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Homemade Chocolate Bars - the perfect edible gift for the Holidays

Homemade Chocolate Bars

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Hi Bold Bakers!

Since we are in the throws of a season that is all about gift giving and festive food then it makes perfect sense to marry the two together. These Homemade Chocolate bars are not the usual holiday bark you see. Set in real chocolate bar molds these elegant bars are just a few simple ingredients mixed together but you get these Big & Bold results.

I love edible gift ideas. I scour Pinterest from August on excitedly Pinning new recipes and ideas for the Holidays. I saw a Pin from Something Swanky, a blog I love. She had made these beautiful Homemade Chocolate Bars that I just thought were such an elevated version of what you normally see, but they are just as easy. I learned from her that one of the secrets is the Chocolate Bar Mold.  It’s inexpensive and yields you a beautifully professional looking Chocolate Bar. You can buy the ones I used on Amazon here.

As always my flavors are subjective. I highly recommend you get creative and make what you enjoy. Likewise if you are giving it as an edible gift you can customize the ingredients to your family or friends favorite flavors. Some people like spicy chocolate, some like salty and so on. My Mum always said “paper never refused ink” and I think the same can be said for these Chocolate Bars.

Rocky Road Homemade Chocolate Bar

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Rocky Road is such a popular flavor, and although its origins are for an ice cream flavor the idea of a chocolate bar just seems to be a natural progression for this flavor.

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Packed full of toasted nuts and squishy marshmallows, this bar’s texture is both crunchy and  squishy, my two favorite textures.

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Milk Chocolate is best used for the Rocky Road because of its sweetness. The milk chocolate compliments the other ingredients so well.

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5 from 8 votes
Homemade Chocolate Bars: Rocky Road Chocolate Bar
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 large bar
Author: Gemma Stafford
Ingredients
  • 1 cup (6oz/170g) milk chocolate
  • ½ cup (1oz/30g) mini marshmallows
  • ½ cup (1oz/28g) chopped, toasted almonds
Instructions
  1. Melt the chocolate over a ban <g class="gr_ gr_122 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="122" data-gr-id="122">marie</g> or gently in the microwave
  2. Mix in the marshmallows and almonds
  3. Pour into your chocolate mold. Tap on the counter to release any air bubbles.
  4. Place in the fridge to set for 20 minutes
  5. Pop out of them mold and enjoy. store in or out of the fridge.
Recipe Notes

* You can buy the chocolate mold I used here on Amazon: http://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

 

White Chocolate & Peppermint Homemade Chocolate Bar

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To get really festive for the holidays, I suggest using something you always have on hand–candy canes! Not only does this bar pair lovely white chocolate and Peppermint, I added graham crackers (or any cookies will do) to get an extra lovely texture with every bite.

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You always have leftover candy canes during the holidays so now you have another way to enjoy them.

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5 from 7 votes
Homemade Chocolate Bars: White Chocolate & Peppermint Homemade Bar
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 large bar
Author: Gemma Stafford
Ingredients
  • 1 cup (6oz/170g) white chocolate
  • ½ cup (2oz/60g) peppermint candy canes, crushed
  • ½ cup (2oz/60g) cookies, crushed
Instructions
  1. Melt the chocolate over a ban marie or gently in the microwave
  2. Mix in the peppermint candy canes and cookies
  3. Pour into your chocolate mold. Tap on the counter to release any air bubbles.
  4. Place in the fridge to set for 20 minutes
  5. Pop out of them mold and enjoy. store in or out of the fridge.
Recipe Notes

* You can buy the chocolate mold I used here on Amazon: http://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

Dark Chocolate and Salted Caramel Chocolate Bars

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Dark Chocolate is my absolute favorite and I often can eat it just by itself. But with the simple addition of my Signature Caramel Sauce, you’ve hidden a rich, sweet surprise inside of every chocolate bar you create.

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Creating filled candy bars is really simple. Just create your dark chocolate shell, let it set and then add anything you want inside with another layer of chocolate on top to hide it in there. It’s a sweet surprise in every bite!

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Wrap up these homemade candy bars with fancy paper or even give them away in a lovely box or tin. You’ve just created a homemade gift made straight from your heart.

