INGREDIENTS
- – Cocoa butter 100 g.
- – Colorante liposoluble 10 g.
- For the egg:
- – Chocolate 56% 500 g. With 500 g of chocolate we’re going to make a 300 g egg.
EASTER EGG
PROCEDURE:
1. Soften the cocoa butter, add the coloring, combine the preparation. Use at 31ºC.
2. Soften the chocolate within the microwave for 30 seconds, convey it to 50°C, decrease 70% with a spatula and produce it to twenty-eight°C, add what’s left within the bowl and work at 31°C.
Tip It’s advisable to mood at the least 500 g of chocolate, if tempered much less the