Introduction: Mini Marble Tiles Chocolate Bar
My first instructable ever! Yeah! After so many years of enjoying instructables (I'm really old timer here), I decide to make my own instructable. It's a shame to always take and not giving back, isn't it? So... here it is... Hope you enjoy it.
Last week, we are planning for youth gathering at our church and we want to provide a chocolate party. So, I was appointed to be the chocolatier. I have flat small rectangle molds. Looking at those molds I got an idea to layer some chopped peanuts, white chocolate, and dark chocolate. And... what I made was something simple but beautiful (and tasty of course). It looks like mini marble tiles.
Step 1: Materials
Only three ingredients needed.
Chopped peanuts (roasted)
The white and dark chocolate need to be melted. I melted my chocolate with makeshift double boiler. I don't write details on melting chocolate. There are already tons of instructions available on this site.
I use compound chocolate (candy melts) because I live in tropical country with high room temperature. It's almost impossible here to temper chocolate without air conditioner. Using real chocolate (couverture) will bring better flavor but it need to be tempered.
Step 2: Scattering the Peanuts
Put little bit of chopped peanuts into each of the mold cavities. I put about 1/3 of teaspoon for each cavity. Then shake the mold gently to help the chopped peanuts scattered evenly into 1 layer.
Step 3: A Layer of White Chocolate
Fill the mold with a thin layer of white chocolate (about half the depth of the cavity). Best way to do this is using piping bag to pipe in the melted white chocolate.
Start from one corner, focus on corners and edges first then fill the middle.
After that, flick (upward) the edges of the mold with your finger to make a vibration that will help distribute the layer evenly and make it smooth.
Then, put the mold in the freezer to chill it for a minute or two to let it hardened.
Don't chill it too long. If it became too cold, it will get some condensation when taken out of the freezer.
ps. Water is the big nemesis of chocolate, so avoid it at all cost.
Step 4: Final Layer: the Dark Chocolate
After chilling, pipe in the dark chocolate in the same manner as the white chocolate, prioritizing corners and edges. Don't overfill. Avoid convex surface.
After filling, vibrate the mold to help distribute the layer evenly and produce smooth surface.
Then, chill it once more in the freezer (just a minute or two will suffice).
Step 5: Unmolding
Now that the chocolate has hardened, it's ready to be taken out of the mold. Using silicon mold like mine, you can simply pop it out by pushing from the back of the mold (gently; start at one corner, if you push directly in the middle, it can be snapped/ broken).
Keep your chocolate in an airtight container. It can last about 1 month in room temperature.
ps. If it's happen that you over-chill your chocolate, don't unmold it immediately. Instead, cover it with paper towel and let it rest until it's not cold. This way you can avoid condensation.
Step 6: Fixing the Split
Sometimes, when pushed out of the mold, the chocolate layers was split apart.
It can be fixed easily by putting a dab of chocolate in-between as a glue, then gently press the two layers back together. Hold it for two or three seconds and it will be good.
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