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.
chopped chocolate (white, milk, or dark)
up to 2 tablespoons of toppings (cocoa nibs, dried fruit, toasted nuts, etc.)
In This Recipe
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: https://food52.com/blog/3601-how-to-temper-chocolate )
Pour the chocolate into a loaf pan. Sprinkle the add ins on top, and let set until firm at room temperature.
The chocolate should shrink as it sets and easily pop out of the mold. Store at room temperature.
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, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell