Skip to main content

So this nerd walks into a bar...

My parents gave me a couple boxes of Nerds for Christmas.

And my philosophy tends to be that chocolate makes everything better.

Stacey's Nerdy Chocolate Bars:
17 oz Guittard 64% dark chocolate couverture
Holiday Nerds (green, red, and white - watermelon, wild cherry, and punch flavors)
1 oz bar mold (16 cavities)

First I put some of the nerds into a bowl for easy access.
Then, I tempered the dark chocolate and then spooned it into the molds with a tablespoon.  Two heaping tablespoons full of chocolate fill the mold pretty well.  I followed that with my standard jiggling of the mold on the counter to remove air bubbles.  Then I sprinkled the nerds on top, and went on to the next cavity until I'd filled all 16.

I let the chocolate cool overnight and freed them the next morning.  Correctly tempered chocolate will just fall out of the bar molds, so it's important to be prepared for that.  I covered the mold with plastic wrap, and then invert a baking sheet on top of it.  Then I turned the mold and baking sheet over so that the baking sheet is on the bottom.  I removed the mold and the remaining chocolates are face down on the plastic.

This bar is upside down compared to my white chocolate love bars where the mold side is the top.  I wanted to be able to see the nerds in the chocolate, so I did it this way:

Labels:

Comments

  1. embiguousFebruary 21, 2011 at 11:13 AM

    what a great idea! you should try these strawberry bars. they have chocolate consistency but are tart. i only had them in japan though. :( i'm sure nerds would be great w/them!


    http://www.pockywatch.com/2009/11/meiji-milk-chocolate-rich-strawberry-and-rich-matcha/

    ReplyDelete
  2. Stacey WarrenFebruary 21, 2011 at 12:30 PM

    I'm totally going to try and make some facsimile of those! When we get together for our lunch / crafts, I'll have to make you try it and tell me if you think it's similar (assuming I can actually make something that looks close).

    ReplyDelete

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake
5 comments
Read more

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three!  Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p
Post a Comment
Read more

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro
1 comment
Read more