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In article >,
(Mike Bates) wrote:

> Hello all,
> I'm looking for a good recipe for hard chocolate, like when it cools
> to room temperature it is close to as hard as a hersheys bar. I have
> unsweetened chocolate to work with (and sugar, eggs, etc...) I'm going
> to try layering this on top of creme brulee in place of the sugar
> topping. Thanks in advance!

I'm with Kimberly here. Buy a Hershey bar, melt it and pour it on top.
When it cools it will be at the exact hardness of a Hershey bar. You can
buy milk chocolate, dark chocolate, white chocolate, or use a combination
melted separately to make designs.

--
Dan Abel
Sonoma State University
AIS