A dark chocolate bar is the purest expression of the chocolatier’s craft. When you make it at home with quality ingredients and proper tempering technique, the result is a bar with a glossy surface, a satisfying snap, and a complex flavor that moves through bitterness, fruitiness, and a long, lingering finish that no mass produced bar can match. Tempering is the process of melting and cooling chocolate to specific temperatures to stabilize the cocoa butter crystals, and it is what gives a properly made chocolate bar its professional sheen and clean break. Once you understand tempering, the entire world of chocolate making opens up to you.

Ingredients

• 12 oz high quality dark chocolate (70% or higher), finely chopped, divided
• 1/4 teaspoon flaky sea salt (optional finish)
• Chocolate bar molds or a parchment lined loaf pan

Directions

1. Set aside 4 oz of the chopped chocolate and place the remaining 8 oz in a heatproof bowl.
2. Melt the 8 oz of chocolate over a double boiler, stirring gently, until it reaches 115 degrees F on an instant read thermometer.
3. Remove from heat and add the reserved 4 oz of finely chopped chocolate all at once.
4. Stir slowly and continuously until all chocolate is melted and the temperature drops to 82 degrees F.
5. Return the bowl briefly to the double boiler and stir until temperature rises to 88 to 90 degrees F. This is the working temperature for dark chocolate.
6. Test temper by spreading a small amount on parchment. It should set within 3 minutes with a glossy finish.
7. Pour tempered chocolate into clean dry molds.
8. Tap molds firmly on the counter several times to release air bubbles.
9. Sprinkle with flaky sea salt if desired.
10. Let set at cool room temperature (65 to 68 degrees F) for 1 to 2 hours or refrigerate for 20 minutes.
11. Unmold by inverting and tapping gently. Properly tempered chocolate releases cleanly.

Tips and variations

• Any moisture at all will cause chocolate to seize. Make sure all bowls, molds, and utensils are completely dry.
• Use a digital instant read thermometer for accurate temperature readings. Guessing will not produce consistent results.
• Add a teaspoon of espresso powder to the melted chocolate before pouring for a mocha variation.
• Stir in a teaspoon of orange zest or a few drops of pure peppermint extract for flavored bars.
• If the chocolate blooms (develops white streaks or spots) it was not properly tempered. It is still safe to eat but will lack the snap and gloss of a properly tempered bar.
• Store finished bars wrapped in foil at cool room temperature for up to 3 months.

Nutritional information (per 1 oz serving, makes approximately 12 oz bar)

• Calories: 170
• Protein: 2g
• Fat: 12g
• Carbohydrates: 13g
• Fiber: 3g
• Sodium: 5mg