Homemade Giant Kinder Bueno

Kinder Bueno is a chocolate bar consisting of a hazelnut cream wrapped in an airy waffle & coated with milk chocolate.

In today’s post I will show you how to make a Giant Kinder Bueno Bar at home. Have fun baking!




Homemade: Homemade Giant Kinder Bueno
Difficulty: Medium – Difficult
Preparation Time: 24 hours (incl. cooling time)
Category: Chocolate Recipes, Giant Chocolate Bar Recipes, Sweets & More
Our Recipe rating:

Homemade Giant Kinder Bueno

Homemade Giant Kinder Bueno

Ingredients for 1 Homemade Giant Kinder Bueno:

• 700 grams milk chocolate
• 4 large waffle plates
• 250 milliliters milk
• 200 grams white chocolate
• 150 grams coarsely chopped & roasted hazelnuts
• 300 grams mascarpone cheese
• 1 heaping teaspoon nutella
• 50 grams dark chocolate
• 2 tablespoons oil

Required kitchen gadgets, helper & preparations:

• Loaf pan (length ~30cm)
• Stable and flexible cardboard or plastic plate (dimensions ~ 30cm x 20cm)
• 14 cardboard parts cutted as half circles
• 1 – 2 tablespoons oil to grease the loaf pan
• Cling film
• Pot + suitable bowl for the double boiler or use a microwave to melt chocolate
• Brush
• Knife
• Small pot or saucepan to boil up milk
• Whisk
• Blender or electric blender
• Ladle
• Baking paper
• 2 equal high coffee mugs
• Freezer bag

Instructions for the Homemade Giant Kinder Bueno:




First prepare the baking tin by pressing the plastic plate together on the two long sides and placing it in the tin so that the bottom of the tin is rounded. Next, place 7 pieces of cardboard on top of each other, wrap tightly in cling film & make 2 dividers for the chocolate bar tin.

Preparing Baking Pan & Lining with Waffle Plates

Grease the baking tin with 1 – 2 tablespoons of oil & line with a sheet of cling film, place the two dividers evenly spaced in the tin & then melt 300 grams milk chocolate & brush the entire tin with about a third of the chocolate. Then cut the wafer sheets with a knife & line the entire shape with it.

Next, brush the mold again with chocolate, line it again with wafer sheets cut to size and brush with chocolate one last time. Then put the mold in the fridge until further use.

For the hazelnut cream, pour 250 milliliters of milk into a saucepan and heat. Bring the milk to the boil while stirring occasionally & then immediately remove from the stove. Add 200 grams of white chocolate and 1 heaped teaspoon of Nutella to the hot milk and melt in the milk while stirring.

Preparing Hazelnut Cream & Gluing the Waffle Sheets Together for Base

Then add 150 grams of chopped & roasted hazelnuts and puree with a hand blender (or better in a blender) for 5 – 6 minutes (the finer the better), then set the hazelnut cream aside to cool briefly.

For the bottom of the bar, cut 2 wafer sheets to the length of the baking pan & brush one of the two sheets with chocolate, then place the sheets on top of each other and “glue” them together. Then brush the top completely with chocolate & put the waffle aside to harden.

For the cream, put 300 grams of mascarpone in a mixing bowl, pour in the slightly cooled hazelnut cream & stir everything with a whisk until smooth. Then use a ladle to pour the cream into the prepared baking pan and fill the 3 chambers with it until just before they overflow, then press the prepared waffle base onto the cream.

Coating Kinder Bueno with Chocolate

Then melt another 100 grams of milk chocolate, pour onto the wafer layer and spread evenly over it with a brush. Then place the baking tin in the fridge to cool for at least 12 hours (preferably overnight).

The next day, carefully tip the mold onto the worktop, remove the baking mold, also peel off the cling film & carefully remove the dividers.

Then melt another 250 grams of milk chocolate & stir with 2 tablespoons of oil until the chocolate is nice and runny. Lay out a piece of baking paper on the worktop & place 2 coffee cups of the same size on it, carefully place the Kinder Bueno on the cups & now pour the melted chocolate over them until the entire bar is covered with chocolate

Let the chocolate harden a bit, then use a knife to remove the chocolate tips at the bottom edge. Melt 50 grams of dark chocolate & decorate the bar with dark chocolate strips (it is best to put the chocolate in a freezer bag and cut off a corner).

Put the Kinder Bueno back in the fridge to cool down and then cut and serve. Have fun imitating!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):