Chocolate bar mold or make your own mold with food safe material

⅓ cup (2oz/50g) Genauva (extra) dark or milk chocolate gems (for 1 bar)

Chopped Hazelnut and dried apricots

Chocolate bar with hazelnuts and apricot

Chocolate bar recipe


  • Melt and temper the Genauva chocolate chips (see in our ebook how to do it)
  • In case you don’t have a professional chocolate mold, you can make one with food safe material and place a stamp inside the box for the fun factor
  • Pour the tempered chocolate in the mold
  • Knock the mold gently on the counter to remove the air bubbles
  • Sprinkle the nuts and apricots on the melted chocolate, push a little to let it stick onto the chocolate
  • Put into the fridge for at least 1 hour

Whit a nice wrap you have an excellent customized Belgium chocolate bar for your loved ones.

Comments, questions and tips

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