Giant Chocolate Bar

By Erin McDowell
February 2, 2018
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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 2
Erin McDowell

Makes: one 9-inch chocolate bar

  • 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.

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