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Chocolate bars for children - recipe to copy

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Chocolate bars - every child loves them?

What child could resist the sweet temptation of a milk chocolate bar? We thought it was time to take this delicate treat into our own hands and show you how to create your very own chocolate bars in no time at all! Imagine: fresh Swiss chocolate covered in a temptingly creamy condensed milk ganache - these bars are more than just a treat, they are a true poem for your senses. With the best ingredients and a portion of love, you can conjure up the perfect sweet treat for young and old. So, let yourself be enchanted by the magic of chocolate and enjoy every step in the preparation of these heavenly bars! Have fun making them - and above all, enjoy them!

Most important key data

Quantity: 12 bars (2 moulds)

Difficulty level: Easy

Shelf life: 1 month at room temp.

Ingredients

300 g Couverture | Milk

Condensed milk ganache

10 gGlucose
5 gSorbitol
10 gButter
60 gCondensed milk | sweetened
20 gWhole milk
80 gLindt Couverture | white

Making the condensed milk ganache

Firstly, chop the white couverture into small pieces so that it melts more quickly and then place it in a bowl. Then put all the remaining ingredients in a pan, mix them together and bring to the boil.

As soon as the mixture boils, pour the hot liquid over the white couverture and leave to rest for about a minute. Then stir everything into an even mixture until the couverture has completely dissolved.

For this recipe, you want a condensed milk ganache that is as viscous as possible. It is important to homogenise the condensed milk ganache with a hand blender so that it becomes homogeneous and thicker more quickly. If necessary, you can skip this step, just be aware that the consistency will not be ideal straight away. Then pour into a piping bag and set the condensed milk ganache aside at room temperature for at least an hour.

Production of the chocolate bars

Now it's time to prepare the chocolate mould. Make sure to polish the mould thoroughly with kitchen paper. This is crucial so that the bars have a nice shine later on.

Use a silicone brush to generously brush the mould with tempered couverture. This will ensure that there are no air bubbles on the surface of your bars at the end. Brush the side walls right up to the top and preferably a little over the edge to ensure there are no empty spaces. Then brush off the excess chocolate with a metal horn.

Now you can fill the mould with tempered couverture. You can do this either with a ladle or a piping bag. Once the mould is completely filled, gently tap the mould with a chocolate mallet to release any air bubbles. Then leave the chocolate to rest for one to two minutes so that a solid chocolate shell can form.

Now you can turn the mould over and let the chocolate flow back into the tempering device or onto baking paper. When emptying the mould, tap the mould again with the chocolate hammer and then clean the surface with the metal horn. The longer you wait before emptying the mould, the thicker the milk chocolate layer will be. If the chocolate shell is a little too thick, simply tap the mould a little longer with the hammer so that some more chocolate flows out of the mould.

Place the mould in the fridge for about five minutes to set the chocolate shell.

As soon as the chocolate shell has cooled, you can remove the mould. Now fill the bars with the condensed milk ganache to about 1-2 mm below the edge. Tap the mould carefully on the work surface so that the filling is evenly distributed. This is the only way to achieve a smooth and even surface.

To seal the bars, fill a piping bag with tempered milk couverture. Now fill the bars generously with the couverture and make sure it is evenly distributed. Brush off the excess chocolate with the metal horn and clean the surface. You will need to work quite quickly during this step, otherwise the excess couverture will not be removed easily. Carefully place the mould in the fridge so that the bar can cool completely. It will take about 20 to 30 minutes to cool down.

After around 20 to 30 minutes, the bar should have cooled down and you should no longer see any dark spots. This is because the chocolate separates from the mould during the cooling process and therefore appears lighter in colour.

To release the bars from the mould, make a slight wind movement (as if you want to twist the mould). You will then hear the bars crack slightly, which is a good sign. Then turn the mould directly onto a clean surface or use a cake tin to get the bars out of the mould safely. Be careful, because the chocolate bars will fall out as soon as you turn the mould. If individual chocolate bars still remain in the mould, tap the mould gently on the work surface and the last chocolate bar will fall out.

Now there's nothing to stop you enjoying them. Have fun making them!

Storage & shelf life

These chocolate bars with condensed milk ganache for young and old children can be kept at room temperature for around 1 month. You can store the chocolate bars in an airtight tin or, even better, wrapped in aluminium foil. This also looks great and you can remove the foil at any time while you are eating them so that you don't get any chocolate on your fingers.

Important information about condensed milk ganache

For this recipe, you want a condensed milk ganache that is as viscous as possible. It will still be very runny immediately after production. Over time, however, it will become increasingly viscous, so you should wait about a week before enjoying the chocolate bars.

During this time, the ganache will harden nicely and reach the desired consistency. It will be worth the wait, I promise!

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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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