Chocolate Bears: Meringue bears with a chocolate coating
Crisp, airy and wrapped in chocolate — with no kitchen secrets
Hello foodies, fancy a recipe that makes children's eyes light up? These chocolate bears are crisp milk chocolate on the outside and airy, crunchy meringue on the inside — and they look suspiciously like the chocolate marshmallows from the shop, only better. The best part? You only need two ingredients for the meringue and a little patience for tempering. Let's get started!
Ingredients
Meringue
Step by step
Meringue for the chocolate bears
Whip the egg white
Put 1 egg white (30 g) into a large mixing bowl. Important: the bowl and whisk must be absolutely clean and grease-free, otherwise the egg white will never whip up properly. Beat it on medium speed until it starts to foam.
While stirring continuously, pour in a third of the sugar (20 g) and set the machine to the highest speed.
Add the sugar in three batches
After 5 minutes, turn the speed down, add the next 20 g and increase again. After another 5 minutes, add the last of the sugar. In three steps rather than all at once — this way the sugar dissolves completely and the meringue becomes stable.
Beat the mixture for a further 5 minutes on the highest speed until you have a firm, glossy meringue. It's ready when it clings to the whisk and forms a peak that no longer tips over.
Fill the silicone mold bears
Preheat the oven to 90 °C fan. Stand the piping bag in a measuring cup and fill it neatly with the meringue — that way nothing spills. Pipe it into each cavity of the silicone mold, smooth it flat with a small angled spatula and place the mold on a perforated tray.
Disposable piping bag - 41cm - 24 pcs
Silicone mold "Gummy Bear"
Small stainless steel angled spatula
Leave to dry for 1.5 hours
Slide the whole thing into the middle of the preheated oven for 1 hour 30 minutes. At 90 °C the meringue isn't baked but dried — which is why it stays snow-white. Afterwards let the bears cool completely at room temperature and only then carefully remove them from the mold.
Baking paper in sheets
Chocolate coating for the chocolate bears
Melt the chocolate
Put 180 g milk chocolate into a bowl and melt it at 600 watts in the microwave — 30 seconds, stir, another 30 seconds, stir again. In short bursts rather than all at once: above 50 °C the chocolate burns and can no longer be saved.
Infrared thermometer
Milk chocolate 33.6% 400g - Callebaut
Temper the chocolate
Check the temperature with the thermometer: it should be between 41 °C and 43 °C. Now add the 60 g of unmelted milk chocolate, stir well and let it slowly melt. Measure again — at 31 °C to 32 °C the chocolate is tempered. It must not be colder, otherwise the coating on the bears becomes too thick.
Coat the bears
Dip a bear into the chocolate and carefully turn it with the dipping fork. Lift it out, wipe off the excess chocolate on the edge of the bowl and place it on baking paper. Once all the bears are coated, put them in the fridge for 5 minutes so the chocolate sets.
Baking paper in sheets
Flat perforated aluminium baking tray 40 x 30 cm
Dipping fork 3 prongs
Chocolate Bears
Ingredients
Meringue
Chocolate coating
Preparation
- Whip: Beat 1 egg white in a grease-free bowl until foamy.
- Sugar: Add 60 g sugar in three batches, beating 5 min. each.
- Fill: Pipe the meringue into the silicone mold, smooth flat.
- Dry: 1 hr 30 min. at 90 °C fan, then leave to cool.
- Melt: 180 g milk chocolate in 30-second bursts to 41–43 °C.
- Temper: Stir in 60 g solid chocolate, bring to 31–32 °C.
- Coat: Dip the bears, wipe off, 5 min. in the fridge.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Milk chocolate 33.6% 400g - Callebaut
Equipment
Disposable piping bag - 41cm - 24 pcs
Silicone mold "Gummy Bear"
Baking paper in sheets
Infrared thermometer
Small stainless steel angled spatula
Flat perforated aluminium baking tray 40 x 30 cm
Measuring cup 1 litre
Dipping fork 3 prongs
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
Melt the chocolate in 30-second bursts and stir every time in between. If it exceeds 50 °C it burns and can no longer be used — this is the only point where tempering chocolate can really go wrong.
Smooth the meringue in the silicone mold bears really flat with the angled spatula. Whatever sticks up on top becomes the base once turned out — and a flat base later stands neatly on the baking paper while the chocolate sets.
Smooth the meringue in the silicone mold bears really flat with the angled spatula. Whatever sticks up on top becomes the base once turned out — and a flat base later stands neatly on the baking paper while the chocolate sets.
FAQ
Almost always it's down to grease: even a drop of egg yolk or a trace of butter in the bowl will stop the egg white from whipping up. Rinse the bowl and whisk in hot water and dry them well. And add the sugar gradually — stirred in all at once, the mixture collapses.
For the crisp snap and the shine, yes. Untempered chocolate turns matt, grey-mottled and soft after drying. Tempering chocolate here simply means: melt to 41–43 °C, seed with solid chocolate and bring down to 31–32 °C — with a thermometer it's no magic trick.
That's exactly what the recipe is made for. Baking with kids works especially well here because nothing is sharp and nothing is hot: little hands can help pour in the sugar, pipe the meringue into the silicone mold bears and later dip them. Only melting and measuring the chocolate stays with you.
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