Make your own ladybird chocolates
Chocolate Ladybird
Who hasn’t seen them? Those classic ladybirds made of solid chocolate? Well, we’ve given these little ladybirds a bit of a makeover and turned them into pralines. Instead of printed aluminium foil, our pralines are coated in red cocoa butter and coloured dark couverture. We’ve filled our little ladybirds with a dark ganache, but you’re, of course, completely free to choose your own filling. You can fill the chocolates with any ganache you like.
You simply must give these chocolates a try! They’re incredibly cute, quick to make and make excellent little gifts or tokens of appreciation.
Click here to watch the short video
In our short reel, you can see how the ladybirds are made
Ganache recipe
| Double cream | 95 g |
| Glucose | 8 g |
| Sorbitol | 3 g |
| Dark couverture | 150 g |
What you'll need
Tempered couverture | Dark
Tempered couverture | White
Colour Mill | Black
Cocoa butter colour: Sangria Red
Polycarbonate mould,double dome
Cockchafer legs 4.5 cm
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All the products we use are straight into your shopping basket!
Making the ganache
Bring the double cream to the boil together with the glucose and sorbitol. As soon as the mixture comes to the boil, you can pour it over the dark couverture.
Leave the mixture to stand briefly so that the chocolate melts slightly. Then stir everything together with a whisk until you have a smooth, creamy ganache. Transfer the ganache to a piping bag and leave it to cool at room temperature for about 20 minutes.
Ready-to-ship quantity: more than 20 pieces
Price:CHF32.90
Ready-to-ship quantity: more than 20 pieces
Price:CHF7.40
Production of the chocolate coating
Prepare the hemispherical mould by polishing it thoroughly with kitchen paper. Next, colour some dark, tempered couverture with black Colour Mill food colouring, fill a piping bag with it, and then completely cover the front, smaller dome with it. Next, dot the large dome with small dots of the black couverture. Leave everything to set for about 10 minutes at room temperature. Then brush the larger dome with red cocoa butter colouring (Sangria Red). Clean the mould with a metal scraper and leave everything to set for about 10 minutes at room temperature.
Once the cocoa butter colour and the couverture have set, you can put the dark tempered couverture into a piping bag and fill the praline mould completely with the chocolate. Leave it to set for about 1 minute, then pour the couverture back into your tempering machine. As you do so, gently swirl the mould in your hand and tap it with a chocolate hammer to ensure the chocolate layer is as even as possible.
Next, clean the mould with a metal scraper (running it once over the surface) and place the chocolate shells in the fridge for about 15 minutes.
Ready-to-ship quantity: more than 20 pieces
Price:CHF19.90
Completion of the ladybirds
Take the polycarbonate mould out of the fridge and fill it with the cooled ganache. Leave about 2 mm of space at the top. Now leave the praline mould to stand at room temperature for about 2 hours so that a thin skin can form on the ganache. This makes it easier to seal the pralines.
Once the ganache has formed a light skin, you can close the mould. To do this, spoon a little tempered couverture onto the surface of each praline and tap the mould gently so that the couverture spreads evenly. Then scrape it off with a metal spatula to clean the mould thoroughly.
Place the mould in the fridge for 20 to 30 minutes.
Take the mould out of the fridge and turn it upside down onto your worktop. The chocolates should now fall out by themselves. Draw a face on the black part using white tempered couverture, then stick the little ladybirds onto the ladybird legs using dark tempered couverture.
Inspiration
You’re, of course, completely free to choose whichever ganache you like! How about a white tonka bean ganache? Or passion fruit? Or you could fill one half with plain ganache and the other with fruit jelly. As you can see, there are no limits to your creativity.
Do feel free to share your results with us on Instagram! :)
Storage & Shelf life
The finished chocolates will keep for up to a month. It’s best to store them at room temperature.
Nutritional information per 100 g
Energy value in kJ:2011 kJ |Energy value in kcal:482 kcal |Fat:30 g, of which saturated fatty acids: 18 g |Carbohydrates:45 g, of which sugars: 43 g |Protein:7 g |Salt:0.1 g
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