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
- 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.
- 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.
- 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.
- 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.
