CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Oval palets of dark chocolate flat, two lying almonds exceeding very little as ears, a hazelnut for the nose and two tiny white dots. Some dried fruits in the middle, no rabbit in volume.
Suggestion for presentation

Cute & Kawaii / Fruit & confectionery

Chocolate Bunny Mendiants

A recipe by CakeChristmas / Updated on 30 October 2026.

Two lying almonds extend an oval pallet; a hazelnut and two small chocolate dots draw a sober rabbit.

24 flat oval pallets of 5 cm / Tempering of chocolate and deposit by spoon

12Indicative portions
45 minPreparation
8 minBaking
1 hour 30 minutesRest & Cooling
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Two lying almonds extend an oval pallet; a hazelnut and two small chocolate dots draw a sober rabbit.

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Original quantity: 12 servings.

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Preparation

  1. Roast 48 almonds and 24 hazelnuts for 8 minutes at 150 °C, then cool. Cut the peel into very small dice.
  2. Melt two-thirds of the chocolate in a bain-marie up to 45-50°C. Remove from the bath and incorporate the remaining minced third; stir to descend to 27-28 °C.
  3. Warm up very briefly to reach 31-32 °C. Keep the bowl dry and do not let water touch the chocolate.
  4. Reserve a tablespoon of tempered chocolate to strengthen the fasteners. Place 24 spoonfuls and spread in 5 x 3.5 cm ovals. Pour two almonds lying side by side at one end, not exceeding 1 cm. Place a hazelnut at the opposite end for the nose, then a few raisins and orange dice in the middle. Consolidate if necessary the base of the almonds with the reserved chocolate.
  5. Melt the white chocolate and place two tiny dots between the ears and the hazelnut. Allow to take 1 hour in a cool room, then gently peel off.

Preserve and Serve

2 weeks in closed box at 16-20 °C, away from moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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