Chocolate Bloc - Kraft Recipes Top
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Chocolate Bloc

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Make It

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  • Combine the butter, sugar, cocoa and water in a saucepan. Heat on very low heat for about 5 minutes watching carefully as cocoa burns easily. Remove from heat and cool slightly, but not too much cause it will become too thick to work with.
  • Place all the milk into the cocoa mixture and mix well, preferably with a hand mixer to make sure there are no lumps. Crush the Petit Beurre Biscuits into something of the size of bite pieces. Some can be crushed bigger, some smaller. Add this to to the fudge and fold in until it's all evenly distributed.
  • Line a square pan with parchment paper (the size of the pan will have an effect on the thickness of your bloc, so the smaller the pan, the thicker the bloc).
  • Pour the entire chocolate mixture into the pan and place in the refrigerator. Allow to set for at least 8 hours, but the longer it sit, the better it gets, so overnight would be best. With a clean knife ( for best results dipped in water), cut into 12 squares.

Special Equipment Needed


*Standrad stick of butter weighs in at 113 grams, so about 12 tablespoons, or 1 1/2 cups of butter will suffice. **If your milk is granulated, the best thing to do is run it through a coffee grinder or just put it in a plastic bag and roll over it with a rolling pin until it's very fine. ***One can add nuts or dried fruit such as cranberries if they wish.

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