Giant Chocolate Bar

February  2, 2018
3 Ratings
Photo by Bobbi Lin
  • Makes one 9-inch chocolate bar
Author Notes

This simple dessert is made by pouring tempered chocolate into a loaf pan, and sprinkling on tasty add-ins. Any loaf pan will work, but I will say I have two faves: silicone pans, which will leave the chocolate especially shiny, or disposable paper pans, which are easy to pull off chocolate in even if your tempering isn’t stellar.

Featured In: Giant Chocolate Bar, Tiny Cream Pie, And 2 Other (Easy!) Desserts for 2Erin Jeanne McDowell

What You'll Need
  • 6-8 ounces chopped chocolate (white, milk, or dark)
  • up to 2 tablespoons of toppings (cocoa nibs, dried fruit, toasted nuts, etc.)
  1. Melt 4 ounces of the chocolate in a heat-safe bowl. Use the seeding method to add 2-4 more ounces of chocolate to the bowl gradually, stirring constantly, temper the chocolate. (For more on tempering: )
  2. Pour the chocolate into a loaf pan. Sprinkle the add ins on top, and let set until firm at room temperature.
  3. The chocolate should shrink as it sets and easily pop out of the mold. Store at room temperature.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

1 Review

FrugalCat February 9, 2018
coconut chips. walnuts, dried cranberries and sunflower seeds!