Kinder Bueno Recipe

Chop and warm chocolate

Chop the 200 g milk chocolate and 50 g dark chocolate into small even pieces and place in a heatproof bowl.

In a small saucepan, combine 60 ml whole milk and 60 ml heavy cream and warm over medium heat until it just reaches a simmer (do not boil). Remove from heat.

Pour the hot milk/cream mixture over the chopped chocolate. Let sit 1 minute, then stir gently until fully melted and smooth, creating a ganache base.

Whisk in 80 g hazelnut paste (or Nutella-style spread) until fully incorporated and smooth. Add 20 g unsalted butter and 0.25 tsp fine sea salt, stirring until butter melts and the mixture is glossy.

Taste and adjust: if the filling is too thick for piping/spreading, warm gently over a bain-marie and whisk in another teaspoon of warm cream. The finished filling should be thick, spreadable, and hold shape but still pipeable.

Transfer the filling to a bowl, cover surface with plastic wrap to prevent skinning, and chill in the refrigerator until slightly set but still pliable, about 20–30 minutes.

If using store-bought rectangular wafer sheets, cut them with a sharp knife into bars approximately 10 cm × 3 cm (or size to match your final candy). You will need 8 wafer pieces to make 4 filled bars (two wafers per bar). Toasting the wafers briefly (2–3 minutes at 160°C/320°F) is optional to remove moisture—cool completely before using.

If you prefer a crisp base, lightly dust wafers with 1 tsp powdered sugar and shake off excess; this is optional and mainly aesthetic.

Place wafer pieces on a sheet of parchment or a clean work surface for assembly.

Spoon the chilled hazelnut chocolate filling into a piping bag fitted with a plain round tip (or use a knife). Pipe or spread a generous, even layer of filling onto four wafer pieces, leaving a small margin at the edges so the chocolate coating can seal later.

If using crisp hazelnut bits: sprinkle a thin layer (about 10 g hazelnuts + 5 g crisped rice per bar) over the filling for texture. Gently press with a piece of parchment so the bits adhere to the filling.

Top each filled wafer with a matching wafer piece to create a sandwich. Press gently but firmly to even out the filling. Wipe any excess from the edges so seams are neat.

Place the assembled wafer sandwiches on a parchment-lined tray and freeze for 15–20 minutes until firm. Freezing makes them easier to coat without crushing the wafers.

Chop 250 g of milk chocolate for coating and place in a heatproof bowl. Melt chocolate gently using a double boiler or in 20–30 second bursts in the microwave, stirring between bursts to avoid overheating. Stir in 1 tbs vegetable oil to thin the chocolate slightly for a smooth glossy coating.

Remove the frozen wafer sandwiches from the freezer. Working quickly, using a fork or dipping tool, dip each sandwich into the melted milk chocolate, ensuring full coverage. Tap the fork on the edge of the bowl to remove excess chocolate and let excess drip back into the bowl.

Place the coated bars onto fresh parchment. If any seam gaps appear, spoon a little extra coating over them to seal the edges so the filling won’t leak.

If you want added crunch on top, immediately after coating and while the coating is still wet, sprinkle the coarsely chopped toasted hazelnuts and crisped rice over the top center line of each bar. Press lightly so they adhere.

Melt 30 g dark chocolate (use microwave or double boiler). Transfer to a small piping bag or small zip-top bag with the corner snipped.

Pipe thin dark chocolate stripes lengthwise across each coated bar to mimic the classic Kinder Bueno look. Work quickly before coating sets.

Allow bars to set at room temperature (or chill briefly in the refrigerator for 10–15 minutes) until the coating is fully firm and glossy.

Once set, store the bars in an airtight container in the refrigerator for up to 7 days or at cool room temperature for 2–3 days. Bring to room temperature a few minutes before serving for best flavor and texture.