Makes 2 Average Sized Chocolate Bars
- 500g Dark Couverture Chocolate
- 150g Avocado, Ripe
- Grease & line with foil or cling wrap a 15 x 24 x 1cm (6 x 9.4 x 0.3″) tray. Try to get it as crease-free as possible.
- Make sure you have some sort of silicone or plastic mould that has 3 x 6 squares that measure 3 x 3cm (1″), cleaned according to this video.
- Follow the recipe video here to temper the dark chocolate.
- Process the avocado in a processor, or use a stick blender to get it very smooth.
- If you have neither, mash it with a fork a few times to get it as smooth as you can before stirring it into the chocolate.
- Pipe the avocado chocolate into the square moulds just until it is around 1cm in height and as consistent as you can.
- Tap the tray firmly on counter covered with a towel a couple times to release any trapped air bubbles and level it out.
- Pour the rest of the chocolate into the lined tray and spread to out evenly. Scrape across with an off-set palette knife to level and smooth the top.
- Allow to fully set at room temperature, then just place in freezer for 5-10 minutes before loosening edges and inverting it out.
- Peel away the cling wrap from the tray chocolate and the wrapped side will become the top of the bar.
- Warm a pan till hot, using gloves to handle the chocolate, warm the less smooth side of the square blocks one at a time just to melt it enough to stick it onto the bar.
- You may want to arrange your chocolate on the bar first to see how they can fit before you start gluing them on. Allow 10 minutes for it to fully set.
- Dust with gold dust if you like to accent or cover the entire bar like I did.
- You can buy confectionery foil wrappings from cake decorating shops or order online. Otherwise wrap them in ribbons and baking paper and they are also good 🙂
- These are best stored in the fridge before transporting as they can be a little bit more delicate.