Chocolate bar strawberry yoghurt

Name: Chocolate bar strawberry yoghurt
Total time: 120 min
Yield: 1 portions
Ingredients: dark chocolate; yoghurt; milk powder; white chocolate; freeze-dried strawberries; sugar (+ some water); cocoa butter

Duration: 2 h

Difficulty: medium

Tags:

alcohol-free gluten-free vegetarian

Normal chocolate is already very tasty, but it can often be even better! With our filled chocolate, the indulgence is perfect. Fruity, sweet strawberry pieces in a cool yoghurt cream make this chocolate the perfect companion for your summer - and of course every other moment. And thanks to our stylish mould, the bar even looks really good before it disappears into your mouth.

Ingredients for

Ingredients for the coating

150 g dark chocolate

Ingredients for the filling

45 g yoghurt

30 g milk powder

90 g white chocolate

10 g freeze-dried strawberries

10 g sugar (+ some water)

15 g cocoa butter

Preparation

Total time: 2 h

Prepare the chocolate bar

Melt the dark chocolate coating, white chocolate coating and cocoa butter over a bain-marie.

Crush the freeze-dried strawberries into a powder. Bring the sugar and a little water to the boil. When a syrup forms, remove the pan from the heat and stir in the strawberry powder. Roll out the strawberry and sugar mixture thinly between two sheets of baking paper and leave to cool.

Spread about two thirds of the dark chocolate evenly in the silicone chocolate mould. Make sure that there is a sufficient layer of chocolate around the edges. Allow to cool thoroughly.

Briefly freeze the strawberry and sugar slab and then crush into small pieces.

Mix the white chocolate coating with the cocoa butter, yoghurt and milk powder and fold in the strawberry pieces.

Pour the yoghurt and strawberry mixture into the chocolate bar and smooth out. Make sure there is still enough space to add a layer of chocolate to seal the chocolate. Tip: If the mixture is a little too firm, you can temper it slightly.

Allow the bar to cool thoroughly until the white cream is firm.

Seal the bar with the remaining dark chocolate and chill again.

Carefully remove the chocolate bar from the mould and trim the edges slightly.