What could be more delightful than strawberries and cream fused together in a delectable chocolate bar? With strawberries and cream being a firm English favourite and all, I thought it was only fitting to mix the two together, and not only does it look pretty, but it tastes good too.
How do I make a Homemade chocolate Bar?
Equipment
Note: If you are a child making these, please ask an adult for help with the chocolate melting and cutting of ingredients.
1. Break the chocolate into small pieces and place it in the piping bag.
2. Add a few drops of the colour mill dye in different areas in the piping bag.
3. Tie the end of the piping bag with a rubber band and melt the chocolate in the microwave in 30-second bursts until it's melted. I did mine for around 1 minute 15 seconds.
4. Cut some dried strawberries on a plate.
5. Remove the melted chocolate from the microwave and squeeze the chocolate to the base of the bag. Remember to check the chocolate by rubbing the outside of the bag through your fingers to remove any hotspots or lumps.
6. Place the mould on the baking tray. (This gives it support when you have filled it with chocolate and you're on your way to the fridge). Snip the end of the piping bag and squeeze some of the chocolate into the mould in a left to right motion, then up the sides. Put the piping bag down and shake the mould from side to side to spread the chocolate in the mould.
Never use a spoon to spread the chocolate; otherwise, you will lose the swirl design.
7. Now add the dried strawberries being careful not to overfill the mould. This will ensure you get a crisp edge.
8. Place the mould and baking tray in the fridge for at least 10-15 minutes to allow the chocolate to set fully. Once set, remove from the fridge and carefully peel away the edges of the mould. If you stretch it out slightly, it should release the edges.
9. Wear protective gloves and peel the mould away from the chocolate bar. Remove the bar fully from the mould.
10. This is what the base side of the bar looks like.
11. Now it's set, place it on a board and get a cellophane bag to cover it.
12. The cellophane bag is self-sealing, and the 'pull bow' ties everything together. Please ensure your hands are cold when you place the bar in the bag to ensure the edges do not melt.
13. You can add the pull bow and tie it at the back. You could also add stickers or notes to the packaging too if you prefer.
And Ta-Dah! A lovely gift or sweet treat that you could sell to others.
What's the great thing about personalised homemade chocolate slab bars?
Where do I buy the chocolate moulds and cellophane bags from?
How do I make a Homemade chocolate Bar?
- To make a Strawberry Swirl Chocolate Bar, you will need the following:
- 100 Grams White Chocolate
- Dried Strawberries
- Colour Mill Dye - Raspberry
Equipment
- Chocolate Bar Mould
- Baking Tray
- Piping Bag
- Sharp Knife and Plate
- Cellophane Bag - 5 x 7 inches
- Pull Bows
- Chocolate Bar Mould is 21cm x 10.5cm.
- The chocolate bar is 6 blocks long x 4 blocks wide.
- The actual chocolate bar size will be 16cm x 8cm.
Note: If you are a child making these, please ask an adult for help with the chocolate melting and cutting of ingredients.
Method
1. Break the chocolate into small pieces and place it in the piping bag.
2. Add a few drops of the colour mill dye in different areas in the piping bag.
3. Tie the end of the piping bag with a rubber band and melt the chocolate in the microwave in 30-second bursts until it's melted. I did mine for around 1 minute 15 seconds.
4. Cut some dried strawberries on a plate.
5. Remove the melted chocolate from the microwave and squeeze the chocolate to the base of the bag. Remember to check the chocolate by rubbing the outside of the bag through your fingers to remove any hotspots or lumps.
6. Place the mould on the baking tray. (This gives it support when you have filled it with chocolate and you're on your way to the fridge). Snip the end of the piping bag and squeeze some of the chocolate into the mould in a left to right motion, then up the sides. Put the piping bag down and shake the mould from side to side to spread the chocolate in the mould.
Never use a spoon to spread the chocolate; otherwise, you will lose the swirl design.
7. Now add the dried strawberries being careful not to overfill the mould. This will ensure you get a crisp edge.
8. Place the mould and baking tray in the fridge for at least 10-15 minutes to allow the chocolate to set fully. Once set, remove from the fridge and carefully peel away the edges of the mould. If you stretch it out slightly, it should release the edges.
9. Wear protective gloves and peel the mould away from the chocolate bar. Remove the bar fully from the mould.
10. This is what the base side of the bar looks like.
11. Now it's set, place it on a board and get a cellophane bag to cover it.
12. The cellophane bag is self-sealing, and the 'pull bow' ties everything together. Please ensure your hands are cold when you place the bar in the bag to ensure the edges do not melt.
13. You can add the pull bow and tie it at the back. You could also add stickers or notes to the packaging too if you prefer.
And Ta-Dah! A lovely gift or sweet treat that you could sell to others.
What's the great thing about personalised homemade chocolate slab bars?
- They're not expensive.
- Extremely versatile.
- It can be personalised to suit anybody's sweet requirements.
- Whatever you like! Here are the tutorials for the other bars I made.
Where do I buy the chocolate moulds and cellophane bags from?
- If you would like to buy the moulds or bags that I used, see below. (Please note that the 'pull bows' were part of the Valentines Day Sweet Cone Bags decorations, hence not listed below.
