Like any normal human, you probably crave something you ate in your childhood. Most normal humans would just go out and buy that thing, wouldn’t they? Well, I am something other-than-normal, because I decided to make candy bars. Not just any candy bar, mind you, but those World’s Finest Chocolate Bars that kids sell as fundraiser items. However, like the Girl Scout cookie reduction, the ones they sell now are super skinny, at least half the size from what I remember selling. It’s also a cruel trick to have kids sell boxes of candy, as opposed to closed and sealed boxes of goods. One year, I couldn’t resist the temptation any longer. Smelling a mix of inked printer paper, cardboard, and chocolate became too much one night I was struggling to complete my homework. I ate one, then another, and another, and not really sure when I stopped...this went on for days. When my mom settled up my sales accounting and the money, something was way off! How could this happen? I played dumb, but I’m pretty sure she knew it was me as my older siblings were too good to steal. So, happy National Bittersweet Chocolate with Almonds Day...yeah, that’s apparently a thing. Celebrate with this recipe and don’t feel guilty if you eat more than one, because you paid for it this time!
Mangia’s Finest Chocolate Bars
You will need a 6-bar silicon candy bar mold and quality chocolate for this recipe.
240 g of milk chocolate
120 g of semi-sweet chocolate
120 g of unsweetened chocolate
60 small whole roasted salted almonds
Either use baking morsels or chop your chocolate into even-sized pieces. Place all of the chocolate into a bowl and set it over a pot of water. The water should not touch the bottom of the bowl. Turn the heat on to medium.
Once the chocolate at the bottom begins to melt, stir occasionally. Once about half of the chocolate is melted, stir constantly until just a few pieces are not quite fully melted.
Carefully remove the bowl from the pot of boiling water and continue to stir until fully melted.
Stir in the almonds, until incorporated, then pour the mixture into the silicon molds set on a baking sheet.
Once the mixture has been fully disbursed, pick up the baking sheet and tap it on a counter a few times to ensure any bubbles move to the top.
Place the candy bars in the refrigerator to chill for at least an hour or overnight.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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