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Chocolate eggs made from almond rocher

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Almond Rocher chocolate eggs and bunnies

What is the Easter bunny hiding here this year? Definitely not boring, classic chocolate eggs. Our eggs have also incorporated delicious, sweetened almond slivers for a special crunch! Nuts and chocolate are simply a delicious combination that rarely goes wrong. You can also fill the eggs with little surprises such as delicious chocolates, other nuts or small treats, depending on what the Easter bunny likes best. We have come up with two variations for the production. Depending on the equipment, you have two options for making your chocolate creations. One is in no way inferior to the other. Why not try them out now!

Most important key data

Quantity: approx. 10-12 eggs or 4 rabbits

Preparation time: approx. 20 minutes

Difficulty level: Medium

Shelf life: 4 months

Sugar syrup

Granulated sugar60 g
Water40 g

Chocolate eggs

Almond sticks200 g
Syrup20 g
Icing sugar60 g
Couverture of your choice, tempered

This is how it works: The production

The amount of almonds is enough for approx. 10-12 eggs or 4 bunnies.

Boil the sugar together with the water in a pan and boil for approx. 1 minute until the mixture is slightly yellowish and has a thick consistency.

Then mix 20 g of the warm syrup together with the almond sticks and icing sugar in a bowl, the syrup will make the icing sugar stick to the almond sticks. This makes the almond sticks sweeter.

Now spread the almond stick mixture evenly on a baking tray lined with baking paper and place in the oven at 170°C fan oven for approx. 10 minutes.

In the meantime, you can fill and prepare the bunny and/or egg mould with tempered couverture of your choice. Fill the mould completely with couverture and then leave it to stand for about 2 minutes, this will give the mould a thicker layer of chocolate, which is helpful for stability. If you are making the bunny mould, it is better to pour it out twice.

After the two minutes, pour the couverture back into your container. Move the mould in a circular motion and tap it repeatedly with the back of your spatula so that the excess couverture flows out.

Now place a sheet of baking paper on a cake tin and place the moulded eggs with the chocolate almond side on the baking paper and place them in the fridge for approx. 20 minutes. This gives the eggs a wider edge, which makes them much easier to stick together.

After the baking time, take the roasted almond sticks out of the oven and leave them to cool for 5-10 minutes. Now take the figures out of the polycarbonate or hard plastic mould and cover them with a little couverture so that you can attach the cooled almond sticks to the figure. The couverture works like a glue here, so it is enough if you really only coat your creation with a little couverture. Leave the whole thing to dry for approx. 5 minutes.

There are now two ways to complete your chocolate rocher figure. In the first option, place the egg or bunny on a wire shelf and carefully and evenly pour some tempered couverture over it.

At the end, the whole figure should be evenly covered in chocolate and there should not be much of the almond flakes left. Leave the half shells to cool in the fridge for about 10 minutes so that the couverture can set completely.

The second option is to spray the chocolate figure covered in almonds with tempered couverture using a cocoa butter airbrush. Here too, the layer should cover the whole figure evenly. However, there will be a little more of the almond pieces visible at the end than in the first version. The figure is then ready to eat.

In the second variant, the chocolate layer is much thinner and more delicate, whereas in the first variant there is more chocolate on the figure and it is a little easier to make, which is why variant one is particularly suitable for people who don't have an airbrush at home or who have less time.

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

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