Festive Duo-Tone Chocolate Bar
Ingredients
- Chocolate Bar mold
- Ghirardelli White Melting Wafers
- Ghirardelli Dark Melting Wafers
- Piping bottle (optional, for the detailed designs)
- Assorted fillings such as Buncha Crunch, crushed holiday Oreos, mini marshmallows, Cocoa Krispies, chopped pretzels, or similar mix-ins. I used Buncha Crunch and crushed Oreos
Instructions
- Set the chocolate bar mold on a flat surface and make sure it’s clean and completely dry.
- Melt the white chocolate wafers according to the package directions until smooth. Transfer to a piping bottle if you’d like more control for the designs.
- Pipe the white chocolate into the decorative sections of the mold, filling only the patterned areas. Place the mold in the refrigerator for 10–15 minutes, or until the white chocolate is fully set.
- Melt the dark chocolate wafers according to the package directions. Spoon or pour the melted chocolate over the set white chocolate, filling each cavity to your desired thickness.
- While the dark chocolate is still wet, generously sprinkle your chosen fillings over the top of each bar. Don’t be shy here. A good amount of filling helps give the bars great texture and makes them easier to bite and break.
- Gently press the fillings into the chocolate so they’re partially submerged and well secured.
- Refrigerate the mold for at least 30 minutes, or until the bars are completely firm.
- Carefully release the chocolate bars from the mold and let them sit at room temperature for a few minutes before serving.
Find it online: https://lifeandsprinkles.com/festive-duo-tone-chocolate-bar/