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Homemade chocolate bars to dispose of Easter eggs – Italian Cuisine

If you do not want to eat all the chocolate left, let us have chocolates or tablets to give away. that's how

Dispose of the Easter eggs it's simpler than it looks.
There are two solutions:
The solution for gourmands: eat them slowly
The solution for generous people: give them away, but recycle them and reinvent them in a creative way.
Such as? Just prepare some homemade tablets enriched with many ingredients.

How to melt chocolate

If you are not a master chocolatier and don't feel like it temper the chocolate, simply melt it in the microwave or in a bain-marie without adding water, milk or other liquids.
Avoid melting it directly in a saucepan on the stove because you risk burning it. It is very risky especially with the more delicate white chocolate, especially if it is not of excellent quality.
Always melt it gently and when it starts to become soft, move it away from the heat and mix it.

How to make chocolates

With melted chocolate you can make many Chocolates different.
Use the special silicone molds and enjoy creating the most original shapes.
You can too stuff them with cream inside of hazelnuts or pistachios, peanut butter or dulce de leche or with fruit like the classic cherry in spirits.
A fun and super-homemade way to make chocolates is to use the ice mold that is usually kept in the freezer. In cubes, instead of water, you can put chocolate. In this way you will get perfect chocolates, all the same.

Tablets for all tastes

Also to make chocolate bars there are stencils, but you can much more simply use the bottom of a mold for disposable plumcake made of aluminum.
You should not grease it or coat it with parchment paper because the chocolate will come off by itself once it is cold. Even with silicone molds you will get excellent results.
Once the melted chocolate is distributed on the bottom of the mold you can decorate it with whole hazelnuts or almonds or pistachios, or with the dried fruit like coconut flakes, raisins, cramberries or even candied fruit.
If you don't want to use the mold, simply pour the chocolate evenly onto a baking paper and let it solidify after enriching it as you prefer. More than tablets you will get so sheets, very beautiful to break roughly.

Bicolor chocolate

It is also very fun to combine different chocolates.
You can for example make a tablet with dark chocolate and white chocolate.
Just pour the first one, let it solidify in the refrigerator and then cover with the other to get a tablet of two colors … or even three if you want to add the milk chocolate.

In the tutorial, discover now some combinations that we recommend you try!

Chocolate croissants – Recipe chocolate croissants – Italian Cuisine

Sift the two flours and the cocoa into a bowl, then add salt and sugar and mix.
Add the yeast dissolved in the freshly warmed milk and start working.
Add the lightly beaten egg and continue processing, then add the softened butter.

The mixture will initially be soft and sticky, but continue to work it, at medium-high speed, for at least 10-15 minutes, until it begins to string and will be well elastic and compact, slightly buttery, but no longer sticky.
Cover the bowl with a clean cloth and let it rise in the oven with the small light on for at least 2 hours or until it has tripled in volume.

After rising, resume the dough and deflate it with your hands on a lightly floured pastry board.
Then roll it out with a rolling pin forming a round sheet of about 3-4 mm.
Divide the circle first into four quarters and then each quarter into other three equal parts, so as to obtain 12 segments.
With a knife, cut a cut of no more than 2 cm in the middle of the base of each triangle.

Slightly spread the two halves of the base and slightly stretch the tip of the triangle, then fill it with a generous teaspoon of nutella.
At this point, starting from the base, roll the dough until it reaches the tip, forming a croissant.

Proceed like this with all the cloves of dough, gradually placing the croissants on a baking sheet lined with parchment paper, well distaniatra them.
Return to the oven and let it rise again for at least 1 hour or until it has doubled in volume.

Brush the croissants with a little milk and (if you want) sprinkle them with sugar, then cook for about 12 minutes in a preheated static oven at 180 ° C.
Allow at least to cool your chocolate croissants before serving them.

Dark chocolate and mallow brownies

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  • Makes: 15

  • Prep time: 20 mins

  • Cooking time: 30 mins

  • Total time: 50 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Dense and truffley in texture, these brownies are finished off with a lightly fluffy topping of marshmallows and a drizzle of chocolate sauce for extra indulgence. Deliciously chocolately, this easy recipe will make an impressive dessert


  • 100g 70% cocoa chocolate
  • 130g unsalted butter
  • 350g dark brown sugar
  • 4 medium eggs, beaten
  • 130g self raising flour
  • 100g mini marshmallows
  • Chocolate sauce to drizzle


That’s goodtoknow

These brownies taste even better the day after baking, so once they have cooled, wrap up the tin and store for 24 hours before slicing as above. For more chocolate flavour, add 75g milk, plain or white chocolate chunks to the mixture with the flour.


  1. Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease and line a 30 x 20cm rectangular cake tin with baking parchment. Break the chocolate into a heatproof bowl; add the butter and set over a saucepan of barely simmering water until melted. Remove from the water, stir in the sugar; cool for 10 mins.
  2. Gradually whisk in the eggs to make a thick glossy mixture. Sift the flour on top and carefully fold the ingredients together until well combined.
  3. Transfer to the prepared tin, smooth the top and bake in the oven for about 30 mins until the mixture is risen, has a slight crust yet is still slightly soft underneath. Scatter or arrange the marshmallows on top and leave the brownies to cool in the tin.
  4. To serve, slice into 15 portions and drizzle with chocolate sauce.

By Kathryn Hawkins

What do you think of this recipe? Leave us your comments, twist and handy tips.

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