Barres de chocolat et de noix de coco faites maison Photo de Tinsouf Tinsouf3 semaines plus tôt04 minutes de lecture

2. Assemble the chocolate.

Method in a saucepan: In a heatproof bowl, place the chocolate chips or fondant. Put the bread over a boiling water casserole, making sure the bottom of the bread does not contact the water. Once the chocolate is completely melted and smooth, crumble it.

A second option is to melt the chocolate in a microwave-safe bowl. Put the chocolate in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each interval, until melted.

Chocolat à soupe de deux cuillères d’huile de coco au chocolat fondu if vous préférez un enrobage de chocolat plus lisse et brillant.

3. Remove the candy cane rinds.

Put the lid on: With the use of a fork, dip each chilled chocolate bar into the melted chocolate, being sure to cover each one completely. Before replacing the enrobed bar on the parchment paper-lined baking sheet, let the chocolate excess drip off.

Repetition: For each cocoa bar, repeat the procedure. If the chocolate starts to harden, gently reheat it in a saucepan or microwave.

Put the baking sheet back in the refrigerator to let the chocolate set completely once all the bars have been wrapped. Typically, it takes around 15 to 20 minutes.

4. Serving and storing

Enjoy these chocolate bars cold for a refreshing snack or warm for a more chewy texture; either way, they’re delicious straight from the fridge.

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Refrigererez les barres dans un récipient hermétique jusqu’à deux semaines pour leur conservation. Un autre moyen de les conserver serait de les congeler