Flavor Notes: These can be incredibly diverse in chocolate bars. From the bright and acidic notes of fruit to deep, earthy undertones, each flavor note can tell you about the bean’s origin, the fermentation process, and how the bar was crafted.
Now that you’re equipped with the how-tos of chocolate tasting, discovering where to start can be just as thrilling. Here are a few top chocolate bar brands that are renowned for their quality and complexity:
Mastering the art of chocolate tasting not only satiates your sweet tooth but also enriches your understanding and appreciation of what is often considered a simple treat. So grab a chocolate bar, take a moment to savor, and let your senses lead you on an unforgettable journey through the world of fine chocolates.
As we've journeyed through the luscious world of chocolate bars, it's clear why they continue to capture our hearts and taste buds. From the rich history that dates back centuries to the meticulous craft of chocolate tasting, chocolate bars are not just treats but a part of our cultural tapestry. Each type of chocolate bar, whether it be creamy milk chocolate, intense dark, luxurious white, or uniquely crafted artisanal varieties, offers a distinct experience that caters to diverse palates and preferences.
Understanding the subtleties in the flavors, textures, and aromas of chocolate bars enhances our appreciation for this beloved confection. For those keen to explore the world of chocolate bars, start with renowned global brands or indulge in the offerings from boutique chocolatiers like Hill Country Chocolate to witness the innovativeness and passion poured into each bar. Remember, each chocolate bar you unwrap comes with its own story, a blend of tradition, craftsmanship, and a touch of magic.
Whether chocolate bars serve as a thoughtful gift, a means to explore different cultures, or simply a treat to uplift your spirits, their universal appeal ensures they remain a favorite. So next time you savor a piece, take a moment to appreciate the journey—from bean to bar—that makes chocolate not just food, but an experience. As we continue to cherish and enjoy chocolate bars, let's also look forward to the new flavors, combinations, and innovations that lie ahead in the world of chocolate.
To preserve the flavor and texture of chocolate bars, store them in a cool, dry place away from direct sunlight. Ideally, chocolate should be kept at a temperature around 65-68°F (18-20°C) with low humidity.
Absolutely! Chocolate bars can be chopped into chunks and added to cookies, brownies, and other baked goods for rich, chocolatey flavor. Ensure you choose a chocolate bar that complements the sweetness and texture you desire in your baking.
Yes, particularly with dark chocolate bars that contain a higher percentage of cocoa. These can be a source of antioxidants and may contribute to heart health. However, moderation is key as chocolate bars also contain sugar and fats.
Chocolate bars are not just a quick snack; they're a sophisticated and rich treat that spans history, cultures, and taste preferences. With this ultimate guide, you're now ready to explore and enjoy the world of chocolate bars with a deeper understanding and appreciation!
It is the end of May. I don’t know what I want, chocolate wise. Dark chocolate, milk chocolate, bits in my chocolate? Luckily, there is a bar from Lumi that satisfies an undecided palate: The Salted Pretzel (£6.75/100g). It has very generous chunks of salted pretzel (it’s all there in the name) trapped amid swirls of caramelised white chocolate and dark. Depending on what bit you get it could be salty and very sweet or salty and not so sweet.
Peta, who makes the bars, likens it to a digestive biscuit in taste and, although I don’t initially agree, I see what she means after I’ve tested vigorously. This bar has become a bestseller, but it was a bit too sweet for me, overall. However, it’s worth a try if you want something a little different and fun.
Continuing this theme I’ve inadvertently put myself on, for bars with layered profiles, I try Bristol-based Ruby Hue’s 72% Rwenzori (Ugandan) Orange and Szechuan bar (£6.50/70g). This is a beautiful bar, delicate and delicious and the flavours unfold like a good story. The orange peel is there, but not overpowering, like a peak through a window and the pepper is very much back row, so no need for trepidation. I think it’s a lovely taste for summer.
Then Fossa’s 54% dark milk chocolate with Yuzu Sea Salt, (£8.95/50g). This has cocoa from Tanzania and wonderful, chewy, yuzu (an Asia citrus fruit) peel. This was unexpectedly delicious and one tasting square turned to three before I squirrelled the whole bar away for later. It needs savouring, not least because of the cost. But it is very very, very good.
When I took pastry courses a number of years ago here in France and in Belgium, I tended to want to focus on the chocolate classes because – well…gosh darn it, I love it so much. We’ve become the best of friends over the years and I am never far from my bin of chocolate that I buy in bulk. (Although at some point, someone is going to have to do an intervention.) But I like cooking and creating with chocolate just as much as I do eating it and homemade chocolate bars are simple and wonderful gifts. And if entertaining at home, it’s nice to bring out a homemade tablet that you’ve made yourself to serve with after-dinner coffee or glasses of Armagnac or Cognac.
The good thing is that you don’t need fancy – or expensive – chocolate molds to make chocolate bars at home. I have a stack of polycarbonate ones from my professional days of yore. But anything made of plastic will do. Since I can’t bring myself to throw away anything that might be reused, I pulled out a stack of cream cheese containers that are neat little rectangles and I used those this time around.
Ideally, the chocolate you use should be tempered. It’s a little bit of extra time, but it’s basically just three steps: Melt the chocolate to a certain temperature, let it cool, then bring it back up to a rather precise temperature. You can read more at my post, How to Temper Chocolate, or get a more complete explanation in The Great Book of Chocolate. But in brief, tempering keeps chocolate from “blooming” or getting white streaks when cool.
