Mushroom Eggs



Standard Supplier 9th March 2015


Standard Supplier

Mushroom Eggs

An original creation by David CAPY Meilleur Ouvrier de France 2007, Head Pastry Chef at l’École du Grand Chocolat Valrhona, and Christophe RENOU, Meilleur Ouvrier de France 2015, Head Pastry Chef at l’École du Grand Chocolat Valrhona


  • CARAIBE 66% Dark Chocolate Couverture
  • IVOIRE 35% White Chocolate Couverture
  • Melt all the ingredients and strain.



Using some tempered Ivoire and Caraibe dark chocolate couvertures, mold half-eggs.

Turn over, leave the couverture to drip for a moment or two, level off, then leave to set.


Before the chocolate has completely set, you can mould it again (or instead of moulding again, you could tap well depending on the thickness required).

Leave to set, trim again and chill for a few minutes, or set aside until they unmould on their own.

Then stick the half-eggs together to make whole ones.


Temper some Caraibe dark chocolate couverture. Spread on an acetate sheet to a thickness of 10mm using a ganache frame. As soon as the couverture thickens, and no longer sticks to your finger, cut out 4x16cm rectangles.

Leave to set turning over the sheet of couverture and pressing gently with a rack or similar to stop the couverture bases from bending.

Leave to set at 17°C.

Once the bases are set, melt the top on a heated plate and then gently remove to create a ribbed effect from the suction effect between the melted chocolate and the hot plate.


Melt each spot where the mushrooms will be stuck on the rectangular base with the back of a heated ladle. Inside the ladle, melt the bottom of the Ivoire couverture eggs and then stick them at a slight angle on the base.

Leave to set.

Using a warmed knife, cut in half some Caraibe dark chocolate couverture eggs in order to obtain the half-eggs (bottom and top) which will be used to make the mushroom caps for the Ivoire eggs already stuck on the base.

Repeat with the Caraibe dark chocolate couverture eggs but this time, only use the top as a cap for the Ivoire egg.

Then stick some small Caraibe dark chocolate eggs on the Ivoire eggs by melting them using a heated plate. Then melt the top of these small eggs to be able to stick the half-eggs that serve as the mushroom caps on top of them, tilting them slightly.

Leave to set.


Using the tempered Guanaja dark chocolate spray mixture, carefully spray the Ivoire eggs to give a graduated effect.

Chill for a few moments and then spray the mushroom caps with the tempered Guanaja dark chocolate spray mixture to create a velvety effect.

Store at 17°C.

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