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Crispy Chicharron Chocolate Bars



Dark Chocolate Chicharron Bars. Crispy + Chocolate + Protein.

  • What: Dark chocolate bark embedded with pork rinds.
  • Time: 5 minutes of prep with an overnight freeze
  • Makes: 3 Bars, roughly 1oz each
  • Tools:
  • Candy Mold
  • Candy Thermometer
  • Flexible Spatula
  • Pot with water and smaller pot to float inside (or double boiler)

Ingredients and Amounts:

  • 1/4 cup Pork Panko
  • 1/2 cup Chocolate Chips (we used 51% Cacao Chips)
Crispy Chicharron Chocolate Bars
Step 1

Everything you need to make Chicharron Chocolate.

Step 2

Heat water up to 130° F and drop the second pot on top. Hold this temperature as close as possible during mixing - it is needed for the cocoa to temper properly.

Step 3

Add the chips in the upper pot. Gently stir with the spatula when they begin to melt. Drop in the Pork Panko once fully melted and stir in completely with spatula.

Step 4

After fully blended, pour into chocolate bar molds.

Step 5

Scrape mold tops to even out chocolate distribution. Freeze molds overnight and remove.