Neapolitan Chocolate Bar

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These Neapolitan chocolate bars make an excellent token of gratitude for a friend or a delightful spontaneous gesture to express appreciation for a loved one, boasting the perfect blend of chocolate and strawberry flavors.
Neapolitan Chocolate Bar

Appreciation Neapolitan Chocolate Bar

Neapolitan Chocolate Bar
For a fun twist on this recipe, try adding any of our delicious crunches to the chocolate for added burst of flavor.

Ingredients

  • Strawberries and Cream Candy Coating
  • Milk Chocolate Candy Coating
  • White Chocolate Candy Coating
  • White Fondant
  • Gold Luster Dust
  • Color Solution (used to turn luster dust into paint)
  • Gold and White Sprinkle Mix of your Choice

Instructions

To begin you will need white fondant and a letter embosser. For this recipe we used renshaw white fondant and the snap together letter embosser set. Start by snapping together the letters to the words of the saying you would like for your candy bar. For this set we chose: “I love you” and “You melt my heart”. Then, roll the white fondant onto a silicone baking mat dusted with powdered sugar or cornstarch to keep the fondant from sticking to the mat. Roll the fondant into a thin sheet, but not thin enough to be see-through. Using medium pressure, press the words from the embosser set into the fondant one at a time. Be sure to apply pressure to the letters so that every letter makes an indent into the fondant. Once all of the words are pressed and evenly spaced on the fondant cut the words out using a pastry wheel. Set aside to harden for a couple of hours or in a dehydrator for 10-15 minutes. This will make them easier to handle and prevent the letters from stretching when handling.
Once the fondant words have become dry and not tacky they are ready to paint. In a small dish or paint pallet mix gold luster dust with color solution to create a paint. Be sure to only add a couple drops of color solution at a time to ensure the mix is not too thin. Once the paint is mixed using a craft brush to dab the paint over the words. Using a sweeping motion will remove the gold and leave a streaky pattern. Be sure to dab the paint to cover the letters completely.
For the next step, fill three, 12 inch piping bags with milk, white, and strawberry candy coating. Melt in the microwave using 30 second intervals and massage the bag in between times to ensure all of the chocolate is fully melted. For this recipe we used the break apart candy bar chocolate mold. Place the chocolate bar on a flat surface. Then, cut a small hole in the bag with milk chocolate candy coating and fill two rows of squares at the bottom of the mold. Then fill the next three rows of candy bar squares with strawberry chocolate. Lastly, fill the last two rows of the chocolate bar with white chocolate. When all Chocolate has been added gently tap the mold on the counter until all of the chocolate has settled and any air bubbles have come to the surface of the mold. Using a scribe pop all of the air bubbles on the surface of the mold. Then, swirl the white and strawberry chocolate so there is no harsh line. Then, repeat with the milk and strawberry chocolate. Be sure to clean the scribe in between each use to not spread unwanted colors into other parts of the chocolate bar.
While the chocolate is still wet, place the fondant words onto the chocolate bar one word at a time, being sure to lay them in a straight even layer. Once the words are placed it is difficult to move them as the fondant will set into the wet chocolate. Scatter the sprinkle mix of your choice around the words on the chocolate bar. Then, place the mold in the freezer for about 10 minutes or until the chocolate is completely hardened.
Take the mold out of the freezer and carefully remove the chocolate bars from the mold. The chocolate bar should easily release from the mold. If it does not come out easily the chocolate may not be completely hardened and need to be placed in the freezer for a little longer. Be careful not to handle the chocolate bar too much as the chocolate can start to melt and smudge.
For this candy bar we packaged them in cello bags and sealed them with a twist tie with a white bow attached. If you wish to display the chocolate bars in this way be careful placing the chocolate bars into the cello bags as some of the gold from the fondant can come off onto the bags.

Products used

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