Making homemade chocolate bars for Christmas is a great way to make your gifts special and this easy tutorial of making personalized chocolate bars will have you making your own with just 1 ingredient in no time.
These can be made in advance and wrapped up really nicely to give as presents. Just add some ribbon, cellophane and a nice tag. They are ideal for a hostess gift or end of year teacher gifts.
Homemade Chocolate Bars
It is that time of the year when every sweet tooth is craving for some homemade chocolate bars.
Everyone loves homemade gifts, but sometimes the thought of making something from scratch can be a bit daunting right!! Also, making your own chocolate bars from scratch can be a bit time consuming and there are chances that you may not be able to achieve perfect bars due to lack of experience.
That's why I have a great idea for you. Why not turn those chocolate melts into personalized and edible chocolate bars - just perfect for gifting during the holiday season!
So this week I've decided to make a chocolate bar that is quick, easy and tastes delicious.
Why you must try this recipe?
It's actually quite simple to make homemade chocolate bars at home.
It's one of those rare moments when shortcuts work as well as the real thing, because here you are making something fun and personal!
- It is ridiculously easy to make.
- Shortcut Method - we are not making the chocolate from scratch, neither are we using couverture chocolate so no need to worry about tempering them.
- Eye-Catching: how gorgeous do they look!!
- Customizable Chocolate Bars for any occasion - totally easy to adapt to any theme of choice.
- Since it stays sturdy and sets well properly, it is super easy to package and transport them.
- Easily adapted to make into so many flavours.
- If you have kids, this is a great activity to do with them as chocolate is always a big hit with kids. It is so much fun for them.
You can also use your creativity to make personalized homemade chocolate bars for friends, teachers or anyone you like by adding their names or edible prints on the chocolate.
Things Needed:
As far as ingredients is concerned all you need is compound chocolate melts - dark, semi-sweet, milk or white. Any would work.
Apart from melted chocolate the other thing that you would need is some silicone molds.
Do not get intimidated by the above image, you do not need these many moulds.
You would definitely need the chocolate bar mold one that I have marked with a red arrow in the image to give the chocolate that peculiar shape. You can either use plain ones or designer chocolate moulds. Even if you do not prefer the ones I have shared just browse on Amazon there are so many options available.
Other than that rest is totally optional, you can get as little or as much as you like.
If you note in our Christmas theme Chocolate Bar I have used just 2 types of moulds - the tree and the animal.
These are fondant silicon moulds but works fine for chocolate too.
Everything is easily available on Amazon. Feel free to choose any of your favourites but having a floral silicon mold would give you so much creative ideas.
Step by Step tutorial
Step 1: Preparing the Chocolate Decorations
Start by melting the chocolate. You can use the double boiler method or melt in the microwave or even using the instant pot.
I have separate detailed posts on melting chocolate through different means; click the respective links for knowing the method.
Add a spoonful of melted chocolate in parchment paper cones (makes it easier to fill the nooks and corners of the silicon mould)
Depending upon your design, fill the moulds with chocolate (images 1-2).
Allow it to set at room temperature.
Once set, gently push the silicon mould from the base to release the designs. Set this aside.
Step 2 - Flavouring the Chocolate
This step is entirely optional you do not have to make flavours, you can skip it if you prefer.
Butterscotch Delight:
- Now in a saucepan combine together the sugar and water and bring to a rolling boil and then take it to a caramel stage without burning the sugar. (images 3-4)
- Once it reaches the caramel stage quickly add the almonds; give a stir and then pour it onto the aluminium foil. Spread it out using a spatula and allow it to cool completely. (image 5)
- Once cooled grind it to a fine powder and set aside. (image 6)
In place of making a praline you can also consider buying store bought butterscotch chips. In that case if you include the flavouring agent this would be a 2 ingredient recipe.
Step 3 - Preparing the Chocolate Mould
- Butterscotch Delight:
- To 80 gms of melted chocolate add butterscotch essence. As mentioned I am using good old dark chocolate you can use any variety. Mix well. Pour half of the melted chocolate to the silicon mould and spread across. (image 7)
- Generously sprinkle the prepared praline powder on top. (image 8)
- Add the remaining melted chocolate on top and spread across. (image 9)
- Tap the mould gently on to your work top to smoothen the top.
- And then allow it to set at room temperature. Now that's your simple homemade dark chocolate bars.
2. Cookies and Cream:
- Add a layer of melted chocolate on the mould and spread it across (image 10)
- Crush some oreo biscuits and add it in the centre followed by another layer of melted chocolate. (image 11-12)
- Spread it across and gently tap the mould on your worktop to smoothen the top.
- Allow to dry.
3. Christmas Celebration:
- Start by mixing the gold lustre dust with peppermint essence to form a flowy consistency. Then simply sprinkle it on the base of the mould. (image 13)
- As for the chocolate, I have coloured white chocolate in pink and blue.
- Add it on the mould and spread to create a marble look. (image 14)
- Sprinkle some christmas themed sprinkles in the centre followed by a layer of more pink and blue chocolate. (image 15)
- Spread to create a marble effect and then tap to smoothen it out. (image 16)
- Allow to set and de-mould.
