Chocolate eggs made from Mandel-Rocher

Name: Chocolate eggs made from Mandel-Rocher
Prep time: 20 min
Cook time: 30 min
Total time: 120 min
Yield: 4
Cuisine: Switzerland
Ingredients: 60 g granulated sugar; 40 g water; 200 g almond sticks; 20 g syrup; 60 g icing sugar; 700 g couverture | milk, tempered

Almond Rocher chocolate eggs and bunnies

What’s the Easter Bunny hiding here this year? Certainly not any boring, traditional chocolate eggs. That’s because our eggs have delicious, sweetened almond slivers mixed in for that special crunch! Nuts and chocolate are simply a delicious combination that you can’t go wrong with. What’s more, you can fill the eggs with matching little surprises such as delicious pralines, other nuts or little treats, depending on what the Easter Bunny likes best. We’ve come up with two different ways to make them. So, depending on the equipment you have, you’ve got two options for making your chocolate creations. Neither is in any way inferior to the other. Why not give them a go right away!

Key figures

Makes: 10–12 eggs or 4 bunnies

Preparation time: 20 minutes

Difficulty: Medium

Shelflife: 4 months

Sugar syrup

60 g		granulated sugar
40 g		water

Chocolate eggs

200 g		Almond sticks
20 g		Syrup
40 g		Icing sugar
		Tempered couverture – dark, milk or white

Chocolate mold bunny maxi

Ready-to-ship quantity: more than 20 pieces

CHF42.90

Chocolate mold goose egg

Ready-to-ship quantity: more than 20 pieces

CHF22.90

Lindt Couverture Dark 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.50

Here’s how it works: The production process

The quantity of almonds is enough for about 10–12 eggs or 4 bunnies.

Bring the sugar and water to the boil in a saucepan and let it boil for about 1 minute, until the mixture is slightly yellowish and has a thick consistency. Then mix 20 g of the still-warm syrup with the almond slivers and icing sugar in a bowl. The syrup helps the icing sugar stick to the almond slivers. This makes the almond slivers sweeter.Now spread the almond sliver mixture evenly onto a baking tray lined with baking paper and bake in the oven at 170°C (fan) for about 10 minutes.

In the meantime, you can pour your chosen tempered couverture into the rabbit and/or egg moulds and prepare them. Fill the mould completely with couverture and then leave it to stand for about 2 minutes; this gives the mould a thicker layer of chocolate, which helps with stability.

If you’re making the bunny mould, it’s best to pour the chocolate in twice. After two minutes, pour the couverture back into your container. As you do so, swirl the mould in a circular motion and tap it repeatedly with the back of your spatula to allow the excess couverture to drain out. Now line a baking tray with baking paper, place the moulded eggs with the chocolate side facing down onto the baking paper, and put them in the fridge for about 20 minutes. This gives the eggs a wider rim, which makes it much easier to stick them together.

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

miniSchoggi tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF99.00

Once the baking time is up, remove the toasted almond slivers from the oven and leave them to cool for 5–10 minutes. Now remove the figures from the polycarbonate or hard plastic mould and coat them with a little couverture so that you can attach the cooled almond slivers to the figures. The couverture acts as a kind of glue here, so you only need to coat your creation with a very thin layer of couverture. Now leave the whole thing to set for about 5 minutes.

There are now two ways to finish off your chocolate Rocher figure. For the first method, place the egg or rabbit on a wire rack and carefully and evenly pour a little tempered couverture over it. In the end, the whole figure should be evenly covered in chocolate and the almond slivers should no longer be very visible. Now leave the half-shells to cool in the fridge for about 10 minutes so that the couverture can set completely.

Variation two involves spraying the chocolate figure, which is coated in almonds, with tempered couverture using a cocoa butter airbrush. Here, too, the layer should cover the whole figure evenly. However, a little more of the almond pieces will still be visible at the end than with option one. After that, the figure is ready to eat. In the second method, the chocolate coating is significantly thinner and more delicate; in the first, there is more chocolate on the figure and it is slightly easier to make, which is why the first method is particularly suitable for people who don’t have an airbrush at home or are short on time.