Digital Branch: Homemade Candy Bars: Overview

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Creativebug: Mastering Chocolate at Home
Working with chocolate is an art unto itself, and there’s no better person to learn from than master chocolatier, Mark Tilling. Mark teaches how to melt chocolate in a microwave or double boiler, how to troubleshoot common mistakes, and how to use a bar mold and delicious mix-ins, like dried fruits and popping candies, to create custom bars featuring dark, milk, and white chocolates.
Creativebug: Raspberry Chocolate Bars
Mark Tilling helps Courtney make marbled raspberry chocolate bars. This video originally appeared on Facebook Live on February 14, 2017.
DIY Crunchy Chocolate Bars
Fisher Nuts gives you recipes to customize your own chocolate bars with ingredients like almonds, coconut flakes, pretzels and freeze dried fruits!
Pinterest
Explore Pinterest for new and exciting ingredients to add to your DIY chocolate bars! Search for terms like "diy chocolate bars" or " homemade chocolate bars" to discover ideas on how to customize your chocolate bars.

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Encyclopedia of Chocolate by Pierre Hermé (Foreword by); Clay McLachlan (Photographer); Ecole Grand Chocolat Valrhona; Frederic Bau (Editor)
ISBN: 9782080203663
Publication Date: 2018-09-04
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker's secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Bean-To-Bar Chocolate by Megan Giller; Michael Laiskonis (Foreword by)
ISBN: 9781612128214
Publication Date: 2017-09-19
Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like "white chocolate isn't chocolate") and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You'll get a taste for the chocolate-making process and understand how chocolate's flavor depends on where the cacao was grown -- then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.