Standard Supplier 9th March 2015


Standard Supplier


Original recipe by l’Ecole du Grand Chocolat Valrhona


  • OPALYS 33% White Chocolate Couverture
  • BITTER LACTEE 39% Milk Chocolate Couverture



Using Opalys white tempered couverture, mould eggs of 18cm high.

Turn over, allow to drip for a few seconds, crape, allow to crystallise, trim

Just before complete crystallization, cast a second layer with Milk Extra Bitter couverture and leave to crystallise at 17°C until it sticks out by itself.


Spread tempered Opalys couverture on a plastic sheet to 4mm thick.

Just before complete crystallization, cut out the strands using a template and also rectangles bases of 3cm by 12cm.

Allow to crystallise, turn the tray upside down and put some weight on it.

Allow to crystallise at 17°C.


Using a heating tray, stack 3 rectangles staggering them on top of each other. Allow to crystallise.


Heat a steel rod with hot air gun, brand the surface of the eggs pressing down through the layers to melt them making the Bitter milk chocolate appear.

Stick the half eggs on the base stands as shown on the picture.

Stick your chocolate logo.

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