Chocolate Twigs – Make Branchli Yourself
A touch of childhood in every chocolate twig
Who doesn't know them – the little chocolate twigs that no snack drawer could do without back in the day? With their delicate melt, their nutty filling and that familiar taste, they were little moments of joy in everyday life. Today we bring this childhood memory back – with a modern, homemade chocolate twig version: fine Gianduja Hazelnut cream meets premium couverture, without any fuss, but with plenty of feeling. Easy to prepare, wonderful for gifting – or for enjoying all on your own. A recipe that brings past and present together.
Ingredients
Filling
Step by step
Gianduja filling for the chocolate twigs
Melt the couverture and add the creams
Melt the couverture over a water bath (approx. 40 °C) and then pour it into a Mixing bowl. Now you can add the Gianduja Hazelnut cream and the Hazelnut cream 45 %. Mix everything well.
Lindt Couverture Dark 0.5 kg
Gianduja Hazelnut cream, 250 g
Stir in butter, cocoa butter and icing sugar
Now add the liquid butter and cocoa butter. Finally, add the icing sugar — stir until you have a nicely homogeneous mixture.
cocoa butter 250 g
Chill for 30 minutes
Now you need to put the whole thing in the fridge for about 30 minutes. The filling needs to firm up so it doesn't run when you pipe it later.
Whip briefly until fluffy
After chilling, you can briefly whip the mixture until fluffy with the Hand mixer.
Shape, cut and coat
Fill into the Piping bag
Now fill the mixture into a Piping bag with a 14 mm Round piping nozzle.
Round piping nozzle 14 mm
Disposable Piping bag Transparent 20 pieces
Pipe five strands and chill
Pipe five strands about 30 cm long onto baking paper. Put the strands back in the fridge briefly.
Cut with a hot blade
To get clean cut edges, you need to heat your blade — ideally with a heat gun or with hot water. First cut 1 cm off the ends, then halve the strands.
Heat gun for chocolate
Dip in couverture with brittle
Now mix the tempered couverture with the Hazelnut brittle and dip the sticks into the couverture using two dipping forks. After the chocolate bath, set the chocolate twigs down on baking paper and let them cool. Your homemade Branchli are ready!
dipping fork 3-pronged
Hazelnut brittle roasted, 200 g
miniSchoggi tempering device for couverture and chocolate
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Chocolate twigs (Branchli)
Ingredients
Filling
Coating
Preparation
- Filling: Mix Dark couverture (40 °C) with Gianduja and Hazelnut cream, stir in liquid butter and cocoa butter, add icing sugar.
- Chill: Put the mixture in the fridge for about 30 minutes, then whip briefly until fluffy.
- Pipe: With the 14 mm Round piping nozzle, pipe five strands of 30 cm onto baking paper, chill again briefly.
- Cut: With a hot blade, cut 1 cm off the ends and halve the strands – makes 10 pieces.
- Coat: Mix tempered Milk couverture with brittle, dip the sticks with two dipping forks, let cool on baking paper.
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 Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Hazelnut brittle roasted, 200 g
cocoa butter 250 g
Hazelnut cream 45%, 250 g
Gianduja Hazelnut cream, 250 g
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Accessories
dipping fork 3-pronged
Heat gun for chocolate
Round piping nozzle 14 mm
miniSchoggi tempering device for couverture and chocolate
Disposable Piping bag Transparent 20 pieces
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To make sure your twigs turn out perfectly
The 30 minutes in the fridge aren't just a suggestion: a too-soft mixture runs when piping and the strands turn out flat instead of round. Better to chill 10 minutes longer than to start too early.
Cold filling plus a cold blade gives broken edges. Heat the knife with the heat gun or in hot water (then wipe dry) – that way it glides through and the cut surfaces come out smooth just like the original.
With two dipping forks you can turn the stick in the couverture bath and lift it out cleanly without it breaking. Work swiftly – the brittle gradually sinks in the couverture, so stir briefly in between.
Frequently asked questions
The nut content and the consistency: the Gianduja cream contains more chocolate and is firmer, while Hazelnut cream 45 % has almost half hazelnuts and is more intense in nutty flavour. The combination gives firmness AND aroma – but the recipe also works with just one variety (in that case, ideally the Gianduja cream).
Yes. Only tempered couverture sets shiny, snaps with a crack and doesn't immediately melt on your fingers. Untempered melted chocolate stays matte and turns grey. We show step by step how tempering works in our tempering article.
It was still too warm. The mixture needs the full chilling time until it reaches a firm, pipeable consistency – and after whipping, it should be worked swiftly before it softens again.
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Related products
Trempier fork 3 prongs
Lindt couverture milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Hazelnut brittle roasted, 200 g
Cocoa butter 250 g
Hot air dryer for chocolate
Hole grommet 14 mm
miniSchoggi tempering device for couverture and chocolate
Disposable piping bag transparent 20 pieces
Hazelnut cream 45%, 250 g
Gianduja hazelnut cream, 250 g
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Comments
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Unterschied Gianduja-Haselnusscreme und Haselnusscreme
By: Martina On 2025-12-09Hallo, ich verstehe das richtig: Der Unterschied zwischen Eurer Gianduja-Haselnusscreme und Haselnusscreme ist lediglich der Nussanteil? In ersteren 20% und in zweiteren 45%? Und noch eine zu vernachlässigende Kleinigkeit. Kann man da nicht die Hasselnusscreme für alles nehmen und hat mehr davon, da mehr Nüsse enthalten sind?
Replied by: Rebecca Odermatt On 2025-12-10
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