Meet the Franoi Chocolate Bar: glossy 70% dark chocolate studded with crunchy freeze-dried strawberries and a whisper of sea salt. No molds, no oven just melt, swirl, chill. It snaps, it shatters, it disappears. Ten minutes to make; a lifetime to stop thinking about.
What Makes This Franoi Chocolate Bar Recipe So Good
The Franoi Chocolate Bar is the perfect balance of textures and flavors.
The crunchy freeze-dried strawberries contrast with the smooth melted chocolate, while a hint of sea salt elevates everything. It’s customizable, requires zero baking, and looks like it came from a gourmet chocolatier. Plus, you can make it in bulk and stash it for emergencies (like when your boss emails you at 3 PM on a Friday).
Ingredients
- 200g dark chocolate (70% or higher—no cheating with candy melts)
- 50g freeze-dried strawberries (crushed, not powdered)
- 1 tbsp coconut oil (for that extra glossy snap)
- Flaky sea salt (a pinch, because you’re fancy now)
- Optional: 1 tsp vanilla extract, chopped nuts, or a drizzle of white chocolate
Step-by-Step Instructions
- Melt the chocolate. Break it into chunks, add coconut oil, and microwave in 30-second bursts (or use a double boiler if you’re extra). Stir until smooth.
- Crush the strawberries. Pulse them in a bag or blender until they’re small chunks—not dust. You want texture, not jam.
- Mix it up. Pour ¾ of the strawberries into the melted chocolate and stir. Save the rest for topping.
- Pour and spread. Line a tray with parchment paper, dump the chocolate mix, and spread it evenly. Sprinkle the remaining strawberries and sea salt on top.
- Chill. Throw it in the fridge for 1 hour (or freezer for 15 minutes if you’re impatient).
- Snap and devour. Break it into rustic chunks or cut clean squares. No judgment either way.
Storage Instructions
Store the Franoi Chocolate Bar in an airtight container in the fridge for up to 2 weeks (good luck making it last that long). For longer storage, freeze it for up to 3 months.
Pro tip: Layer parchment between pieces to prevent sticking. If it sweats when thawing, just blot it—no drama.
Benefits of This Franoi Chocolate Bar Recipe
This isn’t just a sugar bomb. Dark chocolate packs antioxidants, strawberries add vitamin C, and coconut oil gives healthy fats.
It’s gluten-free, dairy-free (if you pick the right chocolate), and way cheaper than artisanal bars. Plus, making it yourself means you control the sugar—no sneaky additives here.
Common Mistakes to Avoid
- Overheating the chocolate. Burnt chocolate is tragic. Microwave slowly and stir often.
- Using fresh strawberries. They’ll make the bar soggy. Freeze-dried only.
- Skipping the salt. It’s not optional. Trust us.
- Impatient chilling. If the chocolate isn’t fully set, it’ll break messily. Wait it out.
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Alternatives
Not a dark chocolate fan?
Swap in milk or white chocolate. Hate strawberries? Try crushed raspberries, orange zest, or even pretzel bits.
For a vegan version, use dairy-free chocolate and skip the honey drizzle. The recipe is forgiving—experiment!
Franoi Chocolate Bar
Ingredients
- 200 g dark chocolate 70% or higher
- 50 g freeze-dried strawberries crushed, not powdered
- 1 tablespoon coconut oil
- 1 pinch flaky sea salt
- 1 teaspoon vanilla extract optional
- chopped nuts or white chocolate drizzle optional toppings
Instructions
- Break chocolate into chunks, add coconut oil, and melt in 30-second bursts in the microwave, stirring until smooth. Or use a double boiler.
- Crush freeze-dried strawberries into small chunks using a bag or blender—avoid turning them into powder.
- Stir ¾ of the crushed strawberries into the melted chocolate. Reserve the rest for topping.
- Line a tray with parchment paper. Pour and spread the chocolate mixture evenly.
- Sprinkle reserved strawberries and flaky sea salt over the top. Add nuts or a drizzle of white chocolate if desired.
- Chill in the fridge for 1 hour, or in the freezer for 15 minutes until firm.
- Break into rustic chunks or cut into squares. Serve and enjoy.
Notes
Nutrition
FAQ about Franoi Chocolate Bar
Can I use frozen strawberries instead of freeze-dried?
Nope. Frozen strawberries add too much moisture and turn your chocolate into a sticky mess.
Freeze-dried is the only way.
Why add coconut oil?
It makes the chocolate smoother and easier to work with, plus gives it a professional snap. You can skip it, but the texture won’t be as good.
My chocolate seized—help!
You probably got water in it (or overheated it). Start over, and this time, keep everything dry and melt slowly.
Can I use a chocolate mold?
Absolutely.
Pour the mix into molds for Instagram-worthy shapes. Just don’t overfill.
How do I make this sweeter?
Use milk chocolate or stir in a teaspoon of honey. IMO, the strawberries add enough sweetness, but you do you.
Final Thoughts
The Franoi Chocolate Bar is stupidly simple but looks and tastes like you spent hours on it.
It’s the ultimate quick fix for cravings, gifts, or showing off. Once you try it, you’ll wonder why you ever bought overpriced chocolate. Now go make it—your future self will thank you.
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Let’s make cooking easier, together one delicious bite at a time.
