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Chocolate cockchafer

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Hearty chocolate cockchafers

May is the time of the cockchafer. You can now find these majestic beetles everywhere in nature. But you'll also find them in confectionery shops and pastry shops, as cockchafers are traditionally made from the finest couverture and then sold. But you can also easily make them at home! You'll find everything you need in our shop ;). We also explain step by step how to do it.

So, what are you waiting for? Get your May bug mould, get your favourite couverture out of the cupboard and start making up!

Click here for the short video

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

What you need

Tempered Couverture | Dark

Tempered Couverture | White

Tempered milk couverture

Polycarbonate mould cockchafer

May bug feet 7 cm

Here is the shopping list

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

Make-up of the cockchafer shape

Thoroughly polish the cockchafer mould with kitchen paper. Then put tempered dark couverture in a piece of cornet paper and colour in the pupil and the other dark areas of the cockchafer.

Then do the same with the white tempered couverture.

If you have painted anything over the edge of the mould, you can simply scrape this off with a metal horn and leave the mould at room temperature for approx. 10 minutes to allow the painted part to set.

Production of chocolate shell

Now brush the made-up chocolate mould with tempered milk couverture. Make sure that you brush every nook and cranny of the mould so that there are no air bubbles. Keep turning the mould around to check it from the other side. Once you have brushed it out properly, you can scrape and clean the edges briefly with a metal horn and then move on to the next part.

Now fill one half of the mould two-thirds full with tempered milk couverture, place the second half of the mould on top and secure it with the chocolate clips provided. Once these are correctly attached, you can now start to swirl the mould back and forth for approx. 2 to 3 minutes. Always tap the mould with a chocolate mallet so that the couverture is evenly distributed inside the mould and no air bubbles form.

Now place the mould in the fridge for approx. 10 to 15 minutes. After the cooling time, take them out, remove the clips and leave the May bugs to cool in the fridge for a further 20 to 25 minutes.

Completion of the cockchafer

Take the polycarbonate mould out of the fridge and carefully remove the finished chocolate mould. Now you can wrap the finished May bug in cling film and tie the feet with a narrow cake ribbon.

Take the mould out of the fridge and tip it onto your worktop. The chocolates should now fall out on their own. Draw a face on the black part with white tempered couverture and then stick the ladybirds onto the Mayfer feet with dark tempered couverture.

Storage & shelf life

The finished moulded chocolate figure has a shelf life of up to six months. Simply store them in a dry place away from light at room temperature.

 
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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