Homemade Kinder Maxi Bars by @iletaitungateau

30 min

12 servings

🥛

240 g

Milk couverture chocolate

🍫

150 g

White couverture chocolate

🥥

45 g

Deodorized coconut oil

🥛

25 g

Milk powder

🍦

1

Vanilla bean

  1. Line
    • Milk couverture chocolate

    Temper the milk chocolate and line your molds with it, using a tempering machine or its pre-set tempering program if available.

  2. Set

    Set the lined molds to crystallize in the refrigerator.

  3. Melt
    • White couverture chocolate
    • Vanilla bean
    • Milk powder

    Gently melt the white chocolate with the vanilla, then add the milk powder.

  4. Melt
    • Deodorized coconut oil
    • White couverture chocolate

    Melt the coconut oil, pour it over the chocolate mixture, and blend with an immersion blender.

  5. Fill

    Fill the molds with the filling and set to crystallize in the refrigerator.

  6. Step
    • Milk couverture chocolate

    Close the molds with the remaining milk chocolate.

Homemade Kinder Maxi Bars by @iletaitungateau

30 min

12 servings

🥛

240 g

Milk couverture chocolate

🍫

150 g

White couverture chocolate

🥥

45 g

Deodorized coconut oil

🥛

25 g

Milk powder

🍦

1

Vanilla bean

Preparation Steps

  1. Step 1/6

    Temper the milk chocolate and line your molds with it, using a tempering machine or its pre-set tempering program if available.

    🥛Milk couverture chocolate
    🍳Mold
    🥄Spatula

  2. Step 2/6

    Set the lined molds to crystallize in the refrigerator.

    🍳Mold

  3. Step 3/6

    Gently melt the white chocolate with the vanilla, then add the milk powder.

    🍫White couverture chocolate
    🍦Vanilla bean
    🥛Milk powder
    🥣Bowl

  4. Step 4/6

    Melt the coconut oil, pour it over the chocolate mixture, and blend with an immersion blender.

    🥥Deodorized coconut oil
    🥣Bowl

  5. Step 5/6

    Fill the molds with the filling and set to crystallize in the refrigerator.

    🍳Mold
    🥄Spatula

  6. Step 6/6

    Close the molds with the remaining milk chocolate.

    🥛Milk couverture chocolate
    🍳Mold
    🥄Spatula

Composition

Ingredients

Types

Chocolate, Fats and oils, Dairy, Spices

Ingredients

Milk couverture chocolate, White couverture chocolate, Deodorized coconut oil, Milk powder, Vanilla bean

Notes

Milk couverture chocolate (Jivara couverture chocolate, used for tempering and the shells, split with the remainder used to close the molds), White couverture chocolate (Opalys couverture chocolate), Vanilla bean (or a little good quality vanilla extract)

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Gluten-Free

Calories

245 kcal

Macro nutrients

Protein: 2.7g, Carbohydrates: 20g, Fat: 17g, Fiber: 0.8g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 0.6mg, Magnesium: 20mg, Potassium: 110mg, Sodium: 25mg

Vitamins

Vitamin A: 25mcg, Vitamin E: 0.3mg, Riboflavin (B2): 0.05mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Mold, Spatula, Bowl

Appliances

Refrigerator, Blender

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Treat, Homemade Candy Making

Origin

Source

Platform

instagram

Original Creator

@iletaitungateau

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Smooth, Crisp Shell

Flavors

Chocolatey, Sweet, Vanilla, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 1-2 weeks (airtight container,away from strong odors), freezer : 2 months (airtight container,well wrapped to avoid condensation), room temperature : a few days (cool, dry place away from heat and sunlight)