A bar of dark chocolate
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 24 pieces
Complexity: easily
Quantity: 24 pieces
Nutritional value per serving:
Calories 120, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 11 G., fiber 2 G., cholesterol 0 mg, sodium 28 mg, sugar - G.
Calories 120, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 11 G., fiber 2 G., cholesterol 0 mg, sodium 28 mg, sugar - G.
You can make your own chocolate bar from simple dark chocolate, combining different fillings, flavors, and textures. Each time, you'll get your own unique, handcrafted chocolate bar that can be beautifully packaged and given as a gift or served as a treat. The simplest example is dark chocolate with roasted hazelnuts, vanilla, cinnamon, and puffed rice. Stir all the ingredients into the melted chocolate mixture and let it harden again. To prevent the mixture from sticking to the baking sheet, line it with parchment paper or a silicone mat. Experiment with flavors and feel like a pastry chef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. roasted hazelnuts, chopped
- 450 g dark chocolate
- 1 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup puffed brown rice (breakfast cereal)
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Recipes with similar ingredients: hazelnuts, dark chocolate, vanilla extract, cinnamon, dry breakfast, puffed rice
Cooking the dish according to the recipe:
- Line a large baking sheet with parchment paper or a silicone mat. Toast the hazelnuts in a dry frying pan until fragrant. Cool, then chop and set aside.
- Melt the chocolate in a double boiler, stirring gently with a wooden spoon, until smooth. Stir in the vanilla and cinnamon; add the puffed rice and mix gently. Pour the mixture onto a lined baking sheet and smooth it out evenly, forming a rectangle (it doesn't have to be perfect).
- Sprinkle with chopped hazelnuts and set aside for 1-2 hours (or 30-45 minutes in the refrigerator) until the chocolate has set. Break the bar into pieces and serve.
Note
Cooking options: For flavor, you can add vanilla, and instead of puffed rice and hazelnuts, sprinkle with 1/3 cup almond needles and 1/3 cup dried cherries and chopped dried apricots.
Advice: Place the tile pieces in decorative plastic bags and give them as gifts. The tiles can be stored in the freezer for up to 1 month.
Author of the recipe - Dana Angelo White is a nutritionist and food writer.
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