The Terminator (#68)
- Using a double boiler technique melt your Crisco and honey. If you have any milk or dark chocolate on hand that you can melt, add it now.
- Once it seems well melted, stir in the coco powder. Keep the bowl over the heat and continue to stir your mixture until everything is mixed thoroughly with no clumps.
- Taste your chocolate. If it is too bitter add vanilla extract. I didn't measure how much I used, but I estimate it was about a tsp.
- While the chocolate is still hot, pour it into a mold. If you don't have one, get creative and make one. I made mine using some glass stirrers, which I put on parchment paper on a cookie sheet. Make sure you butter or grease your mold so it doesn't stick.
- Before it starts to cool, use a knife or spatula to gently guide your chocolate so that it reaches the corners of your mold and is relatively level.
- Let it set out and start cooling while you prepare your topping. Use whatever you have on hand. It could be chopped nuts, peppermint, sprinkles, or just about anything else that works with chocolate. For my topping, I melted some white chocolate that I had on hand and poured it on top. Add your topping before the chocolate has cooled completely so that it binds to the bar.
Overall, the night was a big success. I wasn't sure how the MREs would be received, but my guests loved the experience of heating and preparing their packs of food. I was also afraid that chocolate bars might be too simple for dessert, but again, the uniqueness of eating a homemade chocolate bar made it success.