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S'Mores Chocolate Bars


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S'Mores Chocolate Bars 0 Picture


  • Special tools:
  • 1/2 pound milk chocolate
  • 1 jar marshmallow fluff
  • dozen graham crackers
  • chocolate bar mold
  • kitchen torch (optional)



Step 1

The first thing you need to do when making candy bars is temper the chocolate. This is where the science comes in. When you buy a good quality bar of chocolate or a molded chocolate from a candy shop you'll notice it has a nice hard, glossy finish and will break with a clean snap. Tempering is the process that creates this finish. Without it, you'll have a whole host of problems: The chocolate may never set up at room temperature. It may become hard but will look dull and blotchy. You can have blooms of fats and sugar on the surface of the candy. Worst of all, the chocolate might not pop out of your mold.

That's bad.

To prevent this you need to coax the cocoa fats into a specific structure that stabilizes the chocolate. This is done by regulating the chocolate's temperature and rather than write endlessly on how to do this, I'm going to post a video and then go do some laundry. Blogger cop-out for sure, but hey... I don't have any clean towels.

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