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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
ounces chopped chocolate (white, milk, or dark)
up to 2 tablespoons of toppings (cocoa nibs, dried fruit, toasted nuts, etc.)
- 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.
- This recipe is a Community Pick!