Recipe courtesy of Bobby Deen
Episode: Hearty Favorites
Print
Total:
45 min
Active:
15 min
Yield:
3 bars
Level:
Easy

Ingredients

  • 2 3/4 ounces/80 g 100-percent dark chocolate
  • 2/3 ounce/20 g low-fat powdered milk

Directions

Special equipment: Chocolate bar molds

Melt the chocolate and milk until it reaches 113 degrees F/45 C, then remove from the heat. Temper the chocolate by stirring while letting it cool to 90 degrees F/32 C. Pour the chocolate into the molds, then slam the mold on the counter to get air bubbles out. Refrigerate until solid, 30 minutes. Unmold and serve.

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Step-by-step photos

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