When I was preparing my last book “Chocolate”, I took a professional chocolate course called “Chocolate and Artistic Confectionery “. At the end of these studies, we had to prepare a final project. And part of this final project was creating a chocolate piece applying any of the techniques learned during the course.
This recipe was my final project, which includes techniques such as melting and tempering chocolate, in addition to properly making a ganache (the Kinder Bueno filling is a white chocolate and toasted hazelnuts ganache). It was the ganache that was most troublesome. Not for taste reasons, but because the ganache dampened the wafer. And of course, that spoils the entire recipe, you want a crisp wafer on your homemade Kinder Bueno, right?
To avoid this problem, you have several options:
– Consume your Kinder Bueno in the day (if you have the filling ready, it is a very quick recipe to prepare)
– Use storebought white chocolate and hazelnut spread. This storebought spread does not soften the wafer. As it is the easiest option, this is what I propose you today with this recipe.
– Add inverted sugar and glucose to the ganache. Both products have hygroscopic properties (attract and hold moisture) and provide stability to the filling. This is the option which is included in my book “Chocolate”.)
To prepare the recipe you will require these molds. I bought them in the US, and I believe they ship worldwide. If you do not have these molds, or do not you want to buy them, then you just have to use the molds that you may have at home: chocolate molds, chocolate bars molds, … . You only have to cut the wafer in the shape you need. I have tried all these options, and although the final result does not have the shape of “Kinder Bueno”, it is just as delicious.
And about the question of tempering chocolate: is it necessary? I would say it is not necessary, but it is advisable. Why? With tempered chocolate you get a bright and crisp bar, which is easily removed from the mold, and that does not melt when touched.
{Homemade Kinder Bueno}
Prep time: 20 min
Cooking time: 2 min
Yield: 12 homemade Kinder Bueno
Ingredients
- 250 g milk chocolate
- 50 g dark chocolate
- 1 jar white chocolate-hazelnut spread*
- 4 natural ice cream wafers
Equipment: I used these molds
Directions:
- Melt and temper chocolate, using your favourite method
- Fill the cavities of the mold with melted chocolate. Turn the mold over a bowl and let the excess chocolate run out of the cavities, leaving a thin coat of chocolate. Turn the mold upright and scrape off the excess across the surface of the mold using a pastry scraper or pallet knife. Let the chocolate harden.
- Have your hazelnut spread in a piping bag. When the chocolate-lined cavities have hardened, pipe the mixture into the cavities
- Cut the wafers the size of your mold. Place a wafer covering the hazelnut spread
- Ladle chocolate across the top of the mold and then use a pastry scraper or pallet knife to quickly scrape off the excess chocolate. Let the chocolate set
- When ready, turn the mold over. If your chocolate is tempered properly and it is completely hardened, the Kinder Buenos should just fall out of the mold. If they don’t, give the mold a little tap on the bottom to help release them. Drizzle some melted dark chocolate over your home made Kinder Buenos, and let set
- Store in an airtight container until ready to use
NOTES:
- You can prepare your own white chocolate-hazelnut spread at home, it is quite easy, and there are several recipes available online. The one I used for this recipe is included in my book Chocolate (available in Amazon and in The book depository. Only in Spanish I’m afraid)
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
These look amazing! They’re absolutely perfect!