Finely chop the ◎ ingredients of your choice. They won't blend well with chocolate if you don't chop them finely enough.
Roughly crack or chop the chocolate and melt in the microwave. (40 seconds→30 seconds→20 seconds at 700w)
Note Cooking time may vary depending on your microwave.
Even if it is still lumpy, it will melt with the residual heat. Don't melt it too much.
Pour the melted chocolate into Step 1 and mix well.
Place the mixture on parchment paper, shaping it into a log. It's easier to roll on a bamboo sushi mat.
Roll and adjust the shape and twist to secure both ends ('candy' wrap).
Leave it in a cool place or chill in the fridge for 30 minutes to let it harden. When it's hard, open the wrapping and sprinkle with cocoa powder (powdered sugar).
When you store it, wrap with aluminum foil over the parchment paper (not in a 'candy' wrap) so that the paper won't tear easily.
When you eat, take it out of the fridge and leave it at room temperature for a while before you cut it. It is very hard to cut and crumbles when it is cold.
You can keep it at room temperature, but not in a warm place.
Story Behind this Recipe
This is commonly called 'chocolate salami, but it doesn't sound appetizing, so I came up with my own original name for this. Imagining the fillings as various treasures, I named it "Treasure Chocolate Bar."
You can put 3~5 ingredients of your choice inside. Adjust each amount to your liking but the total amount should be the same as the amount of chocolate. You should cut the marshmallows last as they stick to the knife. Make the bar into the size of a box of aluminum foil or cling film.