Chocolate Bars Recipe - Kosher

Overview

Rich, smooth, and perfectly tempered kosher chocolate bars made with high-quality cocoa and kosher-certified ingredients. These bars can be customized with nuts, dried fruit, or spices while maintaining kosher integrity (pareve or dairy depending on chocolate selection).

Servings

8 servings

Yield

4 standard chocolate bars (approximately 3 oz each)

Prep Time

15 minutes

Cook Time

10 minutes (includes tempering process)

Setting Time

30–60 minutes

Difficulty

Moderate (due to tempering technique)

Cooking Vessel & Equipment

Double boiler (or heatproof bowl over saucepan)
Silicone spatula
Digital thermometer (recommended for accuracy)
Chocolate bar molds (silicone or polycarbonate)
Offset spatula or bench scraper

Ingredients

Base Recipe (Pareve Version)

12 oz (340 g) high-quality kosher-certified dark chocolate (70% cacao recommended), finely chopped
1 teaspoon kosher-certified vanilla extract (optional)
¼ teaspoon fine sea salt (optional)

Optional Add-Ins (choose up to ½ cup total)

Chopped toasted almonds or hazelnuts (check kosher certification)
Dried cranberries or cherries
Shredded coconut
Crushed espresso beans
Flaky sea salt

Ensure all ingredients are certified kosher and processed on kosher equipment.

Instructions

Step 1: Prepare Equipment

Ensure molds are completely dry and clean.
Set up a double boiler with 1–2 inches of simmering (not boiling) water.

Step 2: Melt the Chocolate (Tempering – Seeding Method)

Reserve about ¼ of the chopped chocolate.
Place the remaining ¾ chocolate in the bowl over simmering water.
Stir continuously until melted and reaches:
- 115°F (46°C) for dark chocolate
Remove from heat. Add the reserved chocolate gradually while stirring.
Cool chocolate to:
- 88–90°F (31–32°C) for dark chocolate
Stir in vanilla and salt if using.

Step 3: Mold the Bars

Pour tempered chocolate into molds.
Tap molds gently on counter to release air bubbles.
Sprinkle add-ins evenly on top (or mix into chocolate before pouring).

Step 4: Set

Allow chocolate to set at room temperature (65–70°F ideal).
Avoid refrigeration unless necessary (may cause bloom).
Once firm (30–60 minutes), unmold carefully.

Nutritional Information (Per Serving – Approximate)

Calories: 220
Total Fat: 15g
Saturated Fat: 9g
Carbohydrates: 18g
Sugar: 12g
Fiber: 3g
Protein: 3g
Sodium: 10mg

Values vary based on chocolate brand and add-ins.

Dietary Adaptations

Dairy-Free (Pareve): Use certified pareve dark chocolate.
Dairy Version: Use kosher-certified milk chocolate; temper to 86–88°F.
Sugar-Free: Use kosher-certified sugar-free chocolate (note: tempering temperatures may differ slightly).
Vegan: Ensure chocolate contains no dairy derivatives.
Nut-Free: Omit nuts and verify facility cross-contamination labeling.
Gluten-Free: Most pure chocolate is gluten-free; confirm certification.

Tips & Troubleshooting

White Streaks (Fat Bloom)

Caused by improper tempering or refrigeration.
Remelt and re-temper correctly.

Chocolate Thickening Too Quickly

Maintain proper working temperature (88–90°F).
Use gentle residual heat to rewarm if needed.

Chocolate Seizes (Grainy Texture)

Occurs if water contacts chocolate.
Prevent steam exposure.
Minor seizing may be corrected with ½ teaspoon neutral oil (texture may soften).

Bars Won’t Release from Mold

Allow full crystallization.
Lightly twist silicone mold or chill briefly (5 minutes only).

Serving Suggestions

Break into shards and serve on a dessert board.
Pair with kosher red wine or espresso.
Use as gifts wrapped in parchment and tied with twine.
Melt and drizzle over kosher ice cream or fruit.

Notes

Tempering is essential for snap, shine, and shelf stability.
Store in a cool, dry place (60–70°F).
Shelf life: 2–3 weeks if stored properly.
Avoid humidity; chocolate absorbs moisture and odors easily.
For Passover use, ensure chocolate and vanilla are certified Kosher for Passover.