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5 from 8 votes
Homemade Chocolate Bars: Dark Chocolate & Salted Caramel Bar
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 large bar
Author: Gemma Stafford
Ingredients
Instructions
  1. Melt the chocolate over a ban marie or gently in the microwave
  2. Pour into your chocolate mold and swirl it around bringing it up the sides to form a shell
  3. Place in the fridge to set for 5 minutes
  4. Once set, pour in the caramel sauce evenly all the way to the edge
  5. Pour the rest of the chocolate on top and spread it all the way to the edge also
  6. Tap on the counter to release any air bubbles
  7. Place in the fridge to set for 20 minutes
  8. Pop out of them mold and enjoy. store in the fridge until ready to eat.
Recipe Notes

* You can buy the chocolate mold I used here on Amazon: http://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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74 Comments

Write a Comment and Review

  1. Jackie Groves on December 11, 2018 at 4:13 pm

    Hi Gemma, I enjoy your web site and have learned a lot. I’ve watched some of your videos as well. I was wondering if Hershey’s cocoa powder can be added to vanilla almond bark for a substitute if I don’t have chocolate bark on hand for making candy?

    Thanks for your help.

    • Gemma Stafford on December 11, 2018 at 4:24 pm

      Hi there, yes that will work, great call! Enjoy and happy holidays!

  2. Sanjana on October 8, 2018 at 8:55 pm

    Hi Gemma,

    Here i am, again!! :O (oh, you’re gonna hate me!)
    I was wondering, how long would these last on the shelf outside the refrigerator? Considering the chocolate is only wrapped with a foil and wrapping paper (no air tight seal) ? I live in a city with low humidity.
    Would they last longer if they are sealed?
    Thankyou once again! 🙂
    Lots of love,
    Sanjana

    • Gemma Stafford on October 9, 2018 at 1:00 am

      Sanjana, I could not hate you, or any of the lovely Bold Bakers.
      Remember you are using chocolate which is stable, and this was traditionally wrapped in a light foil, not sealed at all. The new style of packaging is airtight, but that is relatively a new thing.
      What matters is the temperature, chocolate is not happy at temperatures above blood/body temperatures, that is what matters,
      Gemma 🙂

      • Sanjana on October 9, 2018 at 1:04 am

        Ah okay. But would you know how long they would last on shelf? 2 weeks maybe? or 1 month? if wrapped well and in ideal climate?

        • Gemma Stafford on October 9, 2018 at 2:12 am

          Hi there Sanjana,
          I am worried about the question! Are you doing this for commercial purposes? If so you may need a bit more advice than I can give you. For home use suggest you make this and use in a matter of weeks when properly stored, it depends on the additions too. I hope this is of help,
          Gemma 🙂

          • Sanjana on December 11, 2018 at 10:06 pm

            Hi Gemma, I am actually enquiring for a get together that we are holding at home. i was wondering how far ahead of time i can get them ready to avoid last min pressure 🙂

            • Gemma Stafford on December 12, 2018 at 4:21 pm

              Hi there, these can be made up to a week in advance. Enjoy!



  3. Susan Corcoran on June 27, 2018 at 10:42 am

    Hi Gemma, We tried the chocolate bars and they turned out amazing, I was wondering if you could make coffee crisp and Kit kat?

    • Gemma Stafford on June 27, 2018 at 8:40 pm

      Oh man, if I could make the at home id be as big as a house :).

      Toffee crisp might be just caramel and rice crispies.
      Gemma.

  4. Rushdah on January 9, 2018 at 4:33 am

    Any other way to make these without molds?

    • Gemma Stafford on January 9, 2018 at 9:25 am

      Hi there,
      I think I just answered this, but just in case!
      Use what you have. You can use a flat tray, then cut, or reuse containers at home, take a look through your kitchen!
      Gemma 🙂

      • Rushdah on January 9, 2018 at 10:19 pm

        There are so many comments so it’s difficult to read all… Sorry for inconvenience caused and thank you for answering… Rushdah

  5. Lian Arguin-Laverdière on April 7, 2017 at 5:08 pm

    Hi Gemma, I like spicy things and sweet things. These are my favorites. So I was wondering if it was possible to do a mix of the two and do spicy chocolate. Thank you so much.

    • Gemma Stafford on April 8, 2017 at 3:30 am

      Hi there,
      i will add this idea to my list, thank you,
      Gemma 🙂

  6. Lian Arguin-Laverdière on April 1, 2017 at 2:53 pm

    Hi, thank you for the recipes and your efforts!! I was wondering if you could show us how to make chocolate from scratch and not using already made chocolate.

