Cuban Lunch Chocolate Bar Recipe
This classic Cuban Lunch chocolate bar has the perfect ratio of chocolate to peanuts and is melt-in-your-mouth delicious! This recipe is very, very close to the original candy bar.
Servings: 12 bars
Calories: 279kcal
Equipment
Ingredients
- 16 ounces high quality dark chocolate broken into pieces
- ¼ cup Spanish peanuts chopped
- ½ cup Spanish peanuts whole
Instructions
- Melt the chocolate in a double boiler over simmering water, stirring frequently with a spatula. (You can use a metal or heat-proof glass bowl that fits on top of a pot.)Alternatively, you can microwave the chocolate in a microwave-safe bowl at 20 second intervals, stirring each time until fully melted.
- Take the bowl of chocolate off the heat. Stir in the chopped and whole peanuts. Mix well.
- Using a spoon, transfer the chocolate mixture into a candy mold, filling the cavities. If you're using my suggested mold below, fill them only about half way up.
- Let the chocolate cool and set for at least 2 hours or more, until solid.
- When the chocolate bars are solid, carefully remove them from the mold.
- Serve and enjoy!
Notes
- Mold size: You can use any kind of candy mold or even mini cupcake liners but the mold size I use is 11 x 10.1 x 1 inch. The cavity size is 2.9 x 1.9 x 1 inch. I fill them half way up to get the perfect size chocolate bar.
- Silicone molds: If using a silicone mold, place it on a sheet pan so that you can transfer it easily.
- Spanish peanut skins: It is fine to leave the peanut skins, but if you want to remove them first, see post for steps.
- Chocolate type: I use the large Lindt dark chocolate bars for this recipe as it isn't very bitter for a dark chocolate - it has 49% minimum cocoa solids.
- Temperature: Try to let the chocolate set in a room that is at a cool room temperature for best results. Hardening the chocolate in a fridge or freezer can cause chocolate bloom.
- Chocolate bloom: Blooming can occur when chocolate is exposed to moisture and/or heat. Chocolate will become grey in appearance which doesn't look great but is perfectly fine for eating. Make sure your mold is clean and dry to avoid this and follow the storage/temperature instructions.
- Storage: These candy bars can be stored in an airtight container in a cool, dry place for months once they are set. Fridge and freezer storage is not ideal but still an option. I will sometimes store them in the fridge if it's warm in the house. If you are freezing them, first cover well, refrigerate for 24 hours (to avoid temperature shock) and place in a freezer bag.
- Gift idea: If you are giving them as a gift, you can even wrap them in colored foil squares to make them look like legit chocolate bars.
Nutrition
Calories: 279kcal | Carbohydrates: 19g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 341mg | Fiber: 5g | Sugar: 9g | Vitamin A: 15IU | Calcium: 37mg | Iron: 5mg
