Easter Egg

Composition

  1. Chocolate base
  2. Egg

Chocolate base

Belcolade Noir Selection C501/J QS

Preparation

Temper the Belcolade Noir Selection and spread 4 mm thick on a plastic foil.
Leave to crystallise, cut 6 x 15 cm rectangles, put a plastic foil on top and shape them round a PVC tube 15 cm in diameter. Apply an adhesive tape so that the chocolate does not retract from the PVC pipe.
Leave to crystallise for 30 minutes and take them out of the PVC tube.
Heat a metal bowl and melt away a part in the middle of the chocolate base to obtain a cavity.
Cover this base using a brush and a red-brown cocoa butter to obtain a wood grain structure.

Egg

Belcolade Blanc Selection X605/G or J QS
Chocolate mould CW 1253

Preparation

Spray small droplets with brown red chocolate (26-27°) in the chocolate egg mould.
Leave to crystallise and then spray on the eggshell colour ( 26-27°C).
Leave to crystallise again and mould with tempered Belcolade Blanc Selection.
Place the mould on a baking paper (on the flat side) to obtain an even edge to get the 2 half shells to stick optimally.

Decoration

Spray chocolate colour: red brown
Spray chocolate colour: egg shell