Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

Making chocolate surprise eggs for children
Making chocolate surprise eggs for children
Posted in: Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-05
1 Liked

Do you want to surprise your children with a homemade surprise egg for Easter? These surprise eggs are quick and easy...

Read more
Chocolate bonbons - recipe to copy
Chocolate bonbons - recipe to copy
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2025-04-07
2 Liked

In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a...

Read more
View all latest posts

Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
Read more
Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
View all popular posts

Chocolate bonbons - recipe to copy

2 Liked
 

Chocolate bonbons - not just for the little ones!

In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a condensed milk ganache, which is also mixed with hazelnut brittle. This gives the whole thing its unmistakable flavour from childhood. This recipe is suitable for children of all ages.

The aroma of sweet chocolate and the gentle embrace of hazelnuts combined to create a child's dream that triggered a tender but unforgettable pleasure after a gentle bite. How much joy these little delicacies brought in our childhood when we tasted them for the first time, with shining eyes and the feeling of savouring something very special. But why rely on the ready-made when you can simply create this beloved treat yourself? Let's reminisce while creating the recipe for a delicious, homemade chocolate bon experience that brings the magic of yesteryear to the indulgent horizon of today.

Most important key data

Quantity: 48 Eili

Difficulty level: Medium

Shelf life: 1 month

Hazelnut milk ganache

15-20 gHazelnut brittle

10 g

Glucose

5 gSorbitol
15 gButter
70 gCondensed milk | sweetened

20 g

Whole milk

100 g Lindt Couverture | white

Additionally

300 g Couverture | Milk

Making the hazelnut and milk ganache

Firstly, you can put the hazelnut brittle in a blender and blend until slightly finer.

Now chop the white couverture into small pieces so that it melts more quickly and then place it in a bowl. Then mix all the remaining liquid ingredients up to and including the whole milk in a saucepan and bring to the boil once.

Pour the hot liquid over the white couverture and leave to rest for about a minute. Then stir everything into an even mixture until the couverture has completely dissolved.

Now you can add the hazelnut brittle and mix well. Then pour the finished ganache into a piping bag, seal it with a clip and leave the filling to cool slightly at room temperature for 1 hour.

Making the chocolate bonbons

Now for the chocolate mould. Make sure to polish the mould thoroughly with kitchen paper. This is crucial so that the Eili come out of the mould easily and have a nice shine. Then pour the tempered milk couverture into a piping bag and fill the small egg halves to the top. Please note that you will need two moulds for this recipe and also 1x the clips.

After about a minute, you can pour out the couverture again. The longer you wait, the thicker the chocolate layer will be. You can tap out the excess couverture with the help of a chocolate mallet.

You can roughly clean the mould with the spatula. You can get a really clean surface with the metal horn.

Then place the mould in the fridge for approx. 5 minutes. As soon as the chocolate eggs are nicely set, fill them with the hazelnut milk ganache. By tapping the mould on the work surface, the filling will set evenly and any air bubbles can still escape.

If you are working with two moulds at the same time, you can fill the first mould completely with ganache. However, only fill the second mould to about 2-3 mm below the edge. To make the transition between the two halves invisible, you can use tempered white couverture for sealing. Simply add white couverture to the top and carefully brush it off with the metal horn. However, I used the milk couverture straight away and sealed my eggs with it.

Now you need to quickly put the two moulds together and fix them with the clips and put the mould in the fridge. After approx. 5 minutes in the fridge, you can release the clamp and leave the Eili in the fridge for a further 15-20 minutes before removing it.

Important information: I recommend that you only eat the finished Eili after 5 days. This is because the ganache can then set nicely and it comes closer to the "original" than if you eat it completely fresh.

You can also wrap the finished Eili in aluminium foil or wrap each one individually in a sweet wrapper. However, you can also simply eat them as they are!

Have fun trying them out!

Storage & shelf life

The chocobons will keep for approx. 1 month at room temperature. You can store the chocobons in a Tupperware or Guetzli tin or nicely wrapped in aluminium foil.

However, you should wait a week before eating them. During this time, the ganache hardens nicely and acquires the familiar consistency. Do the test - but it's worth the wait!

Print recipe
Pin the recipe
To Instagram
 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

Leave a comment

★
★
★
★
★
Security code

Related posts

Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative roulade
Make your own decorative roulade
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12 Liked
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon stars recipe
Cinnamon stars recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
24 Liked 1 comment
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
Make your own chocolate pumpkin pralines
Make your own chocolate pumpkin pralines
Posted in: Seasonal recipe ideas, Autumn & Halloween, Chocolate and pralines, Pralines
2018-10-20
35 Liked
Make your own 3D chocolate pumpkin pralines - here you get detailed instructions with lots of tips and tricks...
Read more