YouTube is a dangerous, dangerous place when you're hungry. So when I found a video demonstrating how to bake a chocolate bar into puff pastry, I knew I had to try it. It turned out amazing and was one of the easiest, least messy recipes I've ever made. You only need 3-4 ingredients to make this elaborate looking dessert happen. This Thanksgiving dessert recipe is the perfect addition to your spread, especially if you're pressed for time but don't want to serve a premade store-bought dessert. We used Amano's Cardamom Black Pepper dark chocolate bar from this months Sweet Chocolate Box, but any of the chocolate bars featured in our shop would definitely do the trick here.
Pre-heat your oven to 415 degrees. Line a cookie sheet with parchment paper. Crack egg into a bowl and thoroughly beat it. Set egg aside.
Carefully roll out your puff pastry sheet into the parchment paper. Place chocolate bar in the center of the puff pastry. Cut diagonal lines on the left and right side of the chocolate about an inch apart. You may need to cut off some of the excess puff pastry (I definitely did) for easier handling. Remove the corner pieces of the puff pastry. (I forgot to take a picture of this step, sorry guys!)
Fold the flaps at the bottom and top of your chocolate bar in, then alternately fold in strips of puff pastry from the left and right side of the chocolate bar, creating a braided pattern.
Take your beaten egg and brush egg wash over the top of the puff pastry. Sprinkle raw turbinado sugar over over the top. Place your masterpiece in the oven (on your cookie sheet & parchment paper) for 10-15 minutes, or until puff pastry is golden brown.
Pro-tip: Keep a close eye on the puff pastry as it bakes. Every oven is different and puff pastry very quickly goes from perfect golden brown to burnt if you overcook it. Also, this is a pretty small dessert so I'd suggest making more than one!
Robyn Hartung, CEO