Artisan Chocolate Bars
Writer and Photographer Francine Coles
These handcrafted chocolate bars rival anything from a boutique chocolatier, yet they’re surprisingly approachable for home cooks. The technique is straightforward tempering, while the toppings offer endless customization — from candied bacon and mint cookies to freeze-dried berries. Consider them a sophisticated Valentine’s Day gesture that demonstrates genuine effort, or simply an elevated treat for your own dessert repertoire. The variations are limited only by imagination: toasted nuts, toffee shards, dried fruit, even crushed waffle cones for textural contrast.
Yield: 4 bars
Ingredients
- 3 strips thick-cut bacon
- 1/3 cup packed brown sugar, divided
- Flaky sea salt
- 1 pound quality chocolate (milk, dark or bittersweet), chopped
- 5 mint Oreo cookies, broken into small pieces
- 1/4 cup freeze-dried strawberries and blueberries
Directions
- Preheat oven to 350 degrees. Arrange bacon strips on a wire rack set over a rimmed baking sheet. Sprinkle with half the brown sugar and bake 15 minutes. Flip strips, sprinkle with remaining sugar, and bake an additional 15 minutes until deeply caramelized. Season with sea salt and cool completely before chopping into small pieces.
- Set a heatproof bowl over a pot of barely simmering water (double-boiler method). Melt chocolate, stirring occasionally, then remove from heat while keeping bowl positioned over pot to maintain temperature. Alternatively, microwave chocolate in 30-second intervals, stirring between each, until just melted.
- Arrange four chocolate bar molds on a sheet pan. Divide melted chocolate among molds, wiping any condensation from the bowl’s exterior before pouring, and smooth tops with an offset spatula.
- Garnish bars with candied bacon, cookie pieces, or freeze-dried fruit as desired. Rest at room temperature 15 minutes, then refrigerate until firm, about 20 minutes.
- Gently unmold bars and wrap individually in parchment or cellophane.