Chocolate cockchafer
Charming chocolate cockchafers, just like from the confiserie
May is the season of cockchafers. Everywhere in nature you'll come across these majestic beetles — and in confiseries and pâtisseries too, where cockchafer chocolate is classically moulded from the finest couverture and sold.
You can do exactly the same at home. Everything you need for it can be found in our shop, and we'll explain how it's done step by step right here.
There is one requirement: the couverture must be properly tempered — otherwise the beetle won't release from the mould and won't be glossy. If something turns grey, The most common mistakes when working with chocolate will help.
So: get the cockchafer mould ready, grab your favourite couverture and let's get started with the decorating.
The recipe on video
0:37 min
Ingredients
What you need
Step by step
Painting the mould
Polish the mould
Polish the cockchafer mould thoroughly with kitchen paper. The cleaner the mould, the better the beetle will release later and the more it will shine.
Paint in the dark areas
Put tempered Dark couverture into a cornet and use it to paint in the pupil and the other dark areas of the cockchafer.
Add the white and let it set
Next, do the same with the white tempered couverture.
If you've painted over the edge of the mould, simply scrape it off with a metal horn. Then leave the mould at room temperature for about 10 minutes so the painted part can set.
Chocolate shell
Brush out the mould
Brush the painted mould with tempered Milk couverture. Make sure you reach really every corner and crevice so no air bubbles form — keep turning the mould over and check it from the other side.
Once it's brushed out cleanly, scrape the edges briefly again with the metal horn.
Fill, close, swirl
Fill one half of the mould two thirds full with tempered Milk couverture, place the second half on top and secure it with the enclosed chocolate clips.
Once the clips are seated correctly, swirl the mould back and forth for 2 to 3 minutes. Keep tapping the mould with the Chocolate hammer so the couverture spreads evenly inside and no air bubbles remain.
Chill in two stages
Put the mould in the fridge for 10 to 15 minutes. Take it out, remove the clips and let the cockchafers cool for a further 20 to 25 minutes in the fridge.
Finishing
Unmould
Take the Polycarbonate mould out of the fridge and carefully release the finished cockchafer. If it's cooled through properly, it will almost fall out of the mould by itself.
Tie on the legs and wrap
Wrap the cockchafer in cling film and tie on the little legs with a narrow Cake ribbon. With ribbons in different colours, a handful of beetles quickly becomes a whole family — and a gift everyone will love.
Cockchafer chocolate
Ingredients
What you need
Preparation
- Polish: Polish the cockchafer mould thoroughly with kitchen paper.
- Paint: Paint in the dark areas with the cornet, then the white ones.
- Scrape: Scrape the painted-over edges off with the metal horn, let set for 10 min.
- Brush out: Brush the mould out completely with tempered Milk couverture.
- Close: Fill one half two thirds full, place the second half on top, clip together.
- Swirl: Swirl for 2–3 min. and tap with the Chocolate hammer.
- Chill: Chill 10–15 min., release the clips, chill for a further 20–25 min.
- Finish: Unmould, wrap in film, tie on the legs with ribbon.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Accessories
Cornet paper ready-rolled 15 pieces
Metal horn
Silicone brush, 20 cm
miniSchoggi tempering device for couverture and chocolate
Cockchafer chocolate mold, 4-piece
Cockchafer feet 7 cm, 100 pieces
Chocolate hammer
Delivery in 1–2 working days · Free shipping from CHF 100
A nice touch
Not necessary for the recipe — but it fits nicely.
Professional tempering device for couverture and chocolate
Lindt Couverture White 2.5 kg
Lindt Couverture Milk 2.5 kg
Lindt Couverture Dark 2.5 kg
Tempering device 3.5 litre, professional quality
Cornet paper Large, 1000 pieces
Cake ribbon Red
Cake ribbon Emerald Green
Chocolate mold Cockchafer, 5-piece
Cockchafer feet 5.5 cm, 100 pieces
Cockchafer feet 4.5 cm, 100 pieces
To guarantee they turn out well
The mould determines the shine. Every fingerprint and every leftover from last time shows on the finished figure — and a poorly polished mould only reluctantly releases the beetle.
Air bubbles always collect in the same spot when the mould lies still. Rotate it fully several times while swirling and tap it from both sides — that's the difference between a smooth beetle and one with holes in its back.
The second cooling phase of 20 to 25 minutes is not a formality: chocolate contracts as it cools, and that is exactly what releases it from the mould. Turned out too early, the beetle stays stuck.
Frequently asked questions
Yes. Without tempering, the figure won't release cleanly from the mould, stays dull and turns grey after a short time. How tempering works is explained in our post on tempering couverture.
Because the coloured areas — eyes, pupils, dark parts — have to sit right against the mould wall. They are painted on before pouring and then enclosed by the chocolate coat. Painted on afterwards, you would see every brush stroke.
Up to half a year, stored dry and protected from light at room temperature. Do not keep in the fridge.
Print recipe
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Related products
Professional tempering machine for couverture and chocolate
Cornet paper ready rolled 15 pieces
Metal horn
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture milk 2.5 kg
Lindt Couverture Dark 0.5 kg
Lindt Couverture Dark 2.5 kg
Temperature control unit 3.5 liters, professional quality
Silicone brush, 20 cm
Cornet paper Large, 1000 pieces
miniSchoggi tempering device for couverture and chocolate
Cake ribbon red
Cake ribbon emerald green
Chocolate mold cockchafer, 4 pieces
Chocolate mold cockchafer, 5 pieces
Maybug feet 7 cm, 100 pieces
May bug feet 5.5 cm, 100 pieces
Maybug feet 4.5 cm, 100 pieces
Chocolate hammer
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