Homemade kinder bar

Start with the filling, as it needs time to cool down. Put 58 g white chocolate into a bowl and melt it in the microwave at 600 watts for 1 minute.

Put 18 g whole milk powder, 9 g sugar and 23 g whole milk into a saucepan and whisk everything into a smooth mixture. Don't leave out the milk powder: it gives the filling its thick, creamy texture and milky flavour.

Pour the melted white chocolate into the mixture and heat it to 70 °C while stirring constantly. A thermometer helps you keep the temperature safely under control.

As soon as the mixture reaches 70 °C, take the saucepan off the stove straight away and fill the ganache into a 30 cm piping bag. Then chill it in the fridge for 10 minutes.

For the bars you need a polycarbonate chocolate mold: it gives the chocolate its beautiful gloss. Wipe out each cavity with some cotton wool. This removes limescale and chocolate residue, and the bars will release more easily later.

Put 90 g milk chocolate in a bowl and melt it in the microwave at 600 watts for 50 seconds. Then stir with a spoon until everything has melted. The chocolate should now be 42 to 45 °C, and this is where a thermometer is really needed.

Add the remaining 30 g of unmelted chocolate drops to the warm chocolate and stir. Do not heat it again! Give the drops time to melt on their own. Once everything has melted, the chocolate should be 29 to 31 °C and ready to work with. Fill it into a large piping bag.

Pour the entire Milk couverture into the mold so that every cavity is filled to the edge. Then tap the mold on the work surface at least 10 times: this brings the air bubbles to the surface, and your bars won't get small holes. Then pour the excess chocolate back into the bowl.

Use a Scraper to scrape off the mold, turning it over again and again so the excess runs off. Finally, turn the mold out onto a cake rack over baking paper and tap the cake rack about 10 times. The excess chocolate drips onto the paper, leaving thin, even shells.

Scrape over the mold once more until it is really clean. This is important, otherwise the bars won't release from the mold later. Put it in the freezer for 10 minutes and, in the meantime, take the Ganache out of the fridge so it softens a little at room temperature.

Pipe the white ganache into the chocolate shells, but please don't overfill them! Leave room at the top for a thin layer of milk chocolate to seal the bar. Tap the mold briefly on the work surface so the filling spreads evenly, then put it back in the freezer for another 5 minutes.

Pour the remaining milk chocolate over the filling so that every cavity is fully covered. Scrape off the excess chocolate with the scraper and pull the mold away as cleanly as possible. Our chocolate stayed at around 29 °C the whole time. If yours has become too cold, warm it in the microwave for no more than 10 seconds; it must on no account become too hot. Then return the mold to the freezer for a final 10 minutes or so.

After 10 minutes the chocolate should be well chilled; check it briefly with your finger. Turn the mold over on a clean, smooth work surface and tap it. Don't worry, the polycarbonate mold can take it! Sometimes two to three taps are needed. If the bars won't come loose at all, put the mold back in the freezer for another 5 minutes and they will fall out on their own. Your 6 homemade kinder bars are ready!