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Ingredients

• 200 g Dark Chocolate (70% cocoa, broken into pieces)
• 100 g Milk Chocolate (smooth, for a sweeter double‑chocolate flavor)

Instructions

1. Prepare the work surface

   Line a baking sheet with parchment paper and set it on a flat surface.

   Time: PT2M

2. Melt the chocolate

   Place the dark and milk chocolate pieces in a microwave‑safe bowl. Heat on high for 30‑second intervals, stirring after each interval, until fully melted and smooth.

   Time: PT5M

3. Spread the chocolate

   Pour the melted chocolate onto the parchment‑lined sheet and use a spatula to spread it into an even layer about 3‑4 mm thick.

   Time: PT3M

4. Chill the chocolate

   Place the sheet in the refrigerator for 15 minutes, or until the chocolate is firm but not completely hard.

   Time: PT15M

   Temperature: 4°C

5. Cut into chips

   Remove the sheet from the fridge. Using a sharp knife on a cutting board, cut the chocolate into small square or rectangular chips about 1 cm wide.

   Time: PT5M

6. Store the chips

   Transfer the chips to an airtight container. Keep refrigerated for up to 2 weeks or freeze for up to 3 months.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g