This Homemade Chocolate Bar recipe is a fun, easy and creative DIY treat perfect for this holiday season. A shortcut recipe that you will simply love!!
Silicon Moulds in whatever shape and size you prefer
Instructions
Homemade Bounty Bars
Add about a tbsp of melted chocolate to your mould and spread it well so that it coats the entire surface.
Allow it to set at room temperature or alternatively in the refrigerator for not more than 3-4 mins.
Meanwhile, in a bowl combine together desiccated coconut, condensed milk and vanilla bean paste until it mixes well and clumps together. Pinch out a small portion and shape it into a rectangle so that it fits into your mould.
Add this coconut layer on top of the chocolate layer once it is set, then cover the entire mould with more melted chocolate. Smoothen the top out by tapping the mould gently, wipe off the excess from the sides and allow it to set completely either at room temperature or in the fridge for 5-7 mins.
Unmould the chocolate once set and you have your Homemade Bounty Bars ready.
Caramel Chocolate Bar
Follow the same procedure as mentioned above. Add a tbsp of melted chocolate and allow it to spread all around.
Once that layer is set, add the caramel sauce and top with more chocolate. Tap to smoothen it out, wipe out the excess and allow to set completely.
Unmould the chocolate once set.
You can either use store bought caramel sauce or make your own using the ingredients mentioned above. Click here to learn how to make caramel sauce at home.
Rasmalai Chocolate Bar
To the melted white chocolate add in the pistachios, almonds, cardamom powder and rasmalai essence. Mix everything well and add it to your moulds.
Tap the mould to smoothen the top, remove the excess chocolate from the sides and allow it to set at room temperature. Unmould once the chocolate is fully set.
White Chocolate sets faster than dark so no need to put it in the refrigerator.
Paan Masala Chocolate Bar
Into a blender jar add in the mint leaves and paan masala. Pulse it to get a coarse mixture. Take it out onto a bowl and in the desiccated coconut, mukhvas and paan masala essence. Combine everything.
Add this mixture to your white chocolate and mix.
Before adding it to your chocolate moulds, sprinkle some mukhvas and then add that way you will have some colour contrast of beautiful white and green when you unmould.
Allow this to set too completely at room temperature before unmoulding.
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