Recept details

Easter bonbons

  • 600 grams of chocolate (white, milk and dark)
Preparation method of tabletting chocolate
  1. Melt 2/3 of the chocolate au bain-marie. Make sure the bowl you use is dry on the inside
  2. Heat to 45 degrees Celsius and then add the rest of the chocolate.
  3. Stir well and continue to stir until the chocolate has cooled to 28 degrees Celsius.
  4. Then heat the white chocolate to 30 degrees Celsius and the milk and dark chocolate to 32 degrees Celsius.
  5. Now the chocolate is ready to be made into bonbons.
  6. Try and keep the chocolate at a constant temperature. There are two ways to do this: by turnin
Instructions for preparing the filling:
Butter/milk cream
  • 200 grams butter
  • 100 grams fruit puree (of your choice)
  • 100 grams sugar
  • 50 grams milk powder
  1. Heat the sugar with fruit puree to 110 degrees Celsius, keep stirring all the time.
  2. Mix in the milk powder.
  3. Put in a bowl, add the butter and beat until it has reached room temperature.
  4. The filling can be kept refrigerated, but can best be processed at room temperature.
  • 100 grams sugar
  • 50 grams milk powder
  • 70 ml water
  1. Put the sugar in a pan with a thick bottom and add a good splash of water.
  2. Put this on the heat until it starts to turn brown.
  3. Dissolve the milk powder in the water.
  4. Add this mixture of milk powder and water to the golden-brown caramel.
  5. Stir well and allow to cook for another 30 seconds.
  6. Put the mixture in a measuring cup and use a cordless hand blender to stir well for at least 1 minute until you have a homogeneous mixture.
  7. Keep the mixture in a cold place until use.
Almond paste
  • 100 grams almond flour
  • 100 grams icing sugar
  • 50 grams milk powder
  • Water
  1. Mix the almond flower, icing sugar and milk powder in a bowl.
  2. Add a little water until it comes together.
Making the Easter bonbons
  1. Fill a clean and greased mould with chocolate.
  2. Level off and remove excess chocolate from the mould and lightly knock the mould on the workbench to remove all the air.
  3. Keep it upside down so that all the chocolate comes out and a thin layer remains.
  4. Place the mould upside down in the refrigerator on a piece of baking parchment.
  5. Once it looks like there is air between the chocolate and mould, the chocolate can be tapped out.
  6. If the chocolate does not come out, put the mould in the freezer to shrink the chocolate somewhat.
Filling the bonbons
  1. Put a plate on a pan with hot water.
  2. Fill 1 half of an Easter egg with the filling of your choice.
  3. Hold the other half to the hot plate for 1 second until the edge melts slightly.
  4. Stick this tightly onto the filled half.
  5. Enjoy!


If you don't have an Easter egg mould, you can use a clean and greased ice cube mould.


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