Schoko Bons – Recipe to Recreate at Home

First, put the Hazelnut brittle into a blender and blend it a little finer.

Chop the White couverture into small pieces so that it melts faster, and put it in a Bowl. Then mix all the remaining liquid ingredients up to and including the whole milk in a saucepan and bring them to a boil once.

Pour the hot liquid over the White couverture and let it rest for about one minute. Then stir everything into an even mass until the couverture has completely dissolved.

Now add the Hazelnut brittle and mix everything well. Fill the finished Ganache into a Piping bag, close it with a Clip for chocolate mould and let the filling cool down a little at room temperature for 1 hour.

Polish the Chocolate mold thoroughly with kitchen paper — this is crucial so the little eggs come out of the mold nicely later and look beautifully shiny. Then fill the tempered Milk couverture into a Piping bag and fill the small egg halves right to the top. Note: for this recipe you need two molds and, additionally, one set of clips.

After about a minute you can pour the couverture back out — the longer you wait, the thicker the chocolate layer becomes. Use the Chocolate hammer to tap out the excess couverture.

Use the Spatula to clean the mold roughly — you get a really clean surface with the metal horn.

Put the mold in the fridge for about 5 minutes. As soon as the chocolate shells have set nicely, fill them with the hazelnut-milk Ganache. By tapping the mold on the work surface, the filling settles evenly and any air bubbles escape.

If you work with two moulds at the same time, fill the first mould completely with Ganache, but fill the second only to about 2–3 mm below the rim. To make the join between the halves invisible, you can use tempered White couverture to seal them: simply add it on top and carefully smooth it off with the metal horn. However, I used the Milk couverture straight away and sealed my eggs with it.

Quickly put the two moulds together, secure them with the Clips for chocolate mould and place the mould in the fridge. After about 5 minutes you can release the clips; then leave the eggs in the fridge for a further 15–20 minutes before you unmould them.

Important: I recommend eating the finished eggs only after 5–7 days. During this time the Ganache firms up nicely and comes much closer to the «original» than if you eat them completely fresh — the wait is worth it! You can additionally wrap the finished eggs in aluminium foil or pack them individually in wrapping paper for caramels. But you can also simply eat them just as they are without any problem.