This simple dessert is made by pouring tempered chocolate into a loaf pan, and sprinkling on tasty add-ins. Any loaf pan will work, but I will say I have two faves: silicone pans, which will leave the chocolate especially shiny, or disposable paper pans, which are easy to pull off chocolate in even if your tempering isn’t stellar. <br /> <br />Featured In: <a href="https://food52.com/blog/21502-giant-chocolate-bar-tiny-cream-pie-and-valentines-day-desserts-for-2">Giant Chocolate Bar, Tiny Cream Pie, And 2 Other (Easy!) Desserts for 2</a>

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