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This strawberry yogurt filled chocolate bonbon resembles the German chocolate called “Yogurette”. It is a chocolate treat that is kept in the fridge and very refreshing and light. Perfect for a Valentine’s gift!
In this video, I also show you how to temper chocolate so it has a nice shine, good structure, and makes a crack sound when you bite into it.
Ingredients
- 350 g Yogurt i.e. greek yogurt
- 4 g freeze-dried Strawberries
- 110 g dark Chocolate
- 30 g Milk Chocolate plus some extra if needed
- 75 g white Chocolate
Instructions
- Fill the yogurt into a nut milk bag and squeeze out as much liquid as you can. Set it aside.
- Chop the dark chocolate and put it into a bowl.
- Set the bowl over a pot with hot water (don’t let the water boil or touch the bowl) and melt it.
- Let the chocolate get to the temperature of max. 49°C / 120°F, then remove the bowl from the heat.
- Chop the milk chocolate and gradually add it to the dark chocolate. Let it melt and stir the chocolate. Measure the temperature. It should get to 28°F / 82°F, look glossy, and have a slightly more thick consistency.
- Put the chocolate back onto the pot with the hot water and let it get a little warm again.
- Fill the bonbon mold with the chocolate.
- Let the chocolate set for a bit. Check the “Important” section of this blog post for why this is neccessary!
- Remove the excess chocolate from the mold so only a layer of chocolate s left in the cavings of the mold.
- Put the mold upside down on a cooling rack to let the remaining excess chocolate drip out. Then let the remaining chocolate set either at room temperature (if the house is cool) or in the fridge (if the house is warm).
- Make the filling: Chop and then melt the white chocolate in a bowl over hot water.
- Mix the melted white chocolate with the strained yogurt and stir until smooth.
- Fill the mixture into a piping bag with a small, round tip.
- Chop the freeze-dried strawberries until really small.
- Once the chocolate in the mold has set, pipe a bit of the filling into it. Then sprinkle some of the strawberries into the mold and cover with some more of the yogurt filling.
Important: Leave enough space on the top to cover with chocolate!
- Use the remaining dark chocolate from before and fill it onto the mold, pushing it over the cavings to create the “foot” of the bonbons. Remove excess chocolate from the mold by scraping it off.
- Let the chocolate set again.
- Once the chocolate bonbons have set, try to bend the mold slightly to loosen the bonbons. Then flip the mold upside down to remove the bonbons from the mold. Ta-da!