Tempering also makes the chocolate cool faster and raises the melting temperature of the solidified chocolate, which is why you can pick up a chocolate bar or a filled chocolate with your hands and it doesn’t melt right away when you touch it.
The good news, and a well-guarded secret to some, is that chocolate doesn’t have to be tempered for candy making. However the caveat is that you must keep the chocolate refrigerated until shortly before ready to eat. So you can make chocolate bars with your favorite melted chocolate, and keep them in the refrigerator without a problem. (Ideally, chocolate should not be refrigerated for a long time as the humidity in the refrigerator will ruin it. Lingering odors from other food items in there can also have an adverse effect on the flavor of the chocolate. But for a few days, it’s generally not a problem.)
Fix BarThe great thing about homemade chocolate bars is that you can add anything you want to them; toasted nuts, glazed orange peel, cocoa nibs, candied peanuts, flakes of sea salt or a bit of spice, pumpkin seeds, pretzels, dried apricots, cherries, or figs – even shards of caramels, thin mints or other broken up candy, or candy bars. Basically, if you can ask if it can be used…it can be!
I would advise against using fresh fruits or berries as they will likely become damp unless eaten shortly after they’re used. If you want to flavor the chocolate, you can add a few drops of peppermint, citrus, or another pure oil (you can’t use anything with water or alcohol in it, such as extracts, as they will make the chocolate seize and become unusable), stirring it in right before you pour or spoon the melted chocolate into the molds.
You can use anything as a mold if it’s made of plastic. Metal molds will work, but you will need to temper the chocolate, which shrinks the chocolate slightly when cooled so the bars will slip out of the metal molds. It’s difficult to pinpoint exactly how much chocolate you’ll need. But as an example, for the 4 bars I made, I used about 8 ounces (230g). But the good news is that you can just melt what you think you might need, then any leftover chocolate can be poured on a sheet of parchment paper or plastic wrap and left to cool to be reused for another baking project.
Melt the chocolate in a clean, dry bowl set over a pan of barely simmering water. If you want to temper the chocolate (see above.) While the chocolate is melting, gather and prepare any ingredients you want to put on the bars.
Pour or spoon a layer of chocolate into your molds. Rap them on the counter a few times to distribute the chocolate evenly and release any air bubbles, then working quickly, top with any kinds of nuts, dried fruits, or other ingredients that you wish and press them in slightly.
Immediately put the bars in the refrigerator until firm. If tempered chocolate is used, it shouldn’t take more than five minutes for them to firm up. Otherwise the chocolate will take longer.
na: I recommend that if tempering, people use a dark chocolate that is in the 55-70% range. Higher percentage chocolates (or bean-to-bar chocolates) can be higher in acid and behave differently. If simply melting the chocolate and using it untempered, any chocolate should work just fine – including milk or white chocolate.
This looks like so much fun and I’m wondering why it never occurred to me that I could make my own chocolate bars!! Now I’ll be on the lookout for little molds — what a great party favor…
These photos are as mouthwatering as ever, and what a great idea! People always reccomend giving this sort of thing as gifts, but I think they’d be too hard to let go!
Wowza, these look fantastic! I made some bars a few years ago to give as gifts and lo and behold, not one of them made it out of my kitchen. I ate them all. Guess it was the only child in me…Might have to give your recipe a go and this time, I promise (fingers crossed) they will make it to friends.
In a comment above you recommend 55-70% cocoa content when tempering. I have on occasion used 100% chocolate from Pralus for example and it didn’t turn out. Got all streaked with white (cocoa butter?). Same thing has happened with other bars here and there. Do you know what causes the white streaks? The bars still taste fine, but are crumbly.
100% cacao isn’t considered chocolate – it’s usually called chocolate liquor, even through it contains not liquor. In France, they just call it pâte de cacao (cocoa bean paste). The composition of it is completely different than bittersweet chocolate, which contains additional cocoa butter and sugar. They’ll be crumbly because the chocolate is drier without the additional fat & sugar. It’s usually used in baking, not for eating (although I like it!)
(If you like the eat 100%, Michel Cluizel makes a lovely little bar, Noir Infiniti, that’s 99% and has a touch of sugar, and some other subtle flavors add it, although it’s hard to get outside of France.)
A little trick I learned in a chocolate class is that instead of tempering, you can add a tiny bit of vegetable oil to the chocolate before melting it (a teaspoon or so for 8 oz). It helps give the chocolate the characteristics of tempered chocolate without the actual process, though it doesn’t last as long as actual tempered chocolate.
Yes, sometimes you can add vegetable shortening or a some people work with a product called Paramount crystals (to name one) that helps stabilizes the fat so you don’t necessarily need to temper. There are also things called “summer coatings” or “coatings” which are similar to chocolate (and they contain chocolate, and some are colored and used for decoration), and are designed so you don’t need to temper them after you melt them down. The problem is that most of those things don’t taste very good, so I prefer not to use them. But they are interesting to know about.
I have tried Cluizel’s Noir Infini, but prefer Domori’s IL100% or IL100% Criollo. Pralus’ 100% is also sold for eating as is. I’ll stick to 70% when tempering for now, even though I have had trouble with some brands (Idilio for example).
