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Giving Easter greetings as a chocolate bar - a great gift idea

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Here's a great Easter gift idea!

Easter chocolate bar

You're guaranteed to surprise your guests with this super 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 sweeten their day! The bar is really quick to make and is therefore perfect as a last-minute gift.

Click here for the short video

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

What you need

Tempered couverture

Milk, dark and white

Cocoa butter colour

Polycarbonate mould

Hemispheres 3 ø

Rectangular chocolate bar mould

Here is the shopping list

All the products we use directly in the shopping basket!
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Production of the chocolate bar

Thoroughly polish the mould with kitchen paper and then fill it with tempered milk couverture. You can also add freeze-dried raspberries, pistachios, hazelnuts or other ingredients to your chocolate bar. This will also add a delicious flavour. However, don't add too many ingredients, otherwise the bar will be too uneven.

Tap the bar on the base several times so that any air bubbles can escape and rise to the top. Then place the bar in the fridge for 15 to 20 minutes to allow it to set completely. In the meantime, prepare the egg yolk

Production of egg yolk

Prepare the hemisphere mould by polishing it thoroughly with kitchen paper and then brushing it with cocoa butter paint (tangerine orange). Then clean the mould with a metal horn and leave the cocoa butter to set at room temperature for approx. 10 minutes.

As soon as the cocoa butter colour has set, you can pour the white tempered couverture into a piping bag and fill the hemisphere mould once completely with the chocolate. Leave it like this for approx. 1 minute and then pour the couverture back into your tempering device. Gently rotate the mould in your hand and tap the mould with a chocolate mallet to ensure that the chocolate layer is as even as possible.

Then clean the mould with a metal horn (run it over the surface once) and place the chocolate shells in the fridge for approx. 15 minutes.

Composition

Take the chocolate mould out of the fridge and unmould the bar. The bar should practically fall out by itself as soon as you turn the mould. If you have incorporated additional ingredients into the bar, place the bar so that the smooth side is facing upwards.

Pour tempered white couverture into a piping bag and wait until the couverture starts to set slightly. Then cut a hole in it and "paint" the pattern of an egg white as centrally as possible on the board.

Take the praline mould out of the fridge, carefully remove the egg yolk shell from the mould and place it in the centre of the egg white you have just coated. Now use a cornet to paint additional decorations on the board.

There are no limits to your creativity. Draw flowers, hearts, simple patterns or write a personalised message or a heartfelt Easter greeting. You can also stick a few ingredients on the board to add some colour. You can use z.B. shelled pistachios, freeze-dried strawberries or crunchy pearls for this. But as I said, just be creative and let your intuition guide you. Have fun making them!

Storage & shelf life

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

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

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