home-made strawberry jam

200 grams chocolate bars* (choose your favourite type of chocolate)


*we have tested this ourselves at Beekers Berries and we advice:

  • Pineberry with white chocolate or milk chocolate
  • Strasberry with dark chocolate (>70% cacao)
  • 'ordinary' red strawberry with milk or dark chocolate


a bowl and a pot to melt the chocolate

silicon chocolate mould (it does work with an ice-cube mould however these are harder and therefore need an extra layer of chocolate before putting in the jam)


small paint brush


Home-made chocolate with strawberry jam


  1. Met the chocolate au-bain-marie
  2. Put the first layer of chocolate into the mould with your paint brush, do not make it too thick
  3. Freeze the mould for 5 minutes
  4. Brush on a second chocolate layer into the mould
  5. Freeze again for 5 minutes
  6. With an ice-cube mould add one extra layer of chocolate
  7. Fill the chocolate cups with home-made strawberry jam using a teaspoon. Leave 2 mm clearance from the top of the mould
  8. Freeze for 15 minutes
  9. Cover the jam with a final layer of chocolate
  10. Freeze for another 5 to 10 minutes until the top layer of chocolate is hard
  11. Delicately take the chocolate bonbons out of the mould and place on a plate or tray
  12. Chocolate bonbons stay best at 18°C to 20°C (65º F to 68º F). Do not put them in the refrigerator


This is just one original recipe to add to your high tea or to use as a party bite. More inspirational recipes can be found on our Pinterest boards.