Homemade chocolate bars

Discover our homemade chocolate bars… Easy to make as a gift, or to spend a delicious moment baking with family and friends. Our ingredients – dark, milk and Ruby chocolate – and gourmet decorations are the perfect accompaniment to any festive occasion!

Ready? 

EQUIPMENT

Salad bowl

Saucepan

Cooking thermometer

Moulds in tablet form

INGREDIENTS

Dark chocolate bar :

Palets of 72% PUR CHOCOLAT dark chocolate couverture

LA PATELIERE candied orange peel strips

Cranberries LA PATELIERE

Shredded caramelized coconut LA PATELIERE

Ruby chocolate bar :

Ruby PUR CHOCOLAT chocolate couverture palets

Sugar hearts LA PATELIERE

Crushed pink pralines LA PATELIERE

LA PATELIERE meringue drops

Milk chocolate bar :

Palets of 33% PUR CHOCOLAT milk chocolate couverture

Golden pearls LA PATELIERE

Slivers of roasted hazelnuts LA PATELIERE

Unicorn and rainbow sugar decorations LA PATELIERE

Multicolored vermicelli in sugar LA PATELIERE

Multicolored sugar beads LA PATELIERE

Top tip

When it’s time to cool down, to speed things up, you can place your container in a larger bowl filled with a base of cold water.

Recipe

Let's get baking!

1. Preparing the dark chocolate bar .

We’re going to temper the chocolate. Melt the dark chocolate palets in a bain-marie at 45-50°C, using a food thermometer. Stir to bring down to 27°C. Then gently reheat to 31-32°C.

Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.

Quickly sprinkle your bars with gourmet decorations. For a dark chocolate bar, we recommend decorations such as strips of candied orange peel, caramelized shredded coconut and cranberries, for example.

2. Preparing the Ruby chocolate bar :

Let’s temper the chocolate. Melt the Ruby chocolate palets in a bain-marie at 45-50°C. Using a food thermometer, stir to bring down to 27°C. Then gently reheat to 29-32°C.

Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.

Sprinkle your tablets with gourmet decorations. For a Ruby chocolate bar, we recommend having fun with decorations such as sugar hearts, crushed pink pralines and meringue drops.

Chef’s note: Ruby chocolate is a variety of chocolate that has a tangy yet sweet and fruity taste with a different texture to dark, milk or white chocolate.

3. Preparing the milk chocolate bar :

We’re going to temper the chocolate. Melt the milk chocolate palets in a bain-marie at 40-45°C maximum, using a food thermometer, stir to bring down to 24-25°C. Then gently reheat to 29-30°C.

Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles.

Sprinkle your tablets with gourmet decorations. For a Ruby chocolate bar, we recommend having fun with decorations such as sugar hearts, crushed pink pralines and meringue drops.

Leave to set in the open air for at least 1 hour, then carefully remove from the mould.

To be enjoyed and offered without moderation.

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