Ingredients

EXTRA BITTER 61% Dark Chocolate Couverture
Your choice of almonds, hazelnuts, candied fruits and Valrhona EQUINOXE
INGREDIENTS FOR THE EXTRA FLUID GUANAJA COUVERTURE ( For spraying)
700 g COUVERTURE GUANAJA 70%
300 g COCOA BUTTER
Melt both ingredients, strain through and temper down to 30/32°C.

Method

MOULDING

Using Extra Bitter dark tempered couverture, mould eggs of 18 cm high. Turn over, allow to drip for a few seconds, scrape, allow to crystallise, trim.

Just before complete crystallisation, cast a second layer and draw an opening with a tooth-pick.

Leave to crystallise at 17°C until it sticks out by itself.

For the small eggs, temper the dark couverture, spread on a plastic sheet, stick the flat side of the eggs on the chocolate pressing down a little. Allow to crystallise at 17°C.

Once crystallise, using a pastry bag filled with tempered couverture, pipe dripping drops of chocolate on the surface and stick the fruits and nuts on it (raw or blanched almonds, pistachios, toasted nuts, Valrhona Equinoxe, chocolate logo). Allow to crystallise.

Using cling wrap, protect the fruits form the spray, then stick a holed half egg in order to make a full egg.

MAKING THE BASE

Temper Extra Bitter dark couverture, using a piping bag, fill tartlet moulds of Ø5.5 cm and leave to crystallise at 17°C.

ASSEMBLY AND PRESENTATION

Stick the eggs on their bases, allow to crystallise.

Spray the eggs with Guanaja dark chocolate extra fluid couverture, leave to crystallise completely and remove the cling wrap delicately with a small knife which was protecting the fruits during the spray.

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