Franui Style Chocolate Bar with Fresh Berries

Prep time15 minutes
Rest time30 to 60 minutes
Total time45 to 75 minutes
DifficultyMedium
Servings2 large chocolate bars

A Franui-inspired gourmet chocolate bar filled with fresh blueberries and raspberries, topped with toasted cashews and crunchy cacao nibs.

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What we love about this bar

There’s just something irresistible about this chocolate bar. It’s rich, intensely chocolatey, and packed with fresh bursts of berries in every bite. You get a satisfying crunch from the toasted cashews, macambo, and cacao nibs, which go perfectly with the fruity flavours in this bar. It’s gorgeous, takes just 15 minutes of active work, and makes the most delicious antioxidant-rich treat.

Where’s it from?

Franui is an Argentinian chocolate company best known for their white and dark chocolate covered raspberry bites. This chocolate bar takes inspiration from the iconic Franui chocolates, and includes raspberries, blueberries, and a few extra crunchy toppings.

Why cocoa?

This chocolate bar is made using 70% dark chocolate and cacao nibs for crunch. It’s intense, bold, and slightly bitter, adding the perfect contrast to the sweet and nutty toppings. Plus, the higher the cocoa content, the more antioxidants in the chocolate, so this bar is a sweet way to get more antioxidants into your diet.

Recommandation de cacao

What cocoa should I use?

Use our dark cocoa drops for the base of this chocolate bar for that rich, dark color and robust chocolate flavour. Top with cacao nibs for crunch, and the extra antioxidant boost is a nice plus.

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La recette

Suivez ces étapes pour créer votre chef-d'œuvre

Ingredients

Tools

  • Chocolate bar mould

Chocolate

Fruits

  • 50 g fresh blueberries
  • 50 g fresh raspberries

Crunch topping

  • 40 g raw cashews, lightly toasted and crushed
  • 40 g toasted macambo 
  • 15 g cacao nibs

Method

Temper chocolate
Melt dark chocolate to between 45 to 50°C.
Cool to 27 to 28°C, then reheat to 31 to 32°C for a glossy, snappy finish.
Not a tempering pro? No problem, check out our video guide for tempering chocolate.

Arrange berries
Place fresh blueberries and raspberries directly into each cavity of the clean, dry polycarbonate mould.
Pat berries dry to avoid seizing the chocolate.

Pour chocolate
Carefully pour the melted tempered chocolate over the berries, covering them completely.
Smooth the surface with an offset spatula if needed.

Add toppings
While the chocolate is still slightly soft, sprinkle crushed cashews, crumbled macambo pieces, and cacao nibs on top.
Press toppings down lightly into the chocolate. 

Chill and unmould
Refrigerate until fully set, or approximately 30 to 60 minutes.
Gently tap and invert the mould to release the chocolate bar.

chocolate and berry garnish

Parcours du chef

Hyram De La Paz est la force créative derrière la magie des recettes de The Cocoa Circle. Spécialiste professionnel des bonbons avec plus de six ans d'expérience dans des cuisines à haute énergie, Hyram connaît le cacao comme personne d'autre. Sa spécialité est la pâtisserie. Dans notre cuisine, il allie une technique de classe mondiale à une touche d'imagination pour transformer le cacao en quelque chose de spectaculaire.

Antioxidant Rich Homemade Franui Chocolate Bars

Ever wanted to make your own healthy artisan chocolate bars at home? This easy recipe shows you how to make chocolate with perfectly tempered chocolate. We'll guide you through the chocolate tempering process to create delicious dark chocolate bars, a great cooking tip for any home chef!

Conseils du chef

Get creative

Add peanuts, almonds, strawberries, bananas, caramel drizzle… whatever you fancy.

Don’t forget to temper

Temper your chocolate to get a glossy sheen and snappy texture.

Move fast

Add the crunch topping while the chocolate is still slightly soft, then press lightly so it adheres.

Dry the berries

Pat the berries dry before placing them in the mould to avoid seizing the chocolate.