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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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The most common mistakes when working with chocolate or couverture
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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
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Crazy chickens - great Easter idea

5 Liked
1 Comment
★★★★★ (5.0)
 

Chickens made from chocolate

These chocolate chickens are an absolute hit! Coated with chocolate sprinkles, Hüppen flakes or other ingredients, these chickens are real eye-catchers! The eyes and hairstyle give these chocolate figures their very own character. The cute and slightly crazy chickens can be made in no time at all and you get

Click here for the short video

In our short reel you can see how the ice cream is made
Click Here

What you need

Tempered couverture

Milk, dark and white

Polycarbonate mould goose eggs

Cornet

Red and orange marzipan or fondant

Hüppen flakes, chocolate sprinkles

Here is the shopping list

All the products we use directly in the shopping basket!
Click Here

Making the chocolate ice cream

We have used the goose egg chocolate mould for our chocolate egg. Of course, you can also use other moulds, but we would recommend that you only use larger moulds, as the smaller moulds than the goose egg won't have such a great effect.

Clean the mould thoroughly with kitchen paper and then fill one mould with tempered dark couverture up to approx. 1 cm below the edge, then place a second mould on top and secure it with the chocolate clips. Make sure they are really tight.

Then start to swirl the mould evenly (for approx. 1 minute) to fill the mould completely with chocolate. As soon as everything is perfectly covered with the couverture, you should continue to swirl the mould for approx. 1 minute so that the chocolate layer is as even as possible. Then place the mould in the fridge for 5 minutes. Then take it out, remove the clips and put it back in the fridge for another 20 to 30 minutes.

In the meantime, make the eyes, beak and comb.

Production Decoration

For the eyes, pour tempered white couverture into a cornet and pipe small ovals and circles onto baking paper. You can pipe them so that the eyes stick together as a pair or make individual eyes. Then use tempered dark couverture to make small dots for the pupil in the white drops you have applied. Leave the eyes to set completely at room temperature.

In the meantime, you can make the beak, comb and chin flap. You can decide for yourself whether you want to make these decorations from fondant or marzipan (marzipan simply tastes better). Knead the modelling clay of your choice briefly with your hands and then form cones of different sizes. The cone for the beak should be thicker at the back and thinner at the front. The "cones" for the rest must be very narrow at the top and become thicker and slightly rounded towards the front. It is best to always put a little baker's starch in your hands so that it doesn't stick too much when modelling.

Composition

Take the eggs out of the fridge. Remove the top from the eggs and carefully take them out of the mould. They should really come out without any problems.

Now prepare large bowls with different ingredients (chocolate sprinkles. Hüppen flakes, coconut flakes, whatever you like and that is not too coarse). Place the eggs in your hand and coat them with tempered couverture (like truffles). Then put them in one of the bowls with the ingredients and roll them in it with the help of two spoons. Then place them on baking paper to harden.

Pipe a large blob of tempered couverture onto a sheet of baking paper. As soon as you notice that it starts to set and become firm, you can place the finished eggs on top. This will give them a base and prevent them from rolling away. Now put small blobs of couverture in the right places and stick the decorations on. Always wait until just before the couverture sets so that you don't have to hold the decoration in place forever.

Storage & shelf life

The chickens have a shelf life of at least 6 months. Both marzipan and fondant simply become very hard over time and should no longer be eaten. It is best to store the figure at 18 ºC room temperature.

 
Posted in: Seasonal recipe ideas, Spring & Easter, Chocolate and pralines

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Comments

  • Osterhasen Form von Euch gekauft ,Eier & essbares Gras von Uster
    By: Marianne On 2024-03-29
    Rating:
    ★★★★★ (5.0)

    gute Formen Nestli mache ich mit Mandelstiffte & Schokolade Eier umhülle ich mit zerkleierten
    Kornflakes
    Teig liegt schon in der Kühle heute gehts los

    liebe Grüsse Marianne

    Replied by: Thomas Ramseier On 2024-03-29 Super, das freut uns mega zu hören. In dem Fall ganz gutes Umsetzen und frohe Ostertage! Süsse Grüsse

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