Bare the origins of pure cacao butter
Bon Bon Café IntenseView Origin
Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.Add to cart
This chocolate Easter egg is not only super easy to make but also plastic-free and therefore good for our earth. With three simple ingredients, you can whip up these delicious Easter surprises and pretend to be the Easter bunny yourself.
200 g Yuna (Edel Weiss) 37% Chef's chocolate buttons
5 g Esmeraldas 42%
- 1 avocado
- 1/2 teaspoon coconut oil
Slightly halve a ripe avocado. Remove its seed and empty its flesh with a spoon.
Carefully clean the inside of the avocado under running water to ensure that all pulp has been removed.
Carefully dry the avocado completely and grease the inside with coconut oil.
- 200 g Yuna (Edel Weiss) 37% Chef's Chocolate Buttons
- 5-10g Esmeraldas 42%
- 200 ml of water
- Empty avocado
Put water in the saucepan and heat, do not boil. Meanwhile, add the Yuna (Edel Weiss) 37% chef's chocolate buttons to a metal bowl. When the water is steaming, place the metal bowl in the saucepan and let the chocolate melt while stirring constantly. A little tip: If you don't have a matching metal bowl at home, a second, smaller pot will do too.
After chocolate is melted, temper it to avoid fat bloom (read more here -> https://originalbeans.com/professionals/techniques/ )
Distribute the melted chocolate evenly until both avocado halves are completely filled.
Cool the chocolate Easter eggs in the refrigerator for at least 30 minutes, or leave them in a dark and dry place.
When the chocolate Easter eggs have cooled down and look slightly hazy from the cold temperatures, they are ready. Tap lightly, then the chocolate should slip out by itself, otherwise carefully peel the avocado skin off.
Finally, melt the 5-10g Esmeraldas 42% in a water bath(just as above) and decorate the white Easter egg with it. Let cool down again and a regenerative and plastic-free and zero waste Easter egg is ready to be hidden.
Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.
Cacao butter*, raw cane sugar*, whole milk powder*. Milk solids: 26% minimum, cacao solids: 37% minimum. *Certified organic.
Per 100g Energy: 2554 KJ / 614 kcal Fat: 44g of which saturates: 28g Carbohydrate: 46g of which sugar: 46g Protein: 7g Salt: 0,2g
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.