- Since I used a designer mould to set the chocolate I will not be creating any more designs for this one.
Step 4 - Customizing the Chocolate Bars
- Depending upon the theme of choice or the designs you have in mind, use the chocolate decorations from step 1 to decorate the chocolate bar.
- If you find that the chocolate decorations are not sticking to the bars, then use some melted chocolate as a glue to stick them.
- Consider watching the video in the recipe card to understand how I have achieved this look.
How to Store these Chocolate Bars
Since these chocolate bars are stable at room temperature, stays good for a long time. Simply store them in an air tight container for up to a week.
Never store chocolates in the refrigerator as when you take it out then there will be some condensation formed on top and it would feel melty.
How to wrap homemade chocolate bars
I have an Instagram reel coming up to show this in action for you guys.
But packaging is super simple.
I simply used a parchment paper to wrap the chocolates and then wrapped it with a clear cellophane paper. Then simply tied a knot to finish the look. (image 20)
This is how I packed first batch of these festive homemade chocolate bars.
You can go super fancy here. Use any wrapping paper of choice to match the theme or the season if you prefer.
The other way to wrap it would be with a brown paper of 3.5×8 inch strips. Since it is a regular paper you can use stamps to write any small quotes or message if you prefer.
DIY Customizable Chocolate Bars
As I was saying; to flavour and customize the homemade chocolate bars is totally optional but customizable treat are always special.
If you would like to flavour it here are few ideas and inspirations for you
Apart from the three ways discussed in this post I have a separate post on Flavoured Chocolate Bars showing you guys how to make Rasmalai, Paan Masala, homemade Bounty Bars (aka chocolate coconut bars) and Caramel Chocolate Bars with sea salt.
Other ideas:
- Homemade Kit Kat Bars: Simply sandwich a vanilla flavoured wafer sticks in between two layers of melted chocolate.
- Dried Fruits: You can arrange dried fruits in a gorgeous pattern if you like and use the corresponding essence to flavour the chocolate. For example for orange punch you can add orange essence and cinnamon powder to melted chocolate and use oven dried orange slices to decorate the chocolate. In that case you can skip buying the silicon moulds too.
- Cookies and Cream: Today I have used just plain oreos in this recipe, you can use any flavoured oreos instead.
- Peanut butter granola bars chocolate: Melt peanut butter and chocolate together to fill the moulds and sprinkle some granola in the centre to make peanut butter granola chocolate bars. Or you can simply use the peanut butter cups to add on top. Or skip the granola and use graham crackers.
- Biscoff Chocolate Bars: Melt together biscoff spread and chocolate and spread on to the moulds with biscoff biscuit as an element of crunch, I mean delicious crunch in the centre.
- Chocolate Chips: The easiest add-ons. Other add-ons for giving that crunchy element could be puffed rice, goji berries, rice krispies etc, even mini marshmallows would work too. I love the crunchy texture of add-ons with smooth melt in mouth chocolate.
These were just some of the ideas but sky is the limit to creativity both in terms of flavouring the chocolate as well as creating designs on them. Basically just suit it to your needs then be it for Christmas, valentine's day or any occasion.
Let me know which one of these is your favorite candy bar?
Baker's Tips:
- Perfect Chocolate Decorations can be made only if you get the consistency of the chocolate right. So make sure you are melting the chocolate well.
- Always try to set the chocolate at room temperature. Sometimes it might take hours to set. If you cannot leave at room temperature to set then leave it at room temperature for 10 mins then place in your refrigerator until the chocolate is just set. Do not leave in there for long.
- Regular Compound Chocolate sets really well and does not need tempering. If you are using couverture chocolate make sure to temper it using a candy thermometer before proceeding with the recipe.
- If the chocolate decorations do not stick to your chocolate bars then use some melted chocolate as glue to stick.
- You can use dark, milk, semi-sweet or white chocolate to make this. I am sure kids would love the milk chocolate bars.
- Consider checking our Cake Pricing Guide 101 post to understand how to price these chocolates if you are planning to sell them as you need to keep in mind to add the extra cost needed to make all the decorations.
- White chocolate seizes while adding food colouring. One way to avoid this is by adding little coconut oil or vegetable oil along with the colour and it works just fine then.
Recipe FAQ's
You would definitely need the chocolate bar shaped silicon mould. You can however skip the ones used for chocolate decorations. Instead you can use dried fruits and nuts to create a designer look on chocolate and flavour your chocolate bars accordingly. Just make sure to use dried fruits and not fresh fruits.
Yes it will. Just make sure that you like to eat them on its own or else you won't enjoy the taste.
Yes definitely. That is a great idea infact. Buy any of your favourite chocolate bar be it Lindt or Cadbury's from the chocolate and decorate it as per your choice.
The only thing to note while following this homemade chocolate bars recipe is that you need to be very gentle while handling chocolate as it breaks easily. If that happens do not panic just patch up that place using more melted chocolate using the same colour.Allow to set and then demould on to a baking sheet or a wire rack.
