INGREDIENTS
- – Molds of varied sizes.
- – Pastry brush.
- – Colorante liposoluble.
- – Cocoa butter.
- – Chocolate topping 1 kg.
- – Ice.
EASTER EGG, one other recipe for this vacation! A lot of chocolate to be happier
PROCEDURE:
1. Clear the molds with cotton and alcohol in order that no dust stays.
2. Chop the chocolate and soften it in a double boiler or microwave (at all times in 30 second intervals).
3. Brush the within of the molds with the melted chocolate. Allow them to dry till the chocolate turns into opaque.
4. Add one other coat of chocolate to every mould and let it dry utterly. If mandatory, reinforce the thickness of the perimeters, as they are typically thinner and break when unmolded.
5. As soon as prepared, unmold the eggs on a clear counter, with a delicate motion.
6. Prepare the surprises, sweet or sweets you need inside one of many lids.
7. Fill a sleeve or cone of parchment paper with chocolate (if neither of the earlier two choices is obtainable, it may be finished with a spoon very rigorously).
8. Make a line of chocolate on the sting of one of many lids and be a part of with the opposite. Let dry till the joint is totally solidified.
