Yields:
8 Servings
Difficulty: Easy
Prep Time: 10 Mins
Polish Chocolate Block (in Polish: blok czekoladowy) is a nostalgic, no-bake chocolate dessert that became especially popular in Poland during the communist era (PRL period). It is rich, dense, and slightly crumbly—somewhere between fudge and a chocolate cake— filled with crushed biscuits, dried fruit and nuts.
Today, chocolate block is considered a retro dessert. Although modern chocolate is widely available, many people in Poland still prepare it for nostalgic reasons. Variations now include dark chocolate, dried fruit, coconut flakes, or even a splash of rum.
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Ingredients
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Instructions
- Crush the biscuits into smaller pieces. You can do this by hand or with a rolling pin by placing the biscuits in a bag and gently crushing them. If you are using larger nuts or dried fruits, such as walnuts or almonds, chop them into smaller pieces.
- In a large saucepan, melt the butter over low heat. Add the sugar and stir until it completely dissolves. Add the cocoa powder to the saucepan and mix well. Slowly pour in the milk, stirring constantly to obtain a smooth, uniform mixture.
- Add the crushed biscuits and nuts/dried fruit to the chocolate mixture. Prepare a loaf pan (9x5) and line it with baking paper. Transfer the chocolate mixture into the tin, spreading it evenly and pressing it firmly with a spoon or spatula to remove air pockets.
- Chilling: Place the tin in the refrigerator for at least 2–3 hours, preferably overnight, until the chocolate block sets. Remove the chocolate block from the tin and peel off the baking paper. Cut into smaller pieces before serving.