Related Recipes:
- How to melt chocolate the right way
- How to melt chocolate in Instant Pot
- Flavoured Chocolate Bars
- How to Price the homemade chocolate bars
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Personalized Homemade Chocolate Bars
Ingredients
- 300-450 gms Chocolate Melts
- 80 gms White Chocolate
Butterscotch Delight
- 1/4 tsp Butterscotch Essence
- 10 gms Sugar
- 1/2 tsp Water
- 5 gms Almonds
Cookies and Cream
- 2 Oreo Cookies
Christmas Celebration
- 1 tbsp Christmas Sprinkles
Silicone Molds
Instructions
Step 1 - Chocolate Decorations
- Start by melting the chocolate. You can use the double boiler method or melt in the microwave or even using the instant pot.
- Add a spoonful of melted chocolate in parchment paper cones (makes it easier to fill the nooks and corners of the silicon mould). Depending upon your design, fill the moulds with chocolate. Allow it to set at room temperature.
- Once set, gently push the silicon mould from the base to release the designs. Set this aside.
Step 2 - Flavouring the Chocolate
- This step is entirely optional you do not have to make flavours, you can skip it if you prefer.
- Butterscotch Delight: Now in a saucepan combine together the sugar and water and bring to a rolling boil and then let it simmer until it turns golden amber in colour. Once it reaches the caramel stage quickly add the almonds; give a stir and then pour it onto the aluminium foil. Spread it out using a spatula and allow it to cool completely. Once cooled grind it to a fine powder and set aside.
Step 3 - Preparing the Chocolate Mould
- 1. Butterscotch Delight: To 80 gms of melted chocolate add butterscotch essence. Mix well. Pour half of the melted chocolate to the silicon mould and spread across. Generously sprinkle the prepared praline powder on top. Add the remaining melted chocolate on top and spread across.Tap the mould gently on to your work top to smoothen the top.And then allow it to set at room temperature.
- 2. Cookies and Cream: Add a layer of melted chocolate on the mould and spread it across. Crush some oreo biscuits and add it in the centre followed by another layer of melted chocolate.Spread it across and gently tap the mould on your worktop to smoothen the top.Allow to dry.
- 3. Christmas Celebration: Start by mixing the gold lustre dust with peppermint essence to form a flowy consistency. Then simply sprinkle it on the base of the mould.As for the chocolate, I have coloured white chocolate in pink and blue. Add it on the mould and spread to create a marble look.Sprinkle some christmas themed sprinkles in the centre followed by a layer of more pink and blue chocolate.Spread to create a marble effect and then tap to smoothen it out. Allow to set and de-mould.
Step 4 - Customizing the Chocolate Bars
- Depending upon the theme of choice or the designs you have in mind, use the chocolate decorations from step 1 to decorate the chocolate bar. If you find that the chocolate decorations are not sticking to the bars, then use some melted chocolate as a glue to stick them.
Video
Notes
- The amount of chocolate needed to make these homemade chocolate bars would vary depending upon the chocolate decorations that you are going to make.
- Perfect Chocolate Decorations can be made only if you get the consistency of the chocolate right. So make sure you are melting the chocolate well. Check out our How to Melt Chocolate the right way video to understand better.
- Always try to set the chocolate at room temperature. Sometimes it might take hours to set. If you cannot leave at room temperature to set then leave it at room temperature for 10 mins then place in your refrigerator until the chocolate is just set. Do not leave in there for long.
- Regular Compound Chocolate sets really well and does not need tempering. If you are using couverture chocolate make sure to temper it using a candy thermometer before proceeding with the recipe.
- If the chocolate decorations do not stick to your chocolate bars then use some melted chocolate as glue to stick.
- You can use dark, milk, semi-sweet or white chocolate to make this. I am sure kids would love the milk chocolate bars.
- Consider checking our Cake Pricing Guide 101 post to understand how to price these chocolates if you are planning to sell them as you need to keep in mind to add the extra cost needed to make all the decorations.
- White chocolate seizes while adding food colouring. One way to avoid this is by adding little coconut oil or vegetable oil along with the colour and it works just fine then.
Jenny Fullmer says
HELP!! I am having trouble getting the elk legs and horns out of the mould without breaking them. I have tried several times using your how to melt chocolate method. They seem to be so delicate that they always break.
sushma iyer says
Hi jenny.. yes thats tough.. I can understand your problem.. you can try three things.. first grease the silicon with cooking spray and then add chocolate, once sets try to unmould or second thing if it breaks do not worry you can then apply some melted chocolate like a glue (imagine sticking any two things in arts and crafts) and stick the two pieces or last choice would be to simply place them on the chocolate bar and cover it with coconut shreds. Hope this helps
Bhavna kapoor says
R choclate bar r very tempting yr way of describing the recipe step by step l liked it thanks for tips stay blessed and happy
sushma iyer says
Hi Bhavna.. Good to know that you are liking it.. thank you