Easter toblerones
Mini chocolate bars with pastel stripes, sugar bunnies and dragees
Hello foodies,
to celebrate Easter, we are making pretty chocolate bars and decorating them in a very personal way with sugar Easter decorations.
This time we replace the nuts and berries from our classic Chocolate bars with pastel stripes, sugar bunnies, sugar eggs and colourful dragees. A perfect activity to share a cheerful and delicious Easter moment with your loved ones!
You can also watch the recipe in the video. Let's go!
The recipe in video
0:43 min
Ingredients
For 10 to 12 Mini chocolate bars
For decorating
Step by step
Pouring chocolate bars
Tempering the chocolate
Temper the chocolate, each variety separately. We show you exactly how step by step in our guide Tempering chocolate properly. Tempered chocolate becomes glossy and crisp and releases easily from the mold.
Milch Schokolade 33,6% 400g - Callebaut
Weisse Schokolade 28% 400g - Callebaut
Schwarze Schokolade 54.5% 400g - Callebaut
Gold Schokolade 30% 400g - Callebaut
Pouring and unmolding the bars
Pour the tempered chocolate into the Chocolate bar mold for mini chocolate bars, let it set and release the bars from the mold. You will find all the details in our basic recipe Chocolate bars. This time, leave out the nuts and berries: the bars are only decorated after unmolding.
Chocolate mold "Chocolate bar"
Decorate for Easter
Melt the chocolate flavour pens
Place the chocolate flavour pens in pastel pink, pastel yellow and chocolate in a measuring cup with very hot water for 5 minutes. Then they are ready to use.
Chocolate flavour pen pastel pink, 25 g
Chocolate flavour pen pastel yellow, 25 g
Chocolate flavour pen chocolate, 25 g
Measuring cup 1 litre
Draw stripes
Use the chocolate flavour pens to draw stripes over the bars by moving them back and forth quickly across the chocolate. This keeps the lines nice and fine.
Chocolate flavour pen pastel pink, 25 g
Chocolate flavour pen pastel yellow, 25 g
Chocolate flavour pen chocolate, 25 g
Add sugar decorations and dragees
Now place sugar decorations or dragees on the bars so they become wonderfully colourful for Easter. If needed, apply a little of the chocolate flavour pen to the back of each decoration so it holds well. You will find a large selection in our Sugar decorations category. The video shows some ideas, but you can design your bars completely freely.
Chocolate dragees confetti 80g
Done!
And your Easter chocolate bars are ready! A lovely gift idea that also works wonderfully to make with children at Easter.
Easter chocolate bars
Ingredients
For 10 to 12 mini chocolate bars
For decorating
Preparation
- Bars: Temper 120 g each of milk, white and dark chocolate, pour into the mini bar mould, let set and unmould (basic chocolate bar recipe).
- Pens: Place the pastel pink, pastel yellow and chocolate flavour pens in very hot water for 5 min.
- Stripes: Drag quickly back and forth over the bars.
- Decoration: Place sugar bunnies, sugar eggs and dragees on top, glueing them with a little chocolate flavour pen if needed.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
Milk chocolate 33.6% 400g - Callebaut
White chocolate 28% 400g - Callebaut
Dark chocolate 54.5% 400g - Callebaut
Gold chocolate 30% 400g - Callebaut
Chocolate flavour pen pastel pink, 25 g
Chocolate flavour pen pastel yellow, 25 g
Chocolate flavour pen chocolate, 25 g
Chocolate Confetti 80g
Accessories
Chocolate mold "Chocolate bar"
Measuring cup 1 litre
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
Sugar decorations won't stay put on their own. Dab a small spot of melted Chocolate flavour pen onto the back. Once it has set, the decoration sits securely, even during packaging.
The faster you move the Chocolate flavour pen back and forth, the finer and more even the stripes become. Drawn slowly, you get thick lines and drips.
Spread the moulded Chocolate bars, the pens and the decorations out on the table and let the children design their own bars. That way each child ends up with a truly personal Easter gift.
Frequently asked questions
Yes, it's worth it: tempered chocolate becomes glossy and snappy and releases easily from the mould. Our guide shows you how it's done. How to temper chocolate properly.
This quantity makes 10 to 12 mini chocolate bars, depending on the mould. You'll find the full basic recipe with all quantities in our Chocolate bars.
Stored cool, dry and protected from light, they keep for several weeks. Please don't store them in the fridge, as they will turn dull.
Print recipe
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