The Art of Ultimate Vegan Chocolate Bar Perfection

Perfect Melting Technique Mastery

Master the technique of gently melting cocoa butter to preserve its properties and flavor.

Emulsion Excellence

Learn the skill of properly incorporating cocoa powder into fats for smooth, lump-free chocolate.

Temperature Control Perfection

Perfect the method of monitoring and adjusting chocolate temperature for optimal setting properties.

Mix-In Integration Technique

Master the art of folding additions into chocolate without overheating or damaging texture.

Setting Strategy

Learn optimal cooling and setting techniques for professional-quality finished chocolate bars.

Gourmet Vegan Chocolate Mastery Secrets for Perfect Plant-Based Chocolate Bars

Temperature Control: Precise temperatures are key for properly tempered chocolate with a satisfying snap and shine.

Quality Ingredients: Use the highest quality cocoa powder and cocoa butter for superior taste and texture.

Sweetness Balance: Adjust maple syrup quantity to taste - dark chocolate lovers may prefer less sweetener.

Mold Selection: Silicone molds create professional-looking bars, but a lined loaf pan works well too.

Setting Patience: Allow full setting time in refrigerator for proper texture development.

Storage Wisdom: Store in cool, dry place but not refrigerator for daily use to prevent temperature shock and bloom.

Silky-Smooth Vegan Dark Chocolate Bars with Toasted Hazelnuts and Sea Salt Flakes

Name: Silky-Smooth Vegan Dark Chocolate Bars with Toasted Hazelnuts and Sea Salt Flakes
Prep time: 25 min
Cook time: 10 min
Total time: 3 h 35 min
Yield: 12 chocolate bars
Cuisine: Vegan
Ingredients: For the Chocolate Base:; 2 cups cocoa butter, chopped; 1 cup high-quality cocoa powder, unsweetened; 1/2 cup maple syrup; 1/4 cup coconut oil, refined; 2 teaspoons vanilla extract; 1/4 teaspoon sea salt; For the Mix-Ins:; 3/4 cup hazelnuts, toasted and chopped; 1/3 cup cacao nibs; 2 tablespoons dried cherries, chopped (optional); For the Flavor Enhancers:; 1 teaspoon espresso powder; 1/2 teaspoon orange zest (optional); 1/4 teaspoon cinnamon; For the Toppings:; 2 tablespoons flaky sea salt; 3 tablespoons chopped pistachios (optional); 2 tablespoons dried rose petals, crushed (optional); For the Nutritional Boost:; 2 tablespoons ground flaxseed; 1 tablespoon maca powder (optional); For the Sweetener Options:; 2 tablespoons date syrup (alternative to maple syrup); 1 tablespoon coconut sugar (optional for topping); For the Flavor Variations:; 1 teaspoon peppermint extract (optional alternative to vanilla); 2 teaspoons matcha powder (optional for variation); For the Perfect Setting:; Silicone chocolate bar molds

The ultimate vegan chocolate bars featuring rich dark chocolate, crunchy toasted hazelnuts, and delicate sea salt flakes. This gourmet plant-based treat combines the intense depth of high-quality cocoa with the natural sweetness of maple syrup and coconut oil, creating an unforgettable chocolate experience that elevates the classic chocolate bar to extraordinary heights perfect for gifting, special occasions, or any time you crave the perfect balance of bittersweet chocolate and nutty flavors without any animal products.

Prep Time

25 Minutes

Cook Time

10 Minutes

Total Time

3H35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Base:

2 cups cocoa butter, chopped

1 cup high-quality cocoa powder, unsweetened

1/2 cup maple syrup

1/4 cup coconut oil, refined

2 teaspoons vanilla extract

1/4 teaspoon sea salt

For the Mix-Ins:

3/4 cup hazelnuts, toasted and chopped

1/3 cup cacao nibs

2 tablespoons dried cherries, chopped (optional)

For the Flavor Enhancers:

1 teaspoon espresso powder

1/2 teaspoon orange zest (optional)

1/4 teaspoon cinnamon

For the Toppings:

2 tablespoons flaky sea salt

3 tablespoons chopped pistachios (optional)

2 tablespoons dried rose petals, crushed (optional)

For the Nutritional Boost:

2 tablespoons ground flaxseed

1 tablespoon maca powder (optional)

For the Sweetener Options:

2 tablespoons date syrup (alternative to maple syrup)

1 tablespoon coconut sugar (optional for topping)

For the Flavor Variations:

1 teaspoon peppermint extract (optional alternative to vanilla)

2 teaspoons matcha powder (optional for variation)

For the Perfect Setting:

Silicone chocolate bar molds

Parchment paper

For Special Equipment:

Digital food thermometer

Double boiler

Silicone spatula

Fine mesh strainer

Instructions

Begin by preparing all ingredients and equipment. Line a standard loaf pan with parchment paper if not using molds.

Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and skins begin to crack.

Rub hazelnuts in a clean kitchen towel to remove most of the skins, then roughly chop and set aside.

Create a double boiler by placing a heat-safe bowl over a pot of simmering water (ensuring the bowl doesn't touch the water).

Add chopped cocoa butter to the bowl and melt slowly, stirring occasionally until completely liquid.

Once melted, remove from heat and let cool slightly to 115°F (46°C) using a digital thermometer.

Sift cocoa powder through a fine mesh strainer into a separate bowl to remove any lumps.

Slowly whisk the sifted cocoa powder into the melted cocoa butter until completely smooth.

Add the coconut oil and stir until fully incorporated and mixture is glossy.

Whisk in maple syrup, vanilla extract, and sea salt until well combined.

For enhanced flavor, add espresso powder, orange zest (if using), and cinnamon, whisking thoroughly.

Stir in ground flaxseed and maca powder (if using) for added nutrition.

Let the chocolate mixture cool slightly to about 90°F (32°C) - still liquid but not too hot.

Reserve 2 tablespoons of chopped hazelnuts and cacao nibs for topping, then fold the remainder into the chocolate mixture.

If using dried cherries, fold them in gently at this stage.

Pour the chocolate mixture into prepared silicone molds or the parchment-lined loaf pan.

Tap the molds or pan gently on the counter several times to remove air bubbles.

Sprinkle the reserved hazelnuts, cacao nibs, flaky sea salt, and any optional toppings evenly over the surface.

Refrigerate for at least 3 hours, or until completely set and firm.

Once set, remove chocolate from molds or lift from the pan using parchment paper.

If using a loaf pan, cut into 12 even bars with a sharp, warm knife.

Allow bars to come to room temperature for 10 minutes before serving for best flavor and texture.

Store in an airtight container in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month.

For gifting, wrap individual bars in parchment paper and tie with twine for an artisanal presentation.

Serve at room temperature for the smoothest, most flavorful experience.

Silky-Smooth Vegan Dark Chocolate Bars with Toasted Hazelnuts and Sea Salt Flakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Vegan Chocolate Bar Perfection

Silky-Smooth Vegan Dark Chocolate Bars with Toasted Hazelnuts and Sea Salt Flakes

Ingredients

Instructions