I was first introduced to the concept of a chocolate sharing bar by chef Migoya of Hudsons Chocolate. The fun of having a larger, more elaborate chocolate candy bar for entertaining really appeals to me.

The mould is first filled with a liquid caramel.

Followed by a mixture of milk chocolate, feuillentine, roasted pecans, cacao nibs and chocolate covered popping candy.

Topped with truffles filled with a coffee ganache.

The bar is frozen for several hours, then sprayed with brown cocoa butter for a velvet finish.