At this time, all children expect their godfather regale them a big mona. For those who do not know, a chocolate mona is a sweet chocolate evidently made food sweetener bearing the picture of one of the characters fashionable.

If we are going to the baking these days to ask for a mona we can pay unimaginable prices.

So we have chosen to make us, if this is your case, and you want to make a super cute cool your godchild read on and get to work.

If in addition to a home mona you want to make a cake, for this, you only have to read the post on how to make apple cake or watch the video you have below.

 

Instructions for How to make a homemade Easter mona

Steps to follow to make the mona:

  1. Take the drawing of the character that you want to make the mona, keep in mind that should be a simple drawing, without many nuances. Put up a sheet transparent to bind.
  2. Then we take the chocolate and discard it to water bath.
  3. Once scrap the chocolate put it in a sleeve pastry, or a small, clear plastic bag and make a small hole at one end, which will serve as a pencil point.
  4. From here we begin to follow the drawing with black chocolate, taking into account that we have to follow all the objects that we want you to see. And you let it dry.
  5. While we take a container and such and as we have done with the chocolate get rid the white chocolate, in a water bath.
  6. It is time to start to get different containers and split the white chocolate, in each of the vessels we will make a color. You can also take a container and go cleaning it every time you change your color. Add a bit of colouring and begins to make the colors you need. You need to start by objects or pieces more small and gradually increase to the great. Once you have the desired color, put it in the sleeve and begins to paint.
  7. Thus you must go by with all the other colours, the lines that you have made with dark chocolate will serve that do not spread color chocolate.
  8. Once we have finished drawing leave it you dry.
  9. We take the milk chocolate and discard it to water bath. After disposal, place it above all drawing carefully spreading it and putting a fairly consistent layer. This final step will be the back of the mona, why it is important to have a good coating that will not break.
  10. Then we put it in the fridge and let it cool.
  11. Once cool, carefully take it put it so plastic that still carries the mona is upward and carefully let out little by little.

Cómo hacer una mona de pascua casera

 

Steps to follow to make the cake:

  1. Take a bowl and put sugar, yeast, a little salt, lemon and orange zest and a yogurt.
  2. Then mixes it all as you can.
  3. Once you have it half mixed, add the eggs, oil and return it to mix until dough is the most homogeneous possible.
  4. Then take the bowl in which you make the cake, if it is not silicone put a little butter and also add a little flour sprinkled so it does not stick. If it is silicone directly add the dough that you have done previously.
  5. Put it in the oven at a temperature of 190 degrees for 15 minutes approximately, and subsequently lower the oven to 170C degrees 20 minutes more.
  6. If the cake is enough fact introduces a knife, it should come out clean.
  7. Let it cool, cold once remove it carefully and if you want to sprinkle with icing sugar.

Cómo hacer una mona de pascua casera

What do you need for How to make a homemade Easter mona?

To Mona:

  • 500 g of white chocolate.
  • 300 g milk chocolate.
  • 200 g of dark chocolate.
  • Food coloring (I recommend be gel, because liquids may damage the chocolate).
  • 1 piece of transparent plastic binding.
  • The picture that we want to do.

For the sponge cake:

  • 1 plain yogurt
  • 3 eggs
  • 2 measures of sugar yogurt
  • 3 measures of flour-yogurt
  • butter and flour (to grease the mould)
  • 1 sachet of yeast
  • icing sugar
  • 1 measure of yogurt of olive oil
  • Salt
  • zest of 1 lemon and 1 orange
  • a sprig of mint (for garnish)

 

Tips for How to make a homemade Easter mona

-Cool properly the different layers so thus the chocolates are not mixed.

-When you work with another layer of chocolate do so with a temperature not too hot because it can melt the other chocolate and make that they blend.

-Working with color chocolate really is compact way mas fast so I advise you to use it quickly.

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