    • Gemma Stafford on April 2, 2017 at 2:46 am

      Hi there,
      No! this is not for me, as it is not for most home cooks! It is possible to make a compound chocolate at home, but this is not real chocolate. Real chocolate requires fermented cocoa beans, and these are generally not available for the home chef, sorry,
      Gemma 🙂

  7. Mareena on February 27, 2017 at 5:35 am

    Hi Gemma! I’ve always loved chocolate, whatever I make has cocoa in it, no other flavors >o< So I really want to make CHOCOLATE. That's the thing I've always missed, but none on the recipes came out perfect 🙁 So I'd really <3 a recipe that shows how to make chocolate with cocoa, and without bought chocolate, Nutella or choco chips.
    Thank you 😀

    • Gemma Stafford on February 27, 2017 at 10:03 am

      Hi Mareena,
      Last things first! Puff pastry is not sweet, buttery and crisp, no sugar in it. It is ideal as a pie crust for savory fillings too. It is a great technique to get to grips with, but important to follow the instructions carefully.
      Chocolate is made with cocoa beans, not cocoa. The beans are dried and fermented where they are grown, and then the chocolate making process begins. This is really not a process for the home cook, unless you grow up where the beans are grown, and it has been done in your family for generations. sourcing the ingredients would be difficult too, except for commercial producers. I am sorry, i cannot help you with this one,
      Gemma 🙂

  8. Cristina on October 22, 2016 at 12:00 pm

    I love this recipe can I leave the Graham crackers out in the white peppermint chocolate bar?

    • Gemma Stafford on October 23, 2016 at 3:04 am

      Hi Christina, sure you can, make all of the recipes to your own taste 🙂

  9. Mehreen Aziz on September 14, 2016 at 1:19 am

    Thanks for the reply

  10. Mehreen Aziz on September 14, 2016 at 12:50 am

    Hi Gemma!?
    I am a young fan from Pakistan
    And my friend recommended you to me and you are amazing
    Mehreen ☺️☺️

    • Mehreen Aziz on September 14, 2016 at 12:51 am

      Can I please get a reply

  11. Cupcake on September 14, 2016 at 12:45 am

    Hi Gemma!
    I am a young fan and my friend recommended you to me and I love your recipes
    I am ten and from Pakistan

    • Gemma Stafford on September 14, 2016 at 1:03 am

      Hi there Mehreen, It is good to have you and your friend with us here on BBB, I do hope you will try some of the recipes, Gemma 🙂

      • Mehreen Aziz on September 14, 2016 at 1:16 am

        I am going to try the chocolates they look awesome and my friend tried your ice cream and it was awesome

        • Gemma Stafford on September 15, 2016 at 1:19 am

          I am happy to hear that, Mehreen, Gemma 🙂

  12. Dewi on September 13, 2016 at 11:03 pm

    Hi Gemma, could I substitute the milk chocolate with dark chocolate and milk? I’d like to make the rocky road

    • Gemma Stafford on September 14, 2016 at 12:37 am

      Hi Dewi,
      sure you can, you make this your own,
      Gemma 🙂

  13. Rarity12233 on August 1, 2016 at 8:21 am

    Hi gemma
    These chocolate bars are really good. Can u make homemade chococlates from cocoa powder ….
    Thanks alot

    • Gemma Stafford on August 1, 2016 at 1:34 pm

      Hi, delighted you liked them. You need to use chocolate because it has solids and cocoa to make the bar.

  14. Guil on July 22, 2016 at 6:03 am

    Hi Gemma! Thank you for these great ideas. Im wondering if i can use silicon molds for this? Thanks☺

    • Gemma Stafford on July 22, 2016 at 7:29 am

      Hi Guil,
      yes you can, very lightly oiled,
      Gemma 🙂

  15. Tabi on February 5, 2016 at 2:53 am

    Hi gemma. Its my first time doing baking and your recipes are really very easy and the thing which i love most is that the person like us who cant afford expensive ingredents and machines can also make them. So thank you so much. i also have one request that, My little sister requested me to make home made choclate for her, so i wondering do you have any recipe for making them because we cant afford choclate on daily basis and it will be very helpful if can show how to make them.

