Strawberry Yogurt filled chocolate bonbons are the new chocolate-covered strawberries! If you want to show your significant other some love for Valentine’s Day, you should try this recipe!
There is this chocolate in Germany, called “Yoghurette” and this is what I am trying to resemble the best I can. While there is a version of the Yoghurette here at Aldi.us, I don’t like that version because it is unbearable sweet. Instead, it should taste refreshing and a bit like yogurt. So if you’re into strawberry yogurt and chocolate, this is for you (or your loved one).
Video for Strawberry Yogurt filled Chocolate Bonbons
In Germany, we don’t have greek yogurt but since it is available in the US, I am using it because it has already been strained somewhat. But it still needs to be denser and so I have to press out some more of the liquid. In order to get that done, I am using a Nut Milk Bag (amazon link). The consistency of the strained yogurt should be somewhat like the one of Quark: a little dense.
The Chocolate for the Chocolate Bonbons
The original Yoghurette seems to have an outer layer of dark chocolate and an inner layer of milk chocolate. Since I won’t be able to get to layers of chocolate that thin, I decided to mix both chocolates and make just one layer.
In order for the chocolate bonbons to be shiny and have this nice little crack when I bit into them, I need to “temper the chocolate”. Tempering chocolate is a process that alters the chocolates structure by melting it, letting it cool to a certain temperature and then warm it up again. I explain this in more detail in the video.
Needless to say that for the chocolate bonbons fresh strawberries would’t work. It would become to wet and the strawberries would go bad pretty in the bonbon. Freeze dried strawberries though, are perfect: All the flavor but they will only take a bit of the moisture of the yoghurt and not go bad quickly.
How to Store
I highly recommend storing the chocolate bonbons in the fridge. Not just because of the strawberries and yogurt but also because that’s how they will taste best. The original Yoghurette is kept in the fridge for best taste, too. Usually, I am against, storing chocolate in the fridge but this is the one exemption I make.
Important to Know!
When you fill the molds with the chocolate, let the chocolate set a bit before you remove the excess chocolate. Otherwise, the chocolate layer would be too thin and you will have trouble to remove the bonbons from the mold later.
Pin Strawberry Yogurt filled Chocolate Bonbons
Strawberry-Yogurt filled Chocolate Bonbons
- 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
- 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!