1.Prep the double boiler: Fill a small saucepan with 2–3cm of water and bring it to a gentle simmer (not boiling—too much heat will burn the chocolate). Place a heatproof bowl on top of the saucepan, making sure the bowl’s bottom doesn’t touch the water.

2.Melt all center ingredients: Add the chopped white chocolate, taro chocolate, softened butter, heavy cream, and glucose syrup to the heatproof bowl. Stir gently with a silicone spatula as the ingredients melt—take your time, and keep the heat low. You want a smooth, lump-free mixture (if there are small lumps, keep stirring until they dissolve).

3.Pipe into molds & freeze: Let the chocolate mixture cool for 5 minutes (it should still be liquid but not hot). Transfer it to a piping bag and squeeze it evenly into the silicone mold, filling each cavity to the top. Tap the mold gently on the counter a few times to release any air bubbles (this keeps the center smooth). Cover the mold with plastic wrap and freeze for at least 4 hours—overnight is even better! The longer it freezes, the easier it’ll be to unmold and coat.

1.Melt coating chocolate & coconut oil: Use the same double boiler setup (wipe the bowl clean first if needed). Add the chopped taro chocolate and coconut oil to the bowl. Stir gently until both are fully melted and the mixture is smooth—this should take 2–3 minutes.

2.Add nut : Turn off the heat and take the bowl off the saucepan. Immediately stir in the chopped nut until they’re evenly coated with the chocolate-coconut oil mixture. Let the coating cool for 3 minutes—if it’s too hot, it’ll melt the frozen raw chocolate center; if it’s too cold, it’ll thicken and be hard to dip.

1.Unmold the frozen center: Take the mold out of the freezer and gently push the bottom of each cavity to pop out the frozen taro raw chocolate bars. Place them on a plate lined with parchment paper (don’t let them sit at room temperature—they’ll start to melt quickly!).

2.Dip in crispy coating: Pick up one frozen raw chocolate bar with a fork (stab it lightly in the middle so it’s easy to hold). Dip it fully into the taro chocolate-nut coating, twisting the fork slightly to make sure every side is covered. Let any excess coating drip back into the bowl—you want a thin, even layer (thick coating will be less crispy).

3.Let it set: Place the coated bar back on the parchment-lined plate. Repeat with all the bars. Once all are coated, put the plate back in the freezer for 15–20 minutes to let the crispy coating set completely.

Take the bars out of the freezer 2–3 minutes before serving—this lets the center soften just a little (so it melts in your mouth) but keeps the coating crispy. Bite into one, and you’ll get that perfect combo: creamy taro raw chocolate inside, crunchy nutty coating outside. It’s sweet, not too heavy, and so addictive—I promise you’ll want more than one!