200g of dark chocolate coverage
50g of milk chocolate coverage
200g of white chocolate coverage.
Accessories:
1 small pouch
1 mold for 5 rabbit cavities (50g)
1 aluminum baking sheet
Parchment paper
Fine brush
200g of dark chocolate coverage
50g of milk chocolate coverage
200g of white chocolate coverage.
Accessories:
1 small pouch
1 mold for 5 rabbit cavities (50g)
1 aluminum baking sheet
Parchment paper
Fine brush
Melt the dark chocolate and let it cool in a water bath
Fill the pouch, close it, and dip one side in the chocolate
Drain the excess, place the coated surface on an aluminum baking sheet lined with parchment paper
Let it chill in the refrigerator for five minutes
After chilling, brush the remaining area of the pouch with white chocolate and let it sit in the refrigerator for three minutes
Repeat the process three more times
Use scissors to cut off the tip of the pouch and carefully remove it
Heat a knife and trim the top to create an entrance hole for the rabbit. Reserve
Rabbits:
Melt and temper the milk chocolate and white chocolate separately
Use a brush to make eyes and ears for the rabbit with dark chocolate and let it chill in the refrigerator for three minutes
Fill the mold with white chocolate
Let it set in the refrigerator until the chocolate becomes firm
Flip the mold, placing it on the refrigerator shelf until it becomes opaque
Unmold and join the two halves of the rabbits
Assembly:
Place the rabbits inside the hole and fill any gaps with chocolate shavings.
