Homemade Schoko-bons
Create your own sweet indulgence with our Homemade Schoko-Bons recipe. These delightful chocolate treats, filled with a creamy hazelnut center, are a favorite for both kids and adults. Making them at home allows for a fun and rewarding experience, not to mention the joy of enjoying a fresher, possibly healthier version than store-bought ones. Perfect for a family activity, as a gift, or simply to satisfy your chocolate cravings, these homemade Schoko-Bons are as delicious as they are satisfying to make.
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Preparation 30 min
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Rest 3 h 00
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Servings 12
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Level Expert
Ingredients
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Note
It is important to temper the chocolate for easy unmolding.
Tip
For a quicker recipe, use silicone molds. You won’t need to temper the chocolate.
Preparation steps
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Homemade Schoko-bons
Create your own sweet indulgence with our Homemade Schoko-Bons recipe. These delightful chocolate treats, filled with a creamy hazelnut center, are a favorite for both kids and adults. Making them at home allows for a fun and rewarding experience, not to mention the joy of enjoying a fresher, possibly healthier version than store-bought ones. Perfect for a family activity, as a gift, or simply to satisfy your chocolate cravings, these homemade Schoko-Bons are as delicious as they are satisfying to make.
Note
It is important to temper the chocolate for easy unmolding.
Tip
For a quicker recipe, use silicone molds. You won’t need to temper the chocolate.
Ingredients
- Milk : 160 grams
- White chocolate : 160 grams
- Whipping cream 30% : 50 milliliters
- Praline : 50 grams
Preparation steps
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Start by tempering the milk chocolate.
Melt the chocolate in a bain-marie and heat to 45-50 degrees Celsius.
Then lower the temperature to 27-28 degrees Celsius.
Finally, raise the temperature to 29-30 degrees Celsius. -
Pour the chocolate into the moulds, then turn the mould upside down so that any excess drips off.
Smooth with a spatula and refrigerate for at least an hour. -
Melt the white chocolate with the cream in a bain-marie.
Mix well. -
Add the praline.
Mix well. -
Top the milk chocolate moulds with the white chocolate and leave to set in the fridge for at least two hours.
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Remove the eggs from the moulds by tapping them on the work surface.
Lightly heat the bottom of a saucepan and briefly lay the eggs one by one, so that they can be stuck together in pairs.