Recipes for Chocolate Bar

Ingredients

• 2 cups expired chocolate bars, chopped
• 1/2 cup nuts (e.g. almonds, pistachios), chopped
• 1/4 cup dried fruit (e.g. cranberries, raisins), chopped
• 1/4 cup shredded coconut

Instructions

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the chopped chocolate bars in 30-second intervals, stirring in between, until completely melted and smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
4. Sprinkle the chopped nuts, dried fruit, and shredded coconut over the melted chocolate, pressing them gently into the surface.
5. Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is firm.
6. Once firm, break the chocolate bark into pieces and store in an airtight container.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup expired chocolate bars, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped expired chocolate bars.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Ingredients

• 200g slightly expired chocolate bars
• 1 cup heavy cream
• 3 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Whipped cream and grated chocolate for garnish

Instructions

1. 1. Melt the chocolate bars in a heatproof bowl set over a saucepan of simmering water.
2. 2. In a separate bowl, whip the heavy cream until soft peaks form.
3. 3. In another bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
4. 4. Slowly pour the melted chocolate into the egg mixture, whisking constantly.
5. 5. Gently fold in the whipped cream until well combined.
6. 6. Divide the mousse mixture into serving glasses or bowls.
7. 7. Chill in the refrigerator for at least 2 hours, or until set.
8. 8. Garnish with whipped cream and grated chocolate before serving.