has dissolved, then let it heat to 150C. Make sure you use a saucepan large enough to hold the syrup when it expands with the bicarbonate of soda. Once the syrup reaches temperature, quickly take it off the heat and add the bicarbonate of soda. Stir gently with a whisk until the bubbles are evenly dispersed then pour the mixture into the prepared tray and leave to set for 2 hours.
  2. Turn the honeycomb out onto a chopping board. Use a serrated knife to carefully cut 2 centimetre wide strips from the honeycomb. Take your time sawing through the honeycomb as it’s prone to shattering and you will probably end up with a few broken pieces regardless.
  3. Once you’ve sliced the bar, line a tray with greaseproof paper and submerge each piece of honeycomb in the melted chocolate. Use two forks to lift it out and drain any excess chocolate. Transfer to the lined tray, repeat with the rest and leave to cool for around 1 hour until set.

Ingredients

  • 6 torte wafers
  • 50g butter, at room temperature
  • 100g icing sugar
  • 50g milk chocolate, melted and cooled + 200g for coating

Steps

  1. Put two of the torte wafers into a plastic bag and use a rolling pin to finely crush them. Put the butter into a mixing bowl and cream with the icing sugar. Add in 50 grams of cooled melted chocolate and mix well, then add in the crushed wafers and stir them through.
  2. Lay out one torte wafer with the large holes facing upwards and spread over a quarter of the filling. Top with a wafer and repeat until you have four layers of wafer.
  3. Turn the wafer stack over so that the small holes are facing upwards. Slice the wafer block into four equal bars. Working with one at a time, use a pastry or serrated knife to bevel the edges of the bar so that the top is narrower than the bottom. Cut down through the three top layers of wafer but leave the bottom one intact to create the lip around the edge of the Kit Kat. Repeat with the rest of the bars then use the remaining quarter of filling to smooth over the top and edges of the kit kat bars. Put them into the fridge until you’re ready to coat with chocolate.
  4. Melt the remaining 200 grams of chocolate and leave to cool slightly. Line a tray with greaseproof paper. Take one bar and submerge it in the melted chocolate. Use two forks to lift it out and drain any excess chocolate. Transfer to the lined tray, repeat with the rest and leave to cool for around 1 hour until set.

Ingredients

  • 12 dairy toffee/caramels (approx 100g)
  • 1 tbsp milk
  • 200g milk chocolate, melted

Steps

  1. Melt the caramels and milk in a small non-stick saucepan over a low heat (or bain marie, or in the microwave). Leave for 5 minutes or so, until it’s cool enough to handle and starting to firm up. Line and butter a large rimmed baking sheet. With well buttered hands (or silicone gloves if you have them), take a small piece of toffee and shape it into a long thin sausage. Lay it out on the greaseproof paper and make another one to lay alongside it. Use more toffee to create the ‘curly’ section that connects the two long strips. Smooth any joins over with your hands then repeat to make 2 more bars and leave to set for 1 hour.
  2. Melt the 200 grams of chocolate and leave to cool slightly. Line a tray with greaseproof paper and put a wire rack on top. Carefully transfer the toffee bars to the wire rack and spoon melted chocolate over them, then leave to cool for around 1 hour until set.

Ingredients

  • 80g Mars bars
  • 50g unsalted butter
  • 50g Rice Krispies
  • 6 dairy toffee/caramels (approx 50g)
  • 1 1/2 tsp milk
  • 200g milk chocolate, melted

Steps

  1. Melt the Mars bars and butter in a bowl set over just simmering water. Don’t let the bowl touch the water. When fully melted, the mixture should come together into a smooth, thick paste. Take the bowl off the heat and stir in the Rice Krispies. Divide into six equal bars and shape with buttered hands or silicone gloves if you have them.
  2. Leave to firm up while you melt the caramels and milk in a small non-stick saucepan or in the microwave. Stir the mixture together then spoon it on top of the bars, smoothing it on as you go.
  3. Line a tray with greaseproof paper. Take one bar and submerge it in the melted chocolate. Use two forks to lift it out and drain any excess chocolate. Transfer to the lined tray, repeat with the rest and leave to cool for around 1 hour until set.