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Dark Chocolate & Strawberry Center Bars

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Rich dark chocolate fudge bars with a jammy strawberry center, capturing the essence of chocolate-covered strawberries in a convenient, handheld form.

Ingredients

Scale
  • Fudge Base & Top:
  • 200 g dark chocolate (chopped or chips)
  • 100 g sweetened condensed milk
  • 40 g unsweetened Dutch-process cocoa powder
  • 1 pinch sea salt
  • Strawberry Center:
  • 150 g fresh strawberries (diced)
  • 1 tbsp maple syrup or honey
  • 1 tsp chia seeds or cornstarch (to thicken)
  • 1 tsp fresh lemon juice
  • Chocolate Shell & Garnish:
  • 150 g dark chocolate (for coating/drizzling)
  • 1 tsp coconut oil
  • 1 tbsp freeze-dried strawberry dust

Instructions

  1. Make the Strawberry Filling: Simmer diced strawberries, sweetener, and lemon juice in a small pan over low heat for 5–7 minutes until jammy. Stir in chia seeds (or cornstarch slurry), crush slightly with a fork, and let cool completely to thicken.
  2. Prepare the Fudge: Melt the 200 g dark chocolate, then stir in sweetened condensed milk, cocoa powder, and sea salt until a dense, glossy dough forms.
  3. Assemble the Layers: Line a small loaf pan or silicone bar mold with parchment paper. Press half of the chocolate fudge firmly into the base. Spread the thickened strawberry compote down the center, leaving a slight border. Gently press and smooth the remaining fudge over the top to seal the filling.
  4. Chill: Freeze for 1 hour (or refrigerate for 3–4 hours) until fully set and firm to the touch.
  5. Slice & Enrobe: Cut into rectangular bars using a warm, sharp chef’s knife. Melt 150 g dark chocolate with coconut oil. Dip or coat the chilled bars to create a crisp outer shell, then finish with thin chocolate drizzles and crushed freeze-dried strawberries.
  6. Set & Serve: Allow the chocolate shell to harden for 5 minutes, slice open to reveal the molten fruit center, and enjoy.

Notes

  • Work quickly when assembling the layers to prevent the fudge from setting before you seal the filling.
  • Use a hot knife for slicing to achieve clean, professional edges.
  • Chill the strawberry filling completely before adding the top layer to prevent bleeding.
  • If your kitchen runs warm, place the assembled bars in the freezer rather than the refrigerator for faster setting.
  • The flavors improve after a day as the strawberry center melds with the chocolate.
  • Always cool the strawberry filling completely; warm filling causes layers to bleed together.
  • Do not rush chill time; slicing before fully set results in crumbling and misshapen pieces.
  • Pat diced berries dry before cooking to prevent excess moisture.

Nutrition

Find it online: https://dishmio.com/dark-chocolate-strawberry-center-bars/