I have about 5-6 different dark chocolate bars sitting at home at any given point in time. You just never know when you're going to crave a square of bittersweet chocolate. And when you do, you need some variety! Although equally delicious, everyone knows a chocolate toffee bar is completely different than a coconut caramel one - right? I guess what I'm trying to say is that chocolate is good. And you can never have too much laying around. And if you feel the same way that I do, you should try making your own chocolate bars!
It's as easy as it looks. There are so many different topping combinations you can try. For mine, I used dried figs, pistachios and sea salt. Partly because I love all those ingredients and partly because I already had them stocked in the house. Use whatcha got!
I learned a lot about chocolate when making these, namely TEMPERING. More on tempering in the instructions, but if you're taking this route you'll need a chocolate thermometer for the method below. This is a good route to take if you'll be gifting these for the holidays as it allows the chocolate to sit out at room temperature and not melt as easily.