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1
Melt and temper the chocolate (see pages 2530), then stir the krokant into the chocolate and blend thoroughly.
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2
Pour the mixture into the cavities of the mold of your choice, then clean off the edges with a flexible-blade spatula.
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3
Tap the mold on a countertop a few times to eliminate air pockets.
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4
Place the mold on a flat surface in the freezer for 15 minutes.
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5
Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper.
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6
Hold the mold by opposite corners and gently twist it in opposite directions.
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7
The candy bars should drop out of the mold.
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8
If they dont drop out easily, return the mold to the freezer for another 15 minutes and try again.
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9
In a tightly covered container, the molded chocolate bars will keep for 1 week at room temperature; if the container is wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer.
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10
The chocolate bars taste best at room temperature.
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11
Substitute nougatine (page 152) or praline (page 147) for the krokant.
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12
White Chocolate Pecan Bars: Substitute white chocolate for the bittersweet chocolate and 3 tablespoons toasted, roughly chopped pecans for the krokant.
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13
Chocolate Hazelnut Bars: Substitute milk or white chocolate for the bittersweet chocolate and 3 tablespoons toasted, skinned, finely ground toasted hazelnuts for the krokant.
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14
Chocolate Almond Bars: Substitute milk or white chocolate for the bittersweet chocolate and 3 tablespoons toasted, whole, unblanched almonds for the krokant.
