--- title: "Chilean Chocman — Homemade Manjar and Chocolate Bar Recipe" description: "Versión en Español. Enjoy this delicious homemade chocman, a traditional Chilean sponge bar dipped in chocolate and filled with soft manjar, without a doubt a childhood favorite for many. Nutritional..." url: https://www.chileanfoodrecipes.com/chilean-chocman-manjar-chocolate-bar-recipe/ date: 2026-09-20 modified: 2026-09-20 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-chocman-manjar-chocolate-bar.jpg categories: ["Desserts"] type: post lang: en --- # Chilean Chocman — Homemade Manjar and Chocolate Bar Recipe [Versión en Español](https://comidaschilenas.com/receta-de-choman-casero-clasico-bizcocho-chileno-con-manjar-y-chocolate/) ![Rectangles of homemade Chilean chocman dipped in dark chocolate, with a visible manjar filling between the sponge layers.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-chocman-manjar-chocolate-bar.jpg)*Chilean chocman manjar chocolate bar* Enjoy this delicious homemade chocman, a traditional Chilean sponge bar dipped in chocolate and filled with soft manjar, without a doubt a childhood favorite for many. ## Nutritional Information Each serving of chocman contains approximately 385 kcal, 5 g of protein, 20 g of total fat (12 g saturated), 47 g of available carbohydrates, 25 g of total sugars, and 50 mg of sodium. (*) (*) Values may vary depending on ingredients and portion sizes. ## How to Make Homemade Chocman? Chocman is a classic among Chilean sponge bars, individually sized with a light hint of liquor, etched in the memory of many as a treat to enjoy every now and then on almost any occasion. **Prep time:** 30 minutes **Cook time:** 30 minutes **Servings:** 4 people ### Ingredients - 150 g wheat flour - 150 g chocolate - 50 g butter - 2 teaspoons pisco - 1 teaspoon vanilla extract - 1 egg - ½ cup sugar - Baking powder ### Instructions 1. In a large bowl, combine the butter and sugar and beat until creamy; add the egg and vanilla extract, and keep mixing until fully combined. Fold in the sifted flour and ½ teaspoon of baking powder, mixing until you get a smooth batter. ![Sifted white wheat flour, the base ingredient for the tender sponge crumb.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sifted-wheat-flour-chocman.jpg)*Sifted wheat flour* 1. Pour the batter into a rectangular pan, about 20 x 30 centimeters, lined with parchment paper, spread gently, and bake in a preheated oven at 180ºC (356ºF) for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool. ![Cocoa-concentrated chocolate melting gently in a double boiler for the final coating.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/melted-chocolate-coating-chocman.jpg)*Melted chocolate coating* 1. Trim the sponge into a neat rectangle and cut it in half crosswise; spread manjar over one half, optionally mixed with the pisco, and set the other half on top. Keep it refrigerated. ![Traditional Chilean manjar with a creamy texture and deep caramel color.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-manjar-dulce-de-leche-chocman.jpg)*Chilean manjar dulce de leche* 1. Melt the chocolate coating in a double boiler and cut the sponge into rectangles about 4 centimeters wide by 10 centimeters long, carefully holding each piece on a spatula and dipping it in the melted chocolate, then setting it on a tray lined with parchment paper and refrigerating until the chocolate hardens. ## Additional Tips ### Loosen the Manjar Before Spreading Mix the manjar with 1 tablespoon of evaporated milk to make it easier to spread and keep it from being too thick, using a spatula or a spoon dipped in hot water so it doesn’t stick and covers the whole surface of the sponge evenly. ### Chill Before Dipping in Chocolate Once the sponge and manjar layers are assembled, a brief rest in the fridge helps the structure set, making it easier to cut clean rectangles and keeping them from crumbling during the chocolate coating step. ### Choose the Right Chocolate for a Glossy Finish Use semisweet coating chocolate or milk chocolate with at least 50% cocoa, since it melts more evenly and gives a shinier, more even finish. | Substitution | Use instead of | Effect | | --- | --- | --- | | Store-bought sponge cake or crustless sandwich bread | Homemade sponge | Faster assembly, no oven needed | | Bitter cocoa powder (20% of the flour) | Part of the wheat flour | Turns it into a “Chocman Black” chocolate sponge version | | Vanilla extract only | Pisco in the manjar | Milder, alcohol-free flavor | | Milk chocolate | Semisweet chocolate | Sweeter, less intense coating | ## Frequently Asked Questions (FAQs) ### 1. Is it necessary to refrigerate before dipping in chocolate? Technically, yes. Once the sponge and manjar layers are assembled, a brief chill helps the structure set, making it easier to cut the rectangles and keeping them from crumbling during the chocolate dip. ### 2. Can I make a no-bake version? You can adapt a version using store-bought sponge cakes or crustless sandwich bread, assembled with manjar and coated in melted chocolate. ### 3. What kind of chocolate is recommended for the coating? Semisweet coating chocolate or milk chocolate with at least 50% cocoa is recommended, since it melts more smoothly and gives a glossy finish. ### 4. What’s the difference between the homemade and store-bought versions? The industrial chocman usually has a spongier, airier texture, stabilizers to hold its shape and shelf life, and a thinner chocolate coating. The homemade version, on the other hand, stands out for its more intense flavor, a more generous manjar filling, and a thicker chocolate coating. ### 5. Is there a “black” version of this recipe? Yes, following the commercial trend, you can turn this recipe into a Chocman Black by replacing 20% of the wheat flour with bitter cocoa powder in the sponge batter. ## History and Origin of Chocman Chocman is a sponge bar created in 1982 by the Costa company, which launched it with a TV campaign starring a character named Choc-El, who, upon arriving on Earth in a spaceship, discovered he could find foods from his home planet, Choktón, that gave him superpowers. He then became Chocman, fighting injustice, crime, and hunger. ## Did You Know? Two versions of Chocman are currently available on the market, the classic vanilla sponge and the newer Chocman Black, with an entirely chocolate sponge. ## Recommended - [Chilean Ulte Seaweed Salad](https://www.chileanfoodrecipes.com/chilean-ulte-seaweed-salad-recipe/) - [Chilean Pihuelo Cocktail](https://www.chileanfoodrecipes.com/chilean-pihuelo-recipe/) - [Chilean Marble Cake](https://www.chileanfoodrecipes.com/chilean-marble-cake-recipe/) - [Chilean Blackberry Flan](https://www.chileanfoodrecipes.com/chilean-blackberry-flan-recipe/)