Do you love Rilakkuma? I do! Although I like Korilakkuma the most. If you are or know a fan I'm sure you'll enjoy this simple yet tasty recipe, as long as you like chocolate and hazelnuts that is.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 24 Roasted Hazelnuts*
  • 200 grams of Chocolate (dark, white or milk)
  • Optional: 1 teaspoon or 2 grams of powdered Cocoa butter (for example Callebaut Mycryo)**

*More or less depending on taste. You could also chop them up.
**Only necessary if you want to temper the chocolate using this method. Find other methods online.

Tools

What you'll need

  • Rilakkuma Silicone Mould*
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • (Disposable) Piping bag
  • Optional: Small Boiling Pot**
  • Optional: Candy Thermometer***

*Find this mould by searching online for ‘rilakkuma chocolate mould’. The mould is available in several colours.
**Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
***Only necessary if you temper the chocolate using this method. Find other methods online.

Method

Microwave Method

  1. Break your chocolate into small pieces, place it into the heat proof bowl.
  2. Heat this in the microwave for short intervals of time and stir gently in between, until the chocolate has completely melted. 
  3. Put a candy thermometer in the chocolate, make sure it doesn't touch the bottom of the bowl.
  4. Let the chocolate cool to the right temperature. For dark chocolate it's 36 degrees Celsius or 97 degrees Fahrenheit. For milk or white chocolate it's 35 degrees Celsius or 95 degrees Fahrenheit.
    NOTE: This took about 20 minutes for my chocolate to cool to the right temperature.
  5. Mix in the powdered cocoa butter until it has fully dissolved.
  6. Put the chocolate in a piping bag and cut off a small corner.
  7. Pipe some chocolate into the cavities of the mould, just a small layer. Tap the mould a few times to get rid of any air bubbles.
  8. Place the roasted hazelnuts into the cavities and then pipe the rest of the chocolate into the mould to fill it.
  9. Shake the mould a little to get rid of any air bubbles.
  10. Let your chocolate harden, this will take about 20 minutes.
  11. Carefully remove the chocolate from the mould.

Au Bain-Marie Method

  1. Break your chocolate into small pieces, place it into the heat proof bowl.
  2. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the chocolate melt. Stir gently occasionally until the chocolate has completely melted.
  3. Put a candy thermometer in the chocolate, make sure it doesn't touch the bottom of the bowl.
  4. Let the chocolate cool to the right temperature. For dark chocolate it's 36 degrees Celsius or 97 degrees Fahrenheit. For milk or white chocolate it's 35 degrees Celsius or 95 degrees Fahrenheit.
    NOTE: This took about 20 minutes for my chocolate to cool to the right temperature.
  5. Mix in the powdered cocoa butter until it has fully dissolved.
  6. Put the chocolate in a piping bag and cut off a small corner.
  7. Pipe some chocolate into the cavities of the mould, just a small layer. Tap the mould a few times to get rid of any air bubbles.
  8. Place the roasted hazelnuts into the cavities and then pipe the rest of the chocolate into the mould to fill it.
  9. Shake the mould a little to get rid of any air bubbles.
  10. Let your chocolate harden, this will take about 20 minutes.
  11. Carefully remove the chocolate from the mould.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Skip steps 3 through 5 if you don't want to temper your chocolate using this method.

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