MrBeast $1,000 Chocolate Bar!

Ingredients

• 200 g Milk Chocolate (high‑quality milk chocolate, preferably Mr Beast brand or similar)
• 100 g French Truffle Chocolate (luxury French truffle chocolate (e.g., Valrhona or La Maison du Chocolat))
• 1 sheet Edible 24‑Karat Gold Leaf (approximately 0.5 g; handles delicately)
• 50 ml Aged Venezuelan Caramel Sauce (1942) (premium aged caramel, can substitute with high‑quality caramel sauce)
• 1 piece Cosmic Brownie (approximately 50 g; homemade or store‑bought, cut to fit bar size)
• 30 g Unsalted Butter (for brownie batter, softened)
• 80 g Granulated Sugar (for brownie batter)
• 1 large Egg (room temperature)
• 45 g All‑Purpose Flour (sifted)
• 25 g Cocoa Powder (unsweetened, sifted)
• 1 pinch Sea Salt (enhances chocolate flavor)

Instructions

1. Bake the Cosmic Brownie

   Preheat oven to 350°F (175°C). In a mixing bowl combine melted butter, sugar, egg, cocoa powder, flour, and a pinch of sea salt. Mix until smooth, pour into a parchment‑lined 8‑inch square baking pan, and bake for 20 minutes. Let cool completely, then cut a 50 g square to fit the chocolate bar size.

   Time: PT25M

   Temperature: 350°F

2. Prepare the Chocolate Base

   Finely chop the milk chocolate and French truffle chocolate. Place them in a heatproof bowl over a saucepan of simmering water (double boiler). Stir gently until fully melted and smooth; avoid any water contact.

   Time: PT10M

3. Create the First Chocolate Layer

   Line a small rectangular mold (about 10 cm × 5 cm) with parchment paper. Pour half of the melted chocolate into the mold, spreading evenly to a thickness of ~3 mm. Refrigerate for 5 minutes until set but still pliable.

   Time: PT5M

4. Add Caramel Ribbon

   Warm the aged Venezuelan caramel sauce gently (microwave 10‑15 seconds) until pourable. Drizzle a thin line of caramel across the center of the set chocolate layer, then spread lightly with a spatula.

   Time: PT5M

5. Place the Brownie Center

   Center the cooled Cosmic Brownie square on top of the caramel ribbon, pressing gently so it adheres.

   Time: PT2M

6. Top with Second Chocolate Layer

   Pour the remaining melted chocolate over the brownie, covering completely. Tap the mold lightly to release air bubbles. Return to the refrigerator for 30 minutes to fully set.

   Time: PT35M

7. Apply Edible Gold Leaf

   Using a soft brush, carefully lift the gold leaf sheet and lay it over the chilled chocolate bar, allowing it to adhere naturally. Trim any excess with a sharp knife.

   Time: PT5M

8. Finish and Serve

   Remove the bar from the mold, slice into bite‑size pieces if desired, and serve at room temperature. Store any leftovers as directed.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g