Give Easter greetings in the form of a chocolate bar – a brilliant gift idea

Name: Give Easter greetings in the form of a chocolate bar – a brilliant gift idea
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Cuisine: Switzerland
Ingredients: 250 g Couverture | Milch

Here’s a brilliant Easter gift idea!

Easter chocolate bar

You’re guaranteed to surprise your guests with this mega-cool chocolate bar. All you need is a rectangular chocolate bar, a semi-circular chocolate mould and a steady hand for writing. Send your loved ones your own Easter greetings with this personalised chocolate bar and brighten up their day! The bar is made in no time at all, making it the perfect last-minute gift.

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In our short reel, you can see how the Easter chocolate bar is made

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What you'll need

Tempered couverture

Milk, dark and white

Cocoa butter colour

Polycarbonate mould

Hemispheres, 3 ø

Chocolate bar mould, rectangular

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Chocolate Bar Mould Rectangle Small

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Lindt couverture milk 2.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF65.80

Chocolate Bar Mould Rectangle Large

Ready-to-ship quantity: 12

CHF24.90

Production of the chocolate bar

Polish the mould thoroughly with a kitchen towel and then pour tempered milk chocolate into it. You can also add freeze-dried raspberries, pistachios, hazelnuts or other ingredients to your bar. This will give it a delicious flavour. However, don’t add too many ingredients, otherwise the bar will end up too uneven.

Tap the bar against the worktop several times to allow any air bubbles to escape and rise to the surface. Then place the bar in the fridge for 15 to 20 minutes to allow it to set completely. In the meantime, prepare the egg yolks

Cornet paper ready rolled 15 pieces

Ready-to-ship quantity: 9

CHF6.90

Cocoa butter sunset orange

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF18.90

Chocolate mold hemisphere Ø 3 cm, 24 pieces

Ready-to-ship quantity: more than 20 pieces

CHF29.90

Cocoa butter tangerine orange

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Production of egg yolks

Prepare the hemispherical mould by polishing it thoroughly with kitchen paper and then brushing it with cocoa butter colouring (mandarin orange). Then clean the mould with a metal scraper and leave the cocoa butter to set for about 10 minutes at room temperature.

Once the cocoa butter has set, you can put some white tempered couverture into a piping bag and fill the hemisphere 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.

Cornet paper ready rolled 15 pieces

Ready-to-ship quantity: 9

CHF6.90

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Composition

Take the chocolate mould out of the fridge and turn the bar out. The bar should practically fall out by itself as soon as you turn the mould over. If you’ve added any extra ingredients to the bar, place it now with the smooth side facing upwards.

Fill a piping bag with tempered white couverture and wait until the couverture begins to set slightly. Then cut a hole in it and ‘paint’ the egg white pattern onto the slab, centring it as much as possible.

Take the chocolate mould out of the fridge, carefully remove the egg yolk shell from the mould and place it in the centre of the meringue you’ve just piped. Now use a piping bag to add some extra decorations to the slab.

There are no limits to your creativity here. Draw flowers, hearts, simple patterns, or write a personalised message or a lovely Easter greeting. You can also stick a few ingredients onto the slab to add a splash of colour. Shelled pistachios, freeze-dried strawberries or crunchy pearls are ideal for this. z.B. But as I said, just be creative and let your intuition guide you. Have fun giving this a go!

Storage & Shelf life

If you make the chocolate bar entirely from couverture, it will keep for at least 6 months. If you add extra ingredients such as nuts or fruit, the shelf life may be reduced to around 3 to 4 months. It is best to store it at room temperature (18 ºC).