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Healthy and homemade chocolate bonbons: 3 recipes for little sins

Whether it’s for Christmas, a birthday or any celebration, chocolates are among the most popular gifts. And the good thing is that if you make chocolates yourself, there are almost no limits to your creations and you can use only natural and healthy ingredients. Experiment with marzipan, ginger, white chocolate, or very dark chocolate. Nothing to do with commercial chocolates, full of unhealthy fats and additives.

How to make homemade chocolates

If you make chocolates yourself, you should have the following things in the kitchen:

Necessary household

Pots and bowls for the bain-marieWhisk, wooden spoon or spatulaMold for chocolates or ice cubes, preferably siliconeGrateIcing bagKitchen thermometer

Make sure the ingredients are organic, regardless of whether you want to give the chocolates away or enjoy them yourself. It is also worth it that they are fair trade.

Homemade healthy chocolates recipes

1. Banoffee Chocolates

The banoffee is a British cake that is also very popular outside the islands. Based on biscuits, bananas and caramel cream, a cold cake is created that is also perfect for a chocolate recipe. Hazelnuts or chopped almonds add a crunchy touch to this delicate temptation. These chocolates are intended for immediate consumption.

Ingredients (for 15 chocolates):

400 g whole grain or oatmeal cookies 200 g dark chocolate 200 g dulce de leche 1 ripe banana 50 g chopped hazelnuts (or chopped almonds) 1/2 vanilla pod (the inside scraped out with a knife) 5 tablespoons cocoa powder


Finely crumble the cookies with a rolling pin. To do this, roll the cookies in a clean, dry cotton cloth so the crumbs don’t spill everywhere, or puree them in a food processor. Mash the banana and mix well together with the dulce de leche cream, walnuts, the vanilla pulp and the crumbled cookies to form a dough. Let the mixture cool in the refrigerator for 30 minutes. Shape the mixture into balls and place them in a baking dish. The dish should be the right size to fit in the freezer. Put the balls in the freezer for 2 hours. For the praline recipe, chop up the chocolate and melt it in a bain-marie. Now take the balls out of the freezer, stir them into the chocolate with a spoon or fork and place them on a wire rack. After the coating has hardened, dust them with cocoa powder.

2. Salted Almond Heart Chocolate Truffles

Ingredients (for 30 truffles):

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250 g white chocolate 250 g dark chocolate couverture 100 ml cream (optionally 20 ml can be substituted for butter) 30 almonds (roasted and salted) Chopped walnuts, defatted black cocoa (optional)


Bring the cream to a boil and simmer briefly.Put the white chocolate chunks into the warm cream, melt while stirring, then allow to cool.Using a pastry bag, pipe the cooled cream onto a baking sheet (lined with parchment paper). bake) press the bag and take out dough the size of a hazelnut, put an almond inside and cover it completely with the truffle cream, then let it cool.Chop the dark couverture and melt 2/3 of it in a bain-marie (not more than 40 degrees). Add the rest of the coverage and let it melt at a maximum of 30 degrees. Heat to 32 degrees while stirring.To finish the truffle bonbons, dip the balls into the liquid couverture with a fork and drain on a wire rack. As soon as nothing drips, let the chocolates dry on baking paper. Sprinkle with chopped nuts or pure cocoa before the chocolate hardens.

3. Spicy orange ginger pralines

Ingredients (for about 20-25 chocolates):

400 g of milk chocolate 100 ml of cream 25 grams of butter 40 g of ginger (candied in syrup + 2 teaspoons of syrup) 2 – 3 drops of orange oil (for food use)


Melt 300 g of chocolate in a water bath. Pour the melted chocolate into the ice cube mold up to the brim. Let the chocolate dry in the mold for about 5 minutes. Now pour the rest of the chocolate, which is not yet solid, out of the mold so that the holes in the ice tray are lined. Collect the rest of the chocolate and let the mold cool for 2 hours. Finely chop the ginger with a little syrup. Bring the cream to a boil in a saucepan, set aside and melt 100 g of chocolate while stirring. Then add first the butter, then the ginger and finally the orange oil. Use a piping bag to fill the ganache almost to the edge of the ice tray and leave to cool overnight. Now melt the remaining chocolate again and use it to seal the gaps. blank. Cool at room temperature for about 1 hour, and when firm, carefully remove the chocolates.

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