📖 Instructions

1. Prepare Your Workspace: Clear a clean, flat surface in your kitchen. Gather all your ingredients and equipment. Having everything within reach will make the process smoother and more enjoyable. Think of it like setting the stage for a culinary performance.
2. Melt the Chocolate (Part 1): In a heatproof bowl set over a saucepan of simmering water (making sure the bowl doesn't touch the water), gently melt 12 ounces of high-quality dark chocolate (at least 70% cocoa). Stir frequently with a rubber spatula until completely smooth. Be patient, chocolate can be a bit temperamental! Pro Tip: Avoid getting any water into the chocolate, as this can cause it to seize.
3. Incorporate Butter and Cream: Once the chocolate is fully melted, remove the bowl from the heat. Add 4 tablespoons of unsalted butter, cut into small pieces, and 1/4 cup of heavy cream. Stir until the butter is completely melted and the mixture is smooth and glossy. The butter adds richness, while the cream provides a velvety texture.
4. Add Flavorings: This is where you can get creative! Stir in 1 teaspoon of vanilla extract and a pinch of sea salt. For an extra layer of flavor, consider adding a teaspoon of instant espresso powder or a dash of cinnamon. These additions enhance the chocolate's natural depth.
5. Prepare the Add-Ins: In a separate bowl, combine your choice of add-ins. I recommend a mix of 1/2 cup of chopped nuts (such as almonds, pecans, or walnuts), 1/4 cup of dried fruit (like cranberries or cherries), and 1/4 cup of chocolate nibs. Feel free to experiment with other options like pretzels, candied ginger, or even a sprinkle of chili flakes for a spicy kick. I like to keep some things simple.
6. Combine and Pour: Gently fold the add-ins into the melted chocolate mixture until evenly distributed. Be careful not to overmix, as this can cause the chocolate to become grainy. Pour the mixture onto a parchment-lined baking sheet, spreading it into an even layer about 1/4 inch thick. If you want a more polished look, use an offset spatula to smooth the surface. Dont worry too much if you're a bit off
7. Chill to Perfection: Place the baking sheet in the refrigerator and chill for at least 2 hours, or until the chocolate is firm to the touch. Patience is key here! Resist the urge to peek too often; the longer it chills, the better the texture will be.
8. Break and Enjoy: Once the chocolate is fully set, remove it from the refrigerator. Use a sharp knife or your hands to break it into irregular pieces. The imperfect shapes add to the rustic charm. Store the handcrafted chocolate in an airtight container in a cool, dry place. It will keep for up to 2 weeks (if it lasts that long!). Enjoy each bite slowly, savoring the complex flavors and satisfying crunch.