Fresh Fruit Chocolate Bars

Bittersweet chocolate bars

• 7 oz. (200 g) bittersweet chocolate, 60 or 70 percent cocoa
• 2 ½

Temper the milk and bittersweet chocolates separately. Using a chopping board, chop half the chocolate with a serrated knife. You may also use couverture chocolate in other forms, such as buttons, fèves, or pistoles. Finely chop the other half, or process it with the blade attachment of your food processor, and set it aside.