Giant White Kinder Chocolate Bonbon

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Choco bonbons are small, egg-shaped chocolate pralines with a milk cream and hazelnut filling covered with whole milk chocolate, but for some time they have also been available with white chocolate.

In today’s post I will show you how to bake a huge chocolate candy egg covered with white chocolate. Have fun copying!




Cooked/Baked today: Giant White Kinder Chocolate Bonbon
Difficulty: Medium – Difficult
Preparation Time: 24 hours
Category: Baking Recipes, Cake Recipes, Sweets & Candy Recipes, Recipes with Chocolate
Our Recipe rating:

Giant White Kinder Chocolate Bonbon

Giant White Kinder Chocolate Bonbon

Ingredients for 1 Giant White Kinder Chocolate Bonbon:

  • 625 grams white chocolate
  • 100 grams chopped & roasted hazelnuts
  • 100 milliliters milk
  • 75 grams skimmed milk powder (or coffee creamer)
  • 50 grams ground hazelnuts

Required kitchen gadgets, helper & preparations:

  • Baking mold with 2 half eggs (size 15cm x 10cm each)
  • Brush
  • Small saucepan for milk
  • Bowl for milk cream
  • Whisk
  • Large pot + suitable bowl for double boiler or microwave to melt chocolate

Instructions for the Homemade Giant Sandwich Cookie:




Melt 200 grams of white chocolate over a double boiler or in the microwave, spread half of the chocolate on the 2 hollows of the baking mold & brush it evenly up to the edges. Then allow the baking mold to harden in the refrigerator for approx. 10 minutes.

Brushing Baking Mold with White Chocolate

Brushing Baking Mold with White Chocolate

Next, spread the remaining chocolate on the two hollows of the baking mold & brush it evenly as done before, then store the baking mold in the refrigerator until further use.




For the milk cream, pour 100 milliliters of milk into a small saucepan and heat up over low to medium heat. As soon as the milk starts to boil, pull off the heat & stir in 75 grams of skimmed milk powder until well combined.

Preparing Milk Cream

Preparing Milk Cream

Next, melt another 400 grams of white chocolate & stir together with the milk mixture, 100 grams of chopped & roasted hazelnuts and 50 grams of ground hazelnuts.




Then immediately distribute the viscous hazelnut milk cream on the two troughs of the baking mold, smooth everything down as best as possible & then place in the fridge overnight to harden completely.

Baking Giant Chocolate Egg

Baking Giant Chocolate Egg

The next day carefully drop the two half-eggs onto the worktop & glue them together with another 25 grams of melted white chocolate. Have fun baking!

Video Tutorial:

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

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