Chocolate Bars Recipe

Prepare pan

Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment paper leaving at least 2 cm of overhang on two opposite sides to lift out the set chocolate easily. Lightly grease the paper with nonstick spray or a little butter so the chocolate releases cleanly.

Chop all chocolates (milk, dark, white) into small, even pieces so they melt evenly. Measure out the butter, oil, cream and any optional toppings.

Set a heatproof bowl over a saucepan of barely simmering water (double boiler) ensuring the bowl does not touch the water. Add the milk chocolate and butter to the bowl. Stir gently and continuously as the chocolate melts until smooth and glossy, about 3–5 minutes.

Remove the bowl from heat, stir in the sea salt. Pour the melted milk chocolate into the prepared pan and use an offset spatula to spread it into an even layer about one-third of the total depth. Tap the pan gently on the counter to release any air bubbles.

Place the pan in the refrigerator for 8–10 minutes, or until the milk chocolate is just set but still slightly tacky — cold enough to support the next layer but not so cold that the layers won't adhere.

In a clean heatproof bowl over the same simmering water, add the dark chocolate and coconut oil. Melt and stir until completely smooth and glossy, about 3–5 minutes. The oil thins the dark chocolate slightly to make a good layer.

Remove from heat and let the melted dark chocolate cool for 1–2 minutes (do not let it begin to thicken). Pour the dark chocolate over the chilled milk chocolate layer, spreading evenly with an offset spatula to form another one-third thickness layer. If using chopped nuts or pretzels between layers, sprinkle them lightly onto the milk chocolate before pouring the dark layer so they become embedded.

Chill the pan in the refrigerator again for 8–12 minutes, until the dark layer is set but still slightly tacky to the touch.

Warm the white chocolate and heavy cream (if using) together in a heatproof bowl over simmering water, or melt in 20–30 second bursts in the microwave at 50% power, stirring between bursts, until smooth. If you prefer a thinner pour, add the 15 ml cream; otherwise melt the white chocolate alone for a firmer top layer.

Let the white chocolate cool for 1 minute, then pour it over the set dark chocolate layer and spread gently into an even layer. While the white chocolate is still soft, sprinkle freeze-dried raspberry powder, cocoa nibs, or extra chopped nuts decoratively on top.

Return the pan to the refrigerator and chill for at least 30 minutes, or until all layers are completely firm.

Use the parchment overhang to lift the chilled chocolate slab from the pan. Place on a cutting board and, using a sharp knife warmed under hot water and wiped dry, slice into bars or squares. Wipe the knife between cuts for clean edges.

Let bars sit at room temperature for 5–10 minutes before serving so they lose some fridge chill and the flavors open. Store in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature (below 20°C / 68°F) for up to 3 days.