Chocolate bars with inclusions, or textures, are very common to find in shops, but the flavours are a bit same same. The great news is that it's really easy to make your own textured chocolate bars at home. All you need is some chocolate and something crunchy or chewy. You can use anything dry as an inclusion, like candied nuts, roasted nuts, freeze dried fruits, dried fruits, buckwheaties, coffee beans, etc... But if you want to make something special, these Dark Chocolate Mint Crisp Bars are a great starting point for you.
200g dark chocolate in temper
75g minted buckwheat
The amount of chocolate and buckwheat you need will depend on the total cavity capacity of the mould you're using. In this case I need 300g to fill my moulds. You may need to adjust this recipe using the ratios above to suit the mould you're using.
Temper the chocolate using the method outline in this video on how to temper chocolate.
Mix both ingredients together and distribute into the mould you're using.
Tap the mould to remove air bubbles.
Set in the fridge 10 minutes, allow to sit at room temp 10 minutes - overnight and then pop out of the mould.