Chocolate S – Swiss Classic s more smore Treat
A meringue dream like from the baker – soft inside, tender outside
The Chocolate S is a beloved s more smore-style treat all across Switzerland: this fine chocolate-flavoured meringue treat brings back childhood memories for all of us. But even though it looks simple, this treat is not nearly as easy to make as many people think. Some of you might be thinking: it's just a simple meringue mixture, I've been making that at home for years. But no – here you really have to watch the temperature closely, otherwise the consistency won't be right later on. So that your perfect chocolate S turns out at home too, we'll explain step by step how this delicious treat is made. What are you waiting for? Off to the kitchen and bake yourself a Swiss classic!
Ingredients
MERINGUE MIXTURE
Step by step to your s more smore treat
Making the Chocolate S
Mix the egg white powder and whip until stiff
Preheat the oven to 170 °C fan. Mix the egg white powder with the cold water (part 1) and stir it well with the whisk. Let the mixture swell for about 20 minutes, stirring it 2 to 3 times so it becomes lump-free. Then put the mixed egg white with the granulated sugar (part 1) into the stand mixer and whip the mixture until stiff. The powder has two advantages: it can be whipped firmer than fresh egg white, and no egg yolks are left over.
Cook the sugar syrup to 120 °C — the syrup waits for the egg white
Meanwhile, cook the water (part 2) with the sugar (part 2) up to 120 °C — use a Sugar thermometer for this. The golden rule: the Syrup always waits for the egg white, never the other way round. If the egg white still needs a minute, take the syrup off the heat. If it needs even longer, add a small splash of water to the syrup so it cools down and can boil up again.
Sugar thermometer
Pour in the syrup and cool down the mixture
The egg white must be really firm and cling to the whisk — just like in the photo. Set the mixer to a low speed and slowly pour in the hot syrup in a thin stream. Once it's all in, keep whipping the mixture for another three to four minutes to cool it down. Meanwhile, melt the couverture over a water bath — it shouldn't be much warmer than 40 °C. We use the Maracaibo couverture (65 %) from Felchlin: it delivers a nicely intense chocolate flavour.
Fold in the couverture only briefly
Set the mixer back to a low speed and stir in the liquid couverture only very briefly. Then fold it in completely by hand with the Rubber scraper until a homogeneous meringue batter forms. Important: from now on every minute counts — the longer you stir, the runnier the mixture becomes.
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Pipe immediately and bake for 10 minutes
Fill the Chocolate S mixture straight into a Piping bag fitted with a 12 mm Star tip and pipe nice "S" shapes onto a baking tray lined with baking paper — about 10 pieces fit on one tray. Bake the Chocolate S in the preheated oven at 170 °C fan for about 10 minutes.
Piping bag holder white, Ø 19.5 cm
Star tip 12 mm
Disposable Piping bag transparent 20 pieces
Chocolate S
Ingredients
MERINGUE MIXTURE
Preparation
- Mix: Stir 16 g egg white powder with 84 g water, let swell for 20 min.
- Whip: Whip until stiff with 30 g sugar — the egg white must cling to the whisk.
- Syrup: Cook 90 g water with 230 g sugar to 120 °C, pour in slowly, keep whipping for 3–4 min.
- Couverture: Fold in 130 g melted couverture (max. 40 °C) only briefly.
- Pipe: Immediately pipe "S" shapes with a 12 mm Star tip, bake for about 10 min at 170 °C fan.
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
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Pasteurised egg white powder 100 g
Equipment
Sugar thermometer
Piping bag holder white, Ø 19.5 cm
Star tip 12 mm
Disposable Piping bag transparent 20 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
So it's guaranteed to succeed
This is the golden rule of Italian meringue: the 120-degree syrup can wait, stiffly whipped egg white cannot. If the egg white isn't ready yet, pull the syrup off the heat — or add a splash of water and boil it up again. If you pour the syrup into semi-firm egg white, the mixture collapses and nothing can save it.
This question came from our community: the mixture was nicely stable – and turned runny after adding the chocolate, with the ridges spreading out. The answer: as soon as the couverture is in, the mixture may only be mixed very briefly and must be piped immediately. Every minute of stirring and every minute of waiting makes it runnier.
Chocolate that's too hot melts away the air bubbles in the meringue — the mixture loses its stability even before you start stirring. Melt the couverture over a water bath and check the temperature: around 40 degrees it's liquid enough to fold in, but too cool to destroy the whipped egg white.
Frequently asked questions
Yes: replace the powder and the water (part 1) with 100 g fresh egg white, which is about 3 eggs. The powder does have two advantages, though: it's pasteurised and can be whipped firmer, and you have no leftover egg yolks to use up. For your first batch we recommend the powder — it's more forgiving.
This is the most common pitfall with this recipe. Three causes: the couverture was hotter than 40 degrees, it was stirred too long after adding it, or the finished mixture sat around too long before being piped. So: temper the couverture, stir in only very briefly, fold in with the Rubber scraper and pipe immediately — then the ridges hold.
Yes — there's no flour in the recipe: just egg white, sugar, water and Dark couverture. That makes Chocolate S naturally gluten-free. Just take a look at the packaging of your couverture: it should not contain any gluten-containing additives and, depending on the brand, is declared with traces of milk and soy.
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Related products
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Sugar thermometer
Pasteurized protein powder 100 g
Piping bag holder white, Ø 19.5 cm
Star spout 12 mm
Disposable piping bag transparent 20 pieces
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Comments
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Schoggi-S backen
By: Alice On 2026-03-17Salü liebes minischoggi Team
Mit freude habe ich das Rezept für die Schoggi-S ausprobiert. Ich habe die als Kind schon so geliebt. Leider wurde das alles zu „flüssig“ nach der Zugabe der Schokolade. Die Rillen der S waren kurz nach dem dressieren nicht mehr sichtbar. Die Eiweiss-Zuckermasse war vorhin schön standfest. An was kann das gelegen haben?
Herzliche Grüsse
AliceReplied by: Thomas Ramseier On 2026-03-18
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