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 close to the original.
Break the chocolate into pieces. 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.
Pour the chocolate mixture into the mold, filling the cavities (only about half way up if you're using the suggested mold below).
Let the chocolate cool and set for at least 2 hours, until solid.
When the chocolate bars are solid, carefully remove them from the mold.
Serve and enjoy! These can be stored in an airtight container in a cool, dry place. 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.
Notes
The mold size I use: 11 x 10.1 x 1 inch. Cavity Size: 2.9 x 1.9 x 1 inch