Make your own chocolate Easter bunnies

Name: Make your own chocolate Easter bunnies
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 1
Cuisine: Switzerland
Ingredients: 150 g couverture chocolate | milk, tempered

Make your own Easter bunny: the perfect guide for at home

The sunny weather isn’t just bringing the first signs of spring – Easter is also slowly approaching. To make sure your Easter is perfect, a chocolate Easter bunny is, of course, a must. You’ll now find a wide selection of different Easter bunnies in the supermarket, but nothing beats a chocolate bunny you’ve made yourself. In this post, we’ll show you how to make your very own chocolate Easter bunny. The best thing about making it yourself is that you can really personalise the bunny’s decoration.

What you'll need

Chocolate coating | dark, tempered

Chocolat de couverture | white, tempered

Couverture | milk, tempered

Cocoa butter | liquid, small amount

Colouring powder | fat-soluble, colours as

asdesired

Polycarbonate mould

Metal scraper

Silicone brush

Cornet

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF 19.90

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF 17.90

Lindt Couverture Dark 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF 17.50

How to decorate a chocolate mould properly

It’s simply very important that you use tempered couverture. It doesn’t matter whether you use white, dark or milk couverture. Just use whichever couverture you like best. Not sure how to temper couverture chocolate properly? This blog post explains everything in detail!

Here's how:

The most important thing when casting figures is to polish the mould really well at the start, so that the finished Easter bunny has a lovely shine. For polishing, it’s best to use kitchen roll and use it to clean every single part of the mould. Make sure, in particular, that you get right into the recesses so that these are also well polished.

Now fill a cornet with tempered dark couverture, cut off a small tip and use the chocolate to colour in all the areas that are to be dark. Always remember that the Easter Bunny has a front and a back. Important: Start by painting the figure’s pupils. People often forget that painting a figure like this is based on a layering system; they fill the eye with white couverture first and then paint the pupil afterwards. However, this is wrong, as you won’t be able to see the pupil at all. You build up from the outside in. Once you’ve filled in all the areas of the mould with dark chocolate that you want to be dark, you must now leave them to dry briefly. Wait for about 5 minutes. Turn the rabbit mould over now and then to make sure you’re really colouring everything in properly; otherwise, the colour of the chocolate you use to cast the chocolate rabbit later on will show through. Depending on the couverture used, this can look rather unattractive.

Once the chocolate has set, you can now use the white couverture to colour in the light areas of your Easter bunny. Use a piping bag with a small nozzle for this as well. You can now colour in the eye too, as the pupil has already been painted. In this case, it’s also important that the bottom layer is already dry, otherwise it would melt and your homemade figure would end up without a pupil. Once again, fill in all the areas and leave this layer to dry as well.

If you want to colour parts of your rabbit, now is the right time to do so. To do this, carefully melt about 1 teaspoon of cocoa butter in a bain-marie. Do not heat the cocoa butter to more than 40°C. The cocoa butter does not need to be tempered, as the quantity is so small that it will not affect the tempered couverture. Now pour some fat-soluble powdered colouring into a bowl. Depending on how intense you want the colour to be, you’ll need to use more or less powder. Add the liquid cocoa butter to the powdered colouring in the bowl and stir until all the colour pigments have dissolved. You can now add tempered white couverture and mix the mixture until smooth. Use the cornet to fill in all the areas you want to be coloured.

Metal horn

Ready-to-ship quantity: more than 20 pieces

CHF 14.90

Cocoa butter 250 g

Ready-to-ship quantity: more than 20 pieces

CHF 21.50

How to make your own chocolate moulds the right way

Next, grab a silicone brush (we advise against using hair brushes, as they tend to shed hairs and could therefore spoil your rabbit figure) and brush the mould with tempered milk chocolate. You only need to apply a very thin layer; the main aim is to avoid air bubbles. Be sure to brush over the parts of the figure that have already been decorated as well.

Once you’ve applied the colour and brushed both halves of the Easter bunny, you can now use a metal scraper to clean up the edges of the figure. This step is very important, because if you don’t clean your mould properly, you may have problems removing your homemade chocolate figure or end up with unsightly edges. Once you’ve thoroughly removed the excess couverture from your mould, you can now put it back together. Add a clip to each side and one to the top edge. The clips are a bit tricky to attach, but they ensure that the moulds stay firmly together.

miniSchoggi tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF 99.00

Spatula Large

Ready-to-ship quantity: 14

CHF 25.50

Cake tray 43 x 32 cm

Ready-to-ship quantity: more than 20 pieces

CHF 34.90

Now hold the mould at a slight angle over your tempering machine, use a ladle to help you, and fill the rabbit mould completely with the tempered couverture. Now tap the mould gently with the back of a spatula so that any air bubbles rise to the top and the couverture can spread out evenly. Then turn the mould upside down and let all the chocolate run out of the Easter bunny mould.

Chocolate mold Easter Bunny

Ready-to-ship quantity: more than 20 pieces

CHF 67.90

Stirring spatula

Ready-to-ship quantity: 9

CHF 6.90

Sauce spoon 30 cm

Ready-to-ship quantity: 2

CHF 11.50

Here, too, you should tap the mould so that the excess chocolate flows out and the chocolate figure you’ve made yourself doesn’t end up with walls that are too thick. Once the chocolate has drained out, you can now run a spatula along the bottom edge to clean it, and then place the mould in the fridge for about 5 minutes.

