Since the early 1900s commercial candy companies have been making wrapped chocolate candy bars. Chocolate bars are usually made from chocolate that has not been separated from the fatty solids. However, cocoa powder has already had much of the fat (or cocoa butter) removed. To make a chocolate bar using cocoa powder, fat needs to be added to the mixture.
In this recipe, shortening is used for fat; butter can also be used. Note that these chocolate bars are best used as a substitute for baking with chocolate; if eaten plain, they will taste much grainier than traditional chocolate.
Instructions
1. Purchase a candy bar mold from a crafts store such as Hobby Lobby or Michaels. The candy bar mold used for this recipe is a small mold, about 2.5 inches long and 1 inch wide for each candy bar. Other sizes may be used, but the quantities in the recipe should be adjusted.
2. Chill the candy mold in the refrigerator for 2 to 3 hours.
3. Mix cocoa powder, sugar, and shortening together in a microwave-safe mixing bowl.
4. Microwave for 1 to 2 minutes on high heat. Mix every 30 seconds. Once shortening is soft and melted, stir for about 10 seconds to dissolve the sugar. If desired, heat the mixture in the microwave for an additional 20 to 30 seconds to further dissolve the sugar crystals.
5. Pour the chocolate mixture into the candy mold until the mold section is full, but not overflowing.
6. Refrigerate 6 to 8 hours until chilled and firm.
Tags: candy mold, cocoa powder, dissolve sugar, this recipe
