Make Your Own Chocolate Bar with Condensed Milk Ganache

First chop the white couverture into small pieces so it melts faster, and place it in a Bowl. Then put all the remaining ingredients into a pan, mix them together and bring them to a boil.

Once the mixture is boiling, pour the hot liquid over the white couverture and let it rest for about a minute. Then stir everything into an even mass until the couverture has completely dissolved.

For this recipe you want the thickest possible condensed milk Ganache. To make it homogeneous and set faster, it's important to homogenise it with an immersion blender. If necessary you can skip this step — the texture just won't be quite ideal. Then fill it into a Piping bag and set the Ganache aside for at least one hour at room temperature.

Now it's time to prepare the Chocolate mold. Polish it thoroughly with kitchen paper — this is crucial for the bars to have a lovely shine later. Then generously brush out the mold with tempered couverture using a silicone brush: this way your bars won't have any air bubbles on the surface at the end. Brush the side walls all the way up too, and rather a little over the edge to make sure there are no bare spots. Then scrape off the excess chocolate with the metal horn.

Now fill the mold with tempered couverture — either with a ladle or a Piping bag. Once the mold is completely filled, gently tap against it with the Chocolate hammer so that any air bubbles escape. Then let the chocolate rest for one to two minutes so a solid chocolate shell can form.

Turn the mold over and let the chocolate flow back into the tempering device or onto a sheet of baking paper. As you empty it, tap against the mold again with the Chocolate hammer and then clean the surface with the metal horn. The longer you wait before emptying, the thicker the milk chocolate layer becomes. If the shell has turned out too thick, simply tap a little longer so that more chocolate flows out.

Now place the mold in the fridge for about five minutes so the chocolate shell sets.

Once the chocolate shell has cooled, take the mold out. Now fill the bars with the condensed milk Ganache to about 1–2 mm below the edge. Gently tap the mold on the work surface so the filling spreads evenly — that's the only way to get a smooth, level surface.

To seal, fill a Piping bag with tempered Milk couverture, generously top up the bars and ensure an even distribution. Scrape off the excess chocolate with the metal horn and clean the surface. In this step you need to work quite quickly, otherwise the scraping won't come out nicely. Then carefully place the mold in the fridge: cooling takes about 20 to 30 minutes.

After about 20 to 30 minutes the bars should be cooled and you should no longer see any dark spots: during cooling the chocolate releases from the mold and therefore looks lighter.

To unmould, make a slight twisting motion, as if you wanted to twist the mold. Then you'll already hear the quiet snap of the bars — a good sign. Then turn the mold directly onto a clean surface or onto a Cake tin. Be careful: the bars fall out immediately when you turn it. If one does stay in the mold, gently tap it on the work surface — then the last one falls out too.