After the brief cooling break, place a sheet of baking paper on a cake tin, pour about one ladleful of tempered couverture onto it, and spread it evenly with a spatula. Rub the base of your homemade bunny 2–3 times with the palm of your hand to warm the chocolate slightly, then place it onto the surface of the couverture you’ve just smoothed out. Warming it with your hand is important, as this helps the chocolate on the mould bond better with the fresh surface, ensuring a secure attachment to the base so that it definitely won’t fall off.

Now place the mould in the fridge for a further 5 minutes. After this time, you must remove the clips and then put the mould back in the fridge for at least 20 minutes. If you don’t remove the clips, there will be too much pressure on the mould and your painstakingly handmade Easter bunny could break whilst still in the mould.

After the 20 minutes in the fridge, you can now take your homemade Easter bunny out of the fridge. Gently wiggle the mould; this will loosen the excess chocolate from the base, leaving the chocolate only where your mould is. Now carefully run a spatula around the edge of the chocolate mould, going all the way round. During this process, air enters the mould and your homemade chocolate mould will almost pop out of the mould by itself. All you need to do now is carefully pull one half backwards and then the other.Would you like to do this with your child, or see it done in person before you try moulding figures yourself at home? Then why not come along to our Easter bunny moulding course?

Fat-soluble powder colouring or cocoa butter colouring?

Want to colour your Easter bunnies in bright colours? Here’s what you need to bear in mind.

If, for example, you want to colour, sprinkle or decorate chocolates or chocolate bars, we recommend using pre-coloured cocoa butter. The advantage of this is that it simply needs to be placed in warm water for a short while and is then ready to use straight away. The cocoa butter becomes very runny and is therefore ideal for creating colourful splashes on moulds or painting chocolate moulds. However, this runny consistency can be your undoing if you’re working with chocolate figures. If you try to paint the chocolate mould with a brush, the colour may run downwards, mix with your previous work and consequently ‘smudge’ it.

That’s why, when making your own chocolate figures, we recommend using fat-soluble powdered colouring. Thanks to the added couverture, this is almost as thick as pure couverture and, thanks to the extra cocoa butter, also ensures a vibrantly coloured result. For praline creations or chocolate bars, however, we would advise against using this colouring method, as the consistency z.B. means you cannot create fine speckles. Colour gradients are also more difficult to achieve with this method, and it is completely unsuitable for airbrushing.

Key basic information

The right mould

Attractive, high-quality moulds for making your own chocolate figures are absolutely essential for producing Easter bunnies. This applies generally to all chocolate products that are moulded. Please never use silicone moulds for figurines, pralines, chocolate bars or other chocolate products. Silicone moulds never produce the beautiful shine that you get with a polycarbonate mould. Furthermore, silicone moulds are not sturdy enough and the chocolate products may end up misshapen. Use silicone moulds for baking and for desserts that need to be frozen.

Condition of the mould

When making your own chocolate figures, use only metal and plastic moulds that are in perfect condition. Any scratches or rusty or ungalvanised areas will have a negative effect on the appearance of the moulded piece. If your moulds have any chocolate residue on them, please never remove it with a hard or sharp object; instead, use warm water. This is the only way to ensure your moulds remain in good condition for a long time.

Polishing the mould

To ensure that the moulding process is quick and effortless, the mould must be properly prepared. Wash the moulds in warm soapy water and then rinse them thoroughly with warm water. Next, wipe the moulds down completely with a dry cloth until no traces of moisture remain. Finally, you should polish the mould with clean cotton wool or kitchen paper to give your chocolate product a lovely shine.

Can I use any kind of chocolate?

When making your own chocolate products, please use only couverture chocolate. This is of a higher quality, tastes better and, above all, is more fluid, which is extremely important when making your own moulded figures. In our online shop, we offer a wide range of high-quality couverture chocolates. It’s also important that you always temper the couverture beforehand, as without tempering the moulded chocolate won’t develop its shine, will turn grey, or you won’t be able to remove it from the mould at all. In ourblog post, youcan find outhow to temper couverture chocolate correctly. Or join ourcouverture tempering course.

The bunny is stuck in the mould

Chocolate usually only sticks to the mould if it hasn’t been tempered correctly. So make sure you do a tempering test before making any chocolate products.

Furthermore, a chocolate mould like this needs sufficient time in the fridge to cool down completely. If you’ve taken the mould out too early, simply put it back in the fridge for another 10 minutes or so.

Storage & Shelf life

Once moulded, the chocolate figure will keep for up to 6 months in a cool, dry place away from direct light.

Make your own chocolate Easter bunnies

Make your own Easter bunny: the perfect guide for at home

What you'll need

How to decorate a chocolate mould properly

Here's how:

How to make your own chocolate moulds the right way

Fat-soluble powder colouring or cocoa butter colouring?

Key basic information

Storage & Shelf life

Lindt couverture milk 0.5 kg

Metal horn

Silicone brush, 20 cm

Spatula Large

Cake tray 43 x 32 cm

Professional tempering machine for couverture and chocolate

miniSchoggi tempering device for couverture and chocolate

Temperature control unit 3.5 liters, professional quality

Lindt couverture milk 2.5 kg

Sauce spoon 30 cm

Cocoa butter 250 g

Chocolate mold Easter Bunny

Chocolate mold bunny in egg

Chocolate mold bunny & duck

Chocolate mold baby bunny

Chocolate mold I love You bunny

Lindt couverture milk 2.5 kg

Lindt Couverture Dark 2.5 kg

Felchlin Couverture Grand Cru Grenada 38 % 2.0 kg

Valrhona milk couverture, Jivara 40%, 1 kg

Valrhona Blond Couverture, Dulcey 35%, 1 kg

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