    • Gemma Stafford on February 15, 2016 at 2:24 pm

      Thanks so much for visiting my website, Tabi. I will add your request to my list. Stay tuned 🙂

  16. Rajvi Doshi on January 14, 2016 at 3:14 pm

    Hi Gemma,

    to make these chocolate bars I used NESTLE SEMI SWEET MORSELS, they dint turn out be as liquidity the chocolate needs to be ( I took 1 cup of morsels and microwaved it for 30 sec intervals for 2 mins) But the chocolate was still not liquidy . I then put some crushed pistachios and almonds and transferred it to the mould and kept in refrigerator ITS BEEN ALMOST 1 HR THE CHOCOLATE IS NOT SET. CAN YOU TELL ME WHAT CHOCOLATE DID YOU USE FOR YOUR BARS?

    • Gemma Stafford on January 15, 2016 at 5:28 am

      Hi, I used Ghirardelli Chocolate bars.

      The reason your sweet morsels didn’t set or actually melt is because they are really only supposed to be used for chips in cookies. If you notice they don’t actually melt or loose their shape in a cookie. They contain stabilizers that keep them that way. My suggestion, use a chocolate bar that is roughly 60-72% cocoa solids. You get good quality and it works well when baking. 🙂

  17. Tyler on January 8, 2016 at 2:46 pm

    That’s a great idea love to see what’s baking

    • Gemma Stafford on January 8, 2016 at 10:56 pm

      I have gotten such great photos back from Happy Bold Bakers. Hope you try it out 🙂

  18. Hajar on January 7, 2016 at 4:17 pm

    I loved this idea! And I really love watching you videos

  19. Parminder Singh on January 2, 2016 at 8:50 pm

    Hello Gemma,
    My name is PARMINDER SINGH and I am from India and I would like to know that how to make caramel sauce both normal and salted, ice cream base and egg free recipes. ( we dont eat eggs)

    • Gemma Stafford on January 6, 2016 at 6:42 pm

      Thanks so much for visiting my website, Parminder. Check out the recipe page on my website. You’ll be able to find recipes for all of those, and some egg-free options too. Hope this helps 🙂

  20. Shir Dagan on December 20, 2015 at 2:43 am

    Hi Gemma!

    If i would like to make stawberry filled chcolate would you suggest just pureeing strawberry and putting it in between the layers of chcolate? Also how would you suggest making mint falvoured chocolate? adding in mint extract or putting in some mint leaves in the chocolate?

    thanks

    • Gemma Stafford on December 31, 2015 at 5:59 pm

      Thanks for your comment. You can use a strawberry jam for the filling. For mint chocolate, I would recommend using mint extract. Hope this helps 🙂

  21. Lily Waters on December 14, 2015 at 7:06 pm

    OMG I love your channel, its been so helpful. I’ve been wondering where you got the gold foil to wrap your chocolate since I’m making them for Christmas gifts and can’t find them. Thanks so much for this great and delish idea!

    • Gemma Stafford on December 22, 2015 at 12:36 pm

      Thanks so much Lily. I’m glad you like my recipes. I got it in Sur la table, a kitchen shop. It is for wrapping candy. You might find it online.

  22. Bernardette Linwood on December 8, 2015 at 3:41 am

    Hi Gemma, so glad that I can make contact with you at last. I love all your recipes and I have tried a lot of them with perfect results. I do not have a face book but I have you on you tube. Now I have registered so that I will be able to receive everything. Thank you and keep up the good work. I come from sunny Malta.

    • Gemma Stafford on December 8, 2015 at 8:01 pm

      Thank you so much for visiting my website and subscribing, Bernardette. Really glad you like my baking videos 🙂

  23. Cristina on December 7, 2015 at 8:04 pm

    I forgot to let you can you make an Oreo chocolate bar and a chocolate bar filled with raspberry.

    • Gemma Stafford on December 8, 2015 at 8:11 pm

      I will add it to my list. Thanks for your requests 🙂

  24. Sabine on December 7, 2015 at 12:57 pm

    Hi Gemma, thank you for these amazing recipes. Actually, I need some help with an idea. I like to surprise a good friend of mine with a special chocolate creation with popcorn. Do you think it will work will the popcorn get too soft in the chocolate? What kind of chocolate would you suggest – milk or dark? And I’m looking for something crunchy to add. Maybe you have any idea what may be good. Caramel maybe? Would be really great if you could help. 🙂

    • Gemma Stafford on December 31, 2015 at 6:43 pm

      Thanks so much for your comment and visiting my website, Sabine. I haven’t tried a popcorn recipe yet, but I will add it to my list. Stay tuned! 🙂

  25. Cristina on December 6, 2015 at 8:16 pm

    I love your homemade chocolate bars but I love for you to make a gingerbread chocolate bar,suger cookie chocolate bar,pumpkin chocolate bar, cinnamon roll chocolate bar, eggnog chocolate bar and a hot chocolate chocolate bar.

