White Chocolate Easter Bunny with Vanilla Marshmallow

To make this white chocolate bunny with vanilla marshmallow heart, begin by preparing the ingredients for the white chocolate shells. We will temper the chocolate using the seeding method. To do this, you must divide the chocolate into 1/3 and 2/3 portions.

Finely chop the smaller quantity of white chocolate with a knife.

Melt the larger quantity of chocolate in the microwave in 20 to 30-second intervals, stirring between each burst, so that it does not burn and without exceeding 45°C (maximum).

Once the white chocolate is entirely melted and reaches a maximum of 45°C, add the freshly chopped chocolate all at once...

...and mix to incorporate the chopped chocolate into the melted chocolate. The chocolate mass will cool down quickly and should reach a temperature of 28/29°C (the ideal working temperature for tempered white chocolate).

If any unmelted chocolate lumps remain, you can use a hair dryer or a heat gun to melt them.
If you reheat the chocolate, make sure the temperature increases by 1 to 2°C maximum.

When the white chocolate is completely melted and reaches 28/29°C, it is tempered and ready to use.

Take the Silikomart Rabbit 8-cavity silicone mould...

...and immediately pour the white chocolate at 28/29°C into the cavities, filling them up to 3/4.

Using a mini cranked spatula, spread the tempered white chocolate up the sides of the cavities.

Place a wire rack over a baking tray lined with a sheet of baking parchment...

...and flip the silicone mould over in a quick motion onto the rack, so that the excess chocolate drains into the tray.

Tap the assembly lightly on the work surface to thoroughly hollow out the mould cavities, leaving only a thin layer of chocolate.

Then flip the mould back over...

...and scrape the surface using a chocolate spatula to obtain a clean, sharp edge.
Keep the excess tempered white chocolate in a container in a fan oven preheated to 35°C so you can seal the rabbits later without having to temper the chocolate again.

Leave the white chocolate to crystallise at room temperature, preferably in a cool room (18/19°C)...

...until the chocolate crystallises, as shown here in the photo. If it is still malleable, you can still run the spatula over it again to get very clean edges.
The crystallisation time may vary depending on the ambient temperature of the room.

Vanilla marshmallow: Prepare all the ingredients. The large quantity of invert sugar will be weighed directly into the stand mixer bowl, and the small quantity will be weighed separately in a container. Then mix the powdered gelatine with the hydration water (tap water or mineral water) and leave to hydrate for 15 minutes.

Pour the caster sugar and water into a saucepan.

Add the small quantity of invert sugar...

...and bring the mixture to the boil.

While cooking, mix these elements together with a spatula.

Once boiling, check the temperature of the preparation using an electronic probe thermometer. It must reach 110°C.

When the syrup reaches 110°C, stop the cooking and remove the saucepan from the heat.

Place the hydrated gelatine into the mixer bowl, directly onto the invert sugar...

...and pour the sugar cooked to 110°C over the mass while mixing with the whisk attachment at low speed.

Once all the syrup is incorporated, gradually increase the mixer speed according to the texture obtained. The mass will gradually transform into marshmallow.

While mixing, add the vanilla powder. The amount depends on the flavour intensity you wish to achieve.

Continue whisking the preparation until it is lukewarm, around 35°C, as a mass that is too cold will be difficult to pipe.

We obtain our vanilla marshmallow...

...which should be transferred into a piping bag. The use of a nozzle will not be necessary here.

Take the mould containing the crystallised white chocolate shells...

...and pipe this vanilla marshmallow into the shells. The marshmallow should not exceed 33/34°C, or it may melt the chocolate shells. The cavities should be filled up to 3/4.

Crunchy pistachio filling: Here we are using the crunchy pistachio filling by Unipatis.

Soften the crunchy filling in the microwave for a few seconds to make it easier to use.

Then transfer it into a piping bag (without a nozzle).

Pipe the crunchy pistachio filling into the chocolate shells, directly onto the vanilla marshmallow.

Smooth the surface of the filling using the mini cranked spatula.

There should only be 2 to 3mm of empty space left to seal the cavities.

Finish: Remove the remaining tempered white chocolate (kept warm in step 15) from the oven. Mix it again to bring it back to a temperature of 28/29°C and place it in a piping bag (without a nozzle) to pipe it over the crunchy filling to seal the rabbits.

Our cavities are now sealed.

Smooth the surface with the chocolate spatula.

It is normal to have a lot of chocolate on the edges of the mould, as each cavity is surrounded by a small raised border that prevents the mould surface from being scraped perfectly clean.

Leave the white chocolate to crystallise at room temperature in a cool room.

After the chocolate has crystallised, place the silicone mould in the fridge for 10 minutes just before turning out; this will make it easier to remove them. After this cooling time, remove the mould from the fridge and gently extract a rabbit from the silicone cavity.

This is what the white chocolate bunny should look like.

Repeat the process for the other chocolates. Our white chocolate Easter bunnies are now done. Enjoy!