Caramel Chocolate Bar

Ingredients

• 2 pods Fresh Cacao Pods (Organic if possible; each pod yields ~100g seeds)
• 1 cup Granulated Sugar (For caramel)
• 0.5 cup Heavy Cream (Full‑fat, for caramel)
• 2 tablespoons Unsalted Butter (Cut into cubes)
• 2 tablespoons Milk Powder (Non‑fat dry milk, adds creaminess to nib paste)
• 1 teaspoon Fine Granulated Sugar (Adds a pinch of sweetness to the nib paste)
• 200 g Dark Chocolate (70% cacao) (High‑quality couverture for tempering)
• 1 pinch Sea Salt (Optional, for finishing)
• 1 piece Silicone Chocolate Mold (12‑cavity bar mold)

Instructions

1. Crack Open Cacao Pods

   Place the fresh cacao pods on a sturdy surface, tap them gently with a hammer or the back of a heavy knife until they split, then pry open and scoop out the seeds.

   Time: PT15M

2. Ferment Seeds

   Spread the raw seeds evenly on a clean baking tray, cover loosely with a clean kitchen towel, and let them sit at room temperature for seven days to develop flavor.

   Time: PT7DT

3. Roast Fermented Seeds

   Preheat the oven to 350°F (175°C). Spread the fermented seeds on a parchment‑lined baking sheet and roast for 12‑15 minutes, shaking the pan halfway through.

   Time: PT15M

   Temperature: 350°F

4. Remove Shells

   Place the roasted seeds in a large bowl, rub them gently between your hands or with a clean kitchen towel to loosen the shells, then sift through a fine mesh sieve to separate the nibs from the husks.

   Time: PT10M

5. Grind Nibs into Paste

   Transfer the clean nibs to a food processor, add 1 teaspoon fine sugar and 2 tablespoons milk powder, then pulse until a smooth, glossy paste forms.

   Time: PT10M

6. Make Caramel

   In a saucepan combine 1 cup granulated sugar, 2 tbsp butter, and 1/2 cup heavy cream. Cook over medium heat, stirring until the mixture turns a deep amber and reaches 240°F (115°C) on a candy thermometer.

   Time: PT20M

   Temperature: 240°F

7. Temper Dark Chocolate

   Chop the dark chocolate into uniform pieces. Melt two‑thirds of it in a double boiler to 115°F (46°C), then add the remaining third and stir until the temperature drops to 82°F (28°C). Finally, gently re‑heat to 88°F (31°C) for a glossy finish.

   Time: PT10M

   Temperature: 88°F

8. Assemble the Bar

   Pour a thin layer of tempered chocolate into each cavity of the silicone mold, tap to level, and place in the refrigerator for 5 minutes to set. Spoon a small amount of warm caramel over the chocolate layer, then cover with another layer of tempered chocolate. Smooth the top with a spatula and sprinkle a pinch of sea salt if desired.

   Time: PT5M

9. Cool and Unmold

   Refrigerate the filled mold for 15 minutes until fully set, then gently pop the bars out onto a parchment sheet.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

30g

Fat

15g

Fiber

3g