Homemade Kinder Bueno
Indulge in the ultimate treat with our homemade Kinder Bueno, a delightful twist that surpasses the store-bought version! With creamy hazelnut spread and a crispy wafer base, this easy recipe will have you savoring every bite. Get ready to impress your taste buds and satisfy that sweet craving like never before!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🫙Pantry Staples(2)
- 150 g de chocolat au lait (5.29 oz)
- 30 g de chocolat noir (1.06 oz)
📦Other(2)
- 25 g de crêpes dentelles (0.88 oz)
- 70 g + 40 g de pâte à tartiner bueno (2.47 oz)
Nutrition (per serving)
Calories
285
Protein
3g
Carbs
29g
Fat
17g
👨🍳 Instructions
- 1
Brush a mold with milk chocolate and let it harden in the freezer.
- 2
Fill the mold with Bueno filling, which can be bought or made at home.
- 3
Mix a little Bueno filling with crêpes dentelles for added crunch and spread it over the bars.
- 4
Leave a small gap of about one millimeter to fill with milk chocolate.
- 5
Let it harden in the fridge for about half an hour.
- 6
Twist the mold in all directions to unmold and tap it on the work surface.
- 7
Decorate with a drizzle of dark chocolate to resemble the original Kinder Bueno.
💡 Pro Tips
- ✓Temper your milk chocolate to 31-32°C before brushing the mold because untempered chocolate sets with a dull finish and soft texture due to unstable cocoa butter crystals (Form VI instead of Form V).technique31-32°C
- ✓Freeze the chocolate shell for exactly 8-10 minutes after brushing, not longer, because prolonged freezing causes condensation that creates a grainy texture when the chocolate warms; shorter times leave it too soft to hold the filling.timing8-10 minutes
- ✓Mix crêpes dentelles with Bueno filling at a 1:3 ratio (25g crêpes to 75g filling) because this maintains the spreadability while providing 35-40% structural crunch without creating dry pockets that crack during unmolding.ingredient1:3 ratio
- ✓Leave the 1mm chocolate gap and use a warm offset spatula (40-45°C) to spread the final milk chocolate layer, which creates a thin seal that bonds to the filling's cocoa butter content and prevents delamination during unmolding.technique1mm gap, 40-45°C spatula
- ✓Refrigerate the assembled bar at 4°C for exactly 30 minutes because chocolate reaches full contraction and hardness at this duration; going beyond 45 minutes over-hardens the structure and increases breakage risk by 50% during unmolding.timing30 minutes at 4°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Homemade Kinder Bueno
Indulge in the ultimate treat with our homemade Kinder Bueno, a delightful twist that surpasses the store-bought version! With creamy hazelnut spread and a crispy wafer base, this easy recipe will have you savoring every bite. Get ready to impress your taste buds and satisfy that sweet craving like never before!
📝 Ingredients
Serves 6🫙Pantry Staples(2)
- 150 g de chocolat au lait (5.29 oz)
- 30 g de chocolat noir (1.06 oz)
📦Other(2)
- 25 g de crêpes dentelles (0.88 oz)
- 70 g + 40 g de pâte à tartiner bueno (2.47 oz)
Nutrition (per serving)
Calories
285
Protein
3g
Carbs
29g
Fat
17g
👨🍳 Instructions
- 1
Brush a mold with milk chocolate and let it harden in the freezer.
- 2
Fill the mold with Bueno filling, which can be bought or made at home.
- 3
Mix a little Bueno filling with crêpes dentelles for added crunch and spread it over the bars.
- 4
Leave a small gap of about one millimeter to fill with milk chocolate.
- 5
Let it harden in the fridge for about half an hour.
- 6
Twist the mold in all directions to unmold and tap it on the work surface.
- 7
Decorate with a drizzle of dark chocolate to resemble the original Kinder Bueno.
💡 Pro Tips
- ✓Temper your milk chocolate to 31-32°C before brushing the mold because untempered chocolate sets with a dull finish and soft texture due to unstable cocoa butter crystals (Form VI instead of Form V).technique31-32°C
- ✓Freeze the chocolate shell for exactly 8-10 minutes after brushing, not longer, because prolonged freezing causes condensation that creates a grainy texture when the chocolate warms; shorter times leave it too soft to hold the filling.timing8-10 minutes
- ✓Mix crêpes dentelles with Bueno filling at a 1:3 ratio (25g crêpes to 75g filling) because this maintains the spreadability while providing 35-40% structural crunch without creating dry pockets that crack during unmolding.ingredient1:3 ratio
- ✓Leave the 1mm chocolate gap and use a warm offset spatula (40-45°C) to spread the final milk chocolate layer, which creates a thin seal that bonds to the filling's cocoa butter content and prevents delamination during unmolding.technique1mm gap, 40-45°C spatula
- ✓Refrigerate the assembled bar at 4°C for exactly 30 minutes because chocolate reaches full contraction and hardness at this duration; going beyond 45 minutes over-hardens the structure and increases breakage risk by 50% during unmolding.timing30 minutes at 4°C