Homemade Schoko-Bons

Hello foodies!

This week I have a recipe that everyone will love, young and old alike! Homemade Schoko-Bons! Yum yum!

These chocolates will impress the whole family at the Easter dinner or will be eaten by the kids during the traditional Easter egg hunt! ;-)

To make 24 Schoko-Bons you will need:

- 18gr of milk powder

- 33gr of milk

- 5gr of sugar

- 58gr of white couverture chocolate

- 1 tbsp of caramelized hazelnuts

- 180gr of milk couverture chocolate

- 60gr of milk couverture chocolate

- 2 mini egg moulds

Quick tip: We are big foodies, which is why I made the recipe with two moulds. It also saves a lot of time! ;-)

Of course, you can make these chocolates with just one mould. However, you will need to halve the recipe. This means you will have to make it 2x and therefore temper the chocolate 2x as well.

We will start by making the ganache for the inside of the Schoko-Bons.

Ganache

Melt 58gr of white couverture chocolate in the microwave for 1 minute at 600Watt. Set aside.

In a saucepan, weigh out 18gr of whole milk powder, 33gr of whole milk and 5gr of sugar.

Mix everything together well with a whisk.

Add the 58gr of melted white chocolate.

Using a thermometer, heat everything to 70°C.

It is important to stir constantly to prevent it from burning at the bottom of the saucepan.

Remove the saucepan from the heat.

To give the Schoko-Bons a crunchy texture, add 1 tbsp of caramelized hazelnuts.

Mix everything together well.

Pour the ganache into a piping bag.

To make filling easier, place the open piping bag in a jug.

Pour the ganache into the piping bag and close it with a clip.

Keep it in the fridge while preparing the chocolate shells.

Now, we will move on to the chocolate shells.

Chocolate Shells

We will start by tempering the chocolate. Don't panic, you just need to follow the temperatures carefully. ;-)

First, heat 180gr of milk couverture chocolate in the microwave at 600Watt for 1 minute.

Once the chocolate is out of the microwave, mix it well with a spatula.

Your chocolate needs to reach 43-45°C; if it is too cold, put it back in the microwave for a few seconds (always at 600Watt), but be careful not to overheat it. Do not exceed 50°, otherwise your chocolate will be burnt! Which would be a shame...

To check the temperature of the chocolate, I use an infrared thermometer. So handy! :-)

Once the chocolate is at the right temperature, add 60gr of milk couverture chocolate.

Mix well and let it melt gently.

It is important not to reheat the chocolate; if you have followed the previous temperatures, your chocolate pistoles will melt gently and you will have the right temperature.

In the meantime, prepare your moulds.

For this recipe, I use two mini egg moulds.

With a piece of cotton wool, clean all the cavities of the moulds to remove any dust and avoid marks on the chocolate.

Your chocolate is ready once all the pistoles have melted.

If you are not sure, check the temperature of your chocolate — it should have dropped to 30-32°C.

Let's start moulding our half eggs. Place a rack over a tray or baking paper to catch the excess chocolate.

Pour the chocolate into the moulds. Fill the cavities completely.

Using a spatula, spread the chocolate so that it covers everywhere.

Turn the mould upside down over your rack and tap it with the handle of your chocolate spatula.

Then with the chocolate spatula, remove the excess by scraping well so that your mould is as clean as possible.

Then place your mould upside down on the rack for about 5 minutes.

Remove the excess chocolate once more, then place your moulds in the freezer for 10 minutes.

Collect the excess chocolate to mould the next mould and proceed in the same way as for the first mould.

Check the temperature of your chocolate carefully before doing the second mould. It should always be between 30°C and 32°C; if not, reheat it for 10 seconds in the microwave at 600Watt.

Once the 10 minutes are up, fill the cavities with ganache.

Be careful, do not fill them completely — just leave 2 mm free so you can seal them with chocolate afterwards.

Place back in the freezer for 10 minutes.

While the ganache sets in the freezer, check the temperature of the chocolate. If it is too cold, put it in the microwave for just a few seconds. Its temperature should be 30-32°C.

Pour the chocolate over your mould. Spread the chocolate using the spatula.

With the chocolate spatula, remove the excess chocolate.

It doesn't matter if a little ganache shows through.

Place your moulds in the freezer for 10-15 minutes.

If the tempering was followed correctly, the eggs will come out of the moulds by themselves! :-)

In photo N°1, you can see that the two eggs at the top left are still stuck.

Don't worry, just tap your moulds gently on your work surface to release the eggs.

If they don't come out, put them back in the freezer for a few minutes and try again.

Now we will assemble our eggs. To do this, heat an empty saucepan for just a few seconds so that the bottom is warm.

Place two half eggs on the bottom of the saucepan. This will melt them just slightly so they can be stuck together.

Press your half shells together.

And here is the result — little Schoko-Bons eggs.

You will find in our range some lovely little aluminium foil wrapping sheets.

Perfect for making a beautiful homemade Easter basket or as a gift.

And there you have it — homemade Schoko-Bons. Here, they didn't last long before being eaten! ;-)

I hope you enjoy this recipe.

Have a lovely Sunday, foodies! ;-)

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.