Chocolate bunny

Chocolate bunny

Johan Giacchetti
Difficulty Icon
Expert
Recipe Time Icon
1h20
10
Videos
The Chef's signature figurine: the iconic Easter Bunny with a fun look, brought to life by the meticulous assembly of spheres and eggs molded in blond and dark chocolate.
Chocolate bunny
Completion time
Preparation
1h20
Baking
Resting
1h
Techniques taught
  • Tempering chocolate
  • Tempering chocolate using the seeding method
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No items found.
  • Tempering chocolate
  • Tempering chocolate using the seeding method
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  • Trimming a mold
  • Unmolding
  • Tempering chocolate
  • Tempering chocolate using the seeding method
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  • Assembling chocolate elements

Discover the first step of this course for free

Step 1 : Tempering dark chocolate

Johan Giacchetti
Johan Giacchetti
Head Chef Chocolatier | Le Bristol, Paris
Head Chef Chocolatier | Le Bristol, Paris

Step 2 : Decorating the mold with a brush

Step 3 : Molding the base

Step 4 : Tempering blond chocolate

Step 5 : Molding the spheres and eggs

Step 6 : Trimming the mold

Step 7 : Demolding the spheres and eggs

Step 8 : Tempering white chocolate

Step 9 : Molding and piping the white chocolate pieces

Step 10 : Assembling the rabbit figurine

Johan GiacchettiJohan Giacchetti

Johan Giacchetti

Head Chef Chocolatier | Le Bristol, Paris
Johan Giacchetti is the Head Chef Chocolatier at the palace Le Bristol Paris.

After earning his first diploma with a major in Pastry, the Chef discovered the world of Chocolate and decided to specialize in it: he went on to earn a vocational diploma (BTM) at the Ecole de Paris des Métiers de la table, du Tourism et de l'Hôtellerie (Food, tourism and hotel trade school).
In 2009, he joined the Mulot House in Paris as a Chocolatier and then, he endorsed the role of Chef Chocolatier for 7 years.
Meanwhile, in 2010, Johan won the Coupe de France des Jeunes chocolatiers confiseurs (French Cup for Young Chocolate and Confectionery Chefs).
In 2016, following a brief experience in the United States where he worked in a chocolate shop, the Chef joined the famous French house Dalloyau in Paris as a Chef Chocolatier, which allowed him to unleash his creativity.

In 2018, Johan joined the prestigious palace Le Bristol in Paris where he founded the hotel's chocolate shop, alongside Pastry Chef Julien Alvarez, in the kitchens of three-starred Chef Eric Fréchon. Since then, Johan has been responsible for creating collections for Le Bristol and producing chocolates for the restaurants, rooms, bar and grocery store. A true chocolate enthusiast, fascinated by this noble material and cultivating a passion for technique, the Chef is constantly creating and perfecting new chocolate sweets and figurines to showcase the key holidays of the year.

For VoilaChef, Johan Giacchetti introduces you to his world of gourmet, regressive palace chocolates, with 3 mouth-watering recipes: sweets coated in a dark chocolate ganache with toasted vanilla, molded milk chocolate sweets, filled with hazelnut praline, and finally his signature chocolate bunny: the bunny created for VoilaChef.

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Ruthy
16
May
2024
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10
May
2024
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I really like Voilà Chef's courses.
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3
February
2024
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2024
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