Kinder Bueno Style Chocolate Bar

120 mins
Serves 1
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Directions

  1. 1Melt milk chocolate using a bain-marie.
  2. 2Melt milk chocolate using a bain-marie.
  3. 3Melt milk chocolate using a bain-marie.
  4. 4Pour 2/3 of the melted chocolate into the chocolate bar mold and spread it evenly.
  5. 5Pour 2/3 of the melted chocolate into the chocolate bar mold and spread it evenly.
  6. 6Pour 2/3 of the melted chocolate into the chocolate bar mold and spread it evenly.
  7. 7Let it crystallize at room temperature for 2 hours.
  8. 8Let it crystallize at room temperature for 2 hours.
  9. 9Let it crystallize at room temperature for 2 hours.
  10. 10Mix Bueno spread and crumbled crisp crepes together.
  11. 11Mix Bueno spread and crumbled crisp crepes together.
  12. 12Mix Bueno spread and crumbled crisp crepes together.
  13. 13Pour the mixture over the chocolate in the mold, spreading evenly.
  14. 14Pour the mixture over the chocolate in the mold, spreading evenly.
  15. 15Pour the mixture over the chocolate in the mold, spreading evenly.
  16. 16Melt the remaining milk chocolate and pour it on top to close the bar.
  17. 17Melt the remaining milk chocolate and pour it on top to close the bar.
  18. 18Melt the remaining milk chocolate and pour it on top to close the bar.
  19. 19Smooth the top to fill the mold.
  20. 20Smooth the top to fill the mold.
  21. 21Smooth the top to fill the mold.
  22. 22Let it set at room temperature for about 2 hours.
  23. 23Let it set at room temperature for about 2 hours.
  24. 24Let it set at room temperature for about 2 hours.
  25. 25Carefully unmold the chocolate bar.
  26. 26Carefully unmold the chocolate bar.
  27. 27Carefully unmold the chocolate bar.
  28. 28Melt a little dark chocolate, place it in a piping bag, cut the tip, and stripe the top of the bar.
  29. 29Melt a little dark chocolate, place it in a piping bag, cut the tip, and stripe the top of the bar.
  30. 30Melt a little dark chocolate, place it in a piping bag, cut the tip, and stripe the top of the bar.

Ingredients

  • 100 g milk chocolate
  • 100 g milk chocolate
  • 100 g milk chocolate
  • 80 g Bueno spread
  • 80 g Bueno spread
  • 80 g Bueno spread
  • 35 g crisp crepes
  • 35 g crisp crepes
  • 35 g crisp crepes
  • a little dark chocolate
  • a little dark chocolate
  • a little dark chocolate

Equipment

bain-mariechocolate bar moldspatulapiping bag

Tips

  • Tempering the chocolate is ideal.
  • If you didn't temper the chocolate, you may need to place it in the freezer for 30 minutes to harden it.