I love chocolate. My favorite kind is dark chocolate (more than 70% cacao) with sea salt, but every now and then I like chocolate with a little something extra.
The great thing about making chocolate from scratch is the versatility. Dried fruit, spices, herbs, nuts, mint or vanilla extract may be mixed together to create a chocolate bar with pizzazz.
This is not the usual kind of chocolate bar. Not at all. My hats off to all of the brilliant chocolatiers and chocolate makers who put so much time and craft into making chocolate bars. This is a quick recipe that tastes of chocolate.
Adrienne Holton 