Maxi chocolate bar with candied fruit

Ingredients

• 200 g 70% cocoa dark chocolate (To melt in a bain‑marie, do not exceed 40°C)
• 200 g White chocolate (100% cocoa butter) (Melt gently, same maximum temperature as dark chocolate)
• 60 g Shelled hazelnuts (Roast in oven 10 min at 180°C)
• 60 g Sliced almonds (Roast with the hazelnuts)
• 60 g Shelled pistachios (Optional, roast if used)
• 40 g Dried cranberries (No need to roast, add directly)
• 20 g Sesame seeds (Sprinkle on top before the white chocolate)
• 5 ml Neutral oil (e.g., sunflower oil) (To lightly grease the mold)
• 1 sheet Parchment paper (To line the mold and facilitate unmolding)

Instructions

1. Roast the dried fruits

   Preheat the oven to 180°C. Spread the hazelnuts, almonds and pistachios on a tray lined with parchment paper and bake for 10 minutes, stirring halfway through.

   Time: PT10M

   Temperature: 180°C

2. Let the dried fruits cool

   Remove the tray from the oven and let the nuts cool for 5 minutes on the counter.

   Time: PT5M

3. Prepare the mold

   Lightly grease the mold with the neutral oil, then line it with parchment paper softened in water to avoid bubbles.

   Time: PT5M

4. Melt the dark chocolate

   Place the dark chocolate in a heat‑proof bowl, set it over a pot of simmering water. Stir gently until the chocolate reaches a maximum of 40°C.

   Time: PT5M

5. Pour the dark chocolate

   Pour the melted dark chocolate into the prepared mold and spread evenly with the spatula.

   Time: PT2M

6. Add the dried fruits and seeds

   Immediately distribute the roasted nuts, cranberries and sesame seeds over the still liquid dark chocolate.

   Time: PT5M

7. Melt the white chocolate

   Repeat the same bain‑marie process with the white chocolate, ensuring you do not exceed 40°C.

   Time: PT5M

8. Glaze with white chocolate

   Pour the melted white chocolate over the top, smooth with the spatula to fully cover the dried fruits.

   Time: PT3M

9. Cool and set

   Place the mold in the refrigerator for 30 to 40 minutes until the chocolate is firmly set.

   Time: PT35M

10. Unmold and cut

    Carefully remove the parchment paper, unmold the bar and cut into 8 equal pieces with a hot knife.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of 70% cocoa dark chocolate: Dark couverture chocolate, Cooking chocolate
• Instead of White chocolate (100% cocoa butter): White couverture chocolate, Patisserie white chocolate
• Instead of Shelled hazelnuts: Macadamia nuts, Walnuts
• Instead of Sliced almonds: Cashews, Pistachios
• Instead of Shelled pistachios: Pecans, Cashews
• Instead of Dried cranberries: Raisins, Goji berries
• Instead of Sesame seeds: Sunflower seeds, Poppy seeds
• Instead of Neutral oil (e.g., sunflower oil): Melted butter, Cooking spray
• Instead of Parchment paper: Silicone mold, Silicone baking sheet

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Bain‑marie saucepan
• Heat‑proof bowl
• Silicone spatula
• Rectangular mold (stainless steel or glass)
• Refrigerator
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Roast the dried fruits (step 1)
• Melt the dark chocolate without exceeding 40°C (step 4)
• Melt the white chocolate without exceeding 40°C (step 7)
• Let the chocolate set in the refrigerator (step 9)

Chef Tips from the Video

• Use couverture chocolate for a glossy finish and a perfect snap.
• Lightly moisten the knife before each cut for clean slices.
• Add a pinch of sea salt on the white chocolate to enhance flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 10 to 14 days.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: At room temperature, the bar softens after 2‑3 hours, so avoid.

Make-Ahead Tips

• Roast the dried fruits the day before and store in an airtight jar.
• Melt both chocolates separately and keep them in a bain‑marie over low heat until assembly.