    • Gemma Stafford on December 8, 2015 at 8:35 pm

      Thanks, Cristina. I will add your requests to my list. Stay tuned 🙂

  26. Marian on December 4, 2015 at 9:56 pm

    Hi Gemma, what chocolate did you use?

    • Gemma Stafford on December 5, 2015 at 7:53 am

      Hi Marian, What brand? Ghirardelli. I used milk chocolate and a dark 72% 🙂

  27. Mahnoor on December 4, 2015 at 12:15 pm

    Can I add some peanuts in the rocky road chocolate recipe. Will that work fine?

    • Gemma Stafford on December 5, 2015 at 7:55 am

      Hi, you sure can. I think peanuts were what was used in rocky road traditionally.

  28. Shir Dagan on December 4, 2015 at 6:40 am

    Hi Gemma,

    This looks great and I can’t wait to make it.
    If I want to make dark chocolate with mint do you recomend adding mint extract or buying actuall mint leaves?
    Also if I want to make mt chocolate with fruit should i puree it? If it is orange or strawberris how do you recommend incorporating it to the choclate bars?

    Thank you

    • Gemma Stafford on December 18, 2015 at 8:16 pm

      I would try it with mint extract. Hope this helps 🙂

  29. Miyuki on December 3, 2015 at 5:59 pm

    What a great idea about candy cane and graham crackers one! I would love to make that one! Thank you!

    • Gemma Stafford on December 8, 2015 at 8:47 pm

      Thanks for visiting my website, really glad you liked this recipe 🙂

  30. Adrien Oueini on December 3, 2015 at 4:41 pm

    YES!! Please have Brandi come back!

  31. Linda on December 3, 2015 at 2:40 pm

    I noticed that the chocolate was not tempered in any way. How did you manage to get such great results? What temperature did you hold the chocolate to so it did not lose temper?

    • Gemma Stafford on December 3, 2015 at 3:30 pm

      Thanks for your question, Linda. I don’t temper my chocolate. Once it’s warmed in the microwave, with a few lumps in there, let it sit for a few minutes. Then stir it. The chocolate that is not completely melted will cool down the melted chocolate. That’s a little tempering chocolate shortcut. Hope this helps 🙂

  32. Rajvi Doshi on December 3, 2015 at 9:40 am

    Hi Gemma,
    You are a GOD mother for me .
    Thank you for being my inspiration .
    I love love love love baking.
    My friend recently gifted me those measuring cups you use (polka dots )
    I am from India and your egg free recipes works the bests for me ( I don’t eat eggs).

  33. Rajvi Doshi on December 3, 2015 at 9:39 am

    Hi Gemma,
    You are a GOD mother for me .
    Thank you for being my inspiration .
    I love love love love baking. My friend recently gifted me those measuring cups you use (polka dots )
    I am from India and your egg free recipes works the bests for me ( I don’t eat eggs).

    • Gemma Stafford on December 3, 2015 at 3:08 pm

      Delighted to hear that. Thanks so much for watching 🙂

  34. sanyukta on December 3, 2015 at 9:01 am

    hi Gemma! I tried the bars and they were super delicious!!! And I mean it. my friends were greatly impressed and they thought that the bars were store-bought!
    thank you a lot for sharing your skills and of course, I want to have Brandi Milloy again for bigger and bolder baking!
    with love from your young fan
    Samyukta

    • Gemma Stafford on December 3, 2015 at 3:09 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  35. ishikhaa on December 3, 2015 at 9:00 am

    hi Gemma! I tried the bars and they were super delicious!!! And I mean it. my friends were greatly impressed and they thought that the bars were store-bought!
    thank you a lot for sharing your skills and of course, I want to have Brandi Milloy again for bigger and bolder baking!
    with love from your young fan
    Ishikhaa

  36. elizabeth urmson on December 3, 2015 at 8:28 am

    what kind of chocolate do you use please help

    • Gemma Stafford on December 3, 2015 at 3:10 pm

      I recommend using a high quality chocolate. But any chocolate you can find at the market should work fine. Hope this helps 🙂

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