W
e are now fully into what you might call
“chocolate season”. It starts when the
temperature drops just enough to ensure
blocks and bars can be hidden away around
the house without the fear they’ll melt on a hot day. But
if you’re finding yourself sneaking into your stash just
a little too often, don’t despair, there is another way:
homemade bars that scratch the itch, with all the
hallmarks of the best packeted versions – creaminess,
crunch, chew, and richness – just without the packet. If at
the same time you can use dates for sweetness rather than
sugar, swap cream for coconut, and embrace extra-dark
chocolate, then all the better.
These recipes are a base – try candying nuts instead of
popcorn, or use freeze-dried raspberries in place of flaked
coconut. It’s all about making it work for you, without
having to worry where you left that last block.Raise
the bar
Homemade chocolate bars satisfy the
cravings, and don’t come from a packet.