Make Your Own Chocolate Bars

Makes 3

Our Chocolate Bar Making Kits let you make chocolate bars from your choice of milk, dark and unsweetened chocolate. When it comes to adding inclusions, you are limited only by your imagination!

A chocolate bar to which you have added a flavouring is known as an inclusion bar. Once you have tempered your chocolate, it’s time to make your own wonky inclusion bar. Why not take a leaf from our makers’ books, and look to the experts for some inspiration?

You could try adding fruit and nut like TCHO, potato chips in the style of Boho, or even sesame seeds like Rózsavölgyi Csokoládé.

Whatever you choose, our Madagascan couverture is the perfect choice for those looking to make their own chocolate bars. Cacao from Madagascar naturally has a bright flavour profile, and the couverture is designed to melt evenly meaning that it is so easy to work with.

  • 25g of an inclusion of your choice


  1. Add 100g of chocolate couverture to a heatproof bowl*
  2. Pour 1inch water into a pan, then set this on a medium heat and bring to simmer
  3. Place the bowl on town of the pan, making sure that the water doesn’t come into contact with the base of the pan
  4. Stir the chocolate with a silicone spatula until it is fully melted
  5. When it has melted, remove the bowl from the pan, then stir through the remaining chocolate couverture until it has fully melted
  6. Add your inclusion, stirring completely
  7. Using a dessert spoon, divide the mixture evenly between three chocolate bar moulds
  8. Once the moulds are filled, gently rock the mould tray on the worktop to remove any air bubbles
  9. Set aside and leave to set for an hour**
  10. Once completely set, ease the bars out of the moulds and serve


*This technique is called the seeding method of making chocolate. By adding properly tempered chocolate back into melted chocolate, the chocolate has the structural information it will need to be able to retemper without being brittle or crumbly.

**Do not put the bars in the fridge to set. We know it’s tempting to try to speed up the cooling process, but doing this will only affect the way that crystal structures form within the chocolate and will lead to it being somewhat crumbly.

Making Inclusion Bars

What makes a good inclusion? Is it dry? Is it small enough to fit in a bar? Is it the perfect bite size for a dipped snack? If something is too big to fit in a bar can it be chopped up into bitesize pieces?

Chocolate doesn’t like moisture, so dried fruit and nuts – anything with a low moisture content – will work really well with your chocolate bar or lollies.

Inclusions such as crisps, popping candy or freeze-dried fruit must be fully coated in chocolate if you plan to store them rather than eat them immediately, otherwise they risk going stale or soggy (any sogginess will also cause your chocolate to bloom).

Don’t go overboard with quantities! No more than a tablespoon of your inclusion per bar is normally plenty; for something like freeze-dried raspberries or coffee, about a teaspoon per bar is enough.

If making chocolate bars, stir inclusions through the tempered chocolate before pouring into moulds, perhaps leaving a little aside to sprinkle over for decoration when you’re finished.

Alternatively, if the inclusions are bigger, you can poke some into the bar once you’ve filled your moulds.

Some More Inspiration

Shop Our Cooking Chocolate Range