In this video I demo how to make beautifully textured chocolate bars – with the inclusions on the surface. Back when I first started working with chocolate, allowing the inclusions (textures) to show on the top of the bar was ‘unprofessional’ looking. However, now it’s on trend and I think the method yields stunning results. Bear in mind that anything exposed to the air, and not coated fully in chocolate, will go soft over time. This is particularly true of freeze dried fruits. You can use any combo of dried or freeze dried fruits, candied or plain nuts, cookies or wafers, cacao nibs, etc… you get the idea 🙂 I used my dark chocolate in this bar which I stone grind for a silky smooth finish. Click here to learn about Stone Grinding and here for a quick Blender chocolate.
Below you’ll find the recipe for the cinnamon wafers used in the video.
How to Make Textured Chocolate Bars
- 100 g almonds soaked 8 hours, rinsed and sieved
- 100 g buckwheat soaked 1 hour, strained and rinsed
- 1-2 tbsp water as needed to blend
- 10 g coconut flour
- 100 g coconut sugar powdered
- Pinch of sea salt
- 15 g golden flax soaked in 60g water for 1 hour
- 20 g ground golden flax
- 4 drops cinnamon bark essential oil or 1 tsp ceylon cinnamon powder
- Process all ingredients in the food processor until broken down.
- Allow to sit and firm for about 5 minutes.
- Using an offset spatula, spread the mix onto teflex sheets or greaseproof paper to ¼ inch thickness and score into bar shapes or as desired.
- Dehydrate at 115f or desired temp for 8 hours then flip off teflex onto mesh and dry another 8-10 hours or until crisp. If you want to keep the biscuits from bowing while they dry, lay a mesh sheet on top when you flip them.
- Once dry, gently break along the score lines and store in an airtight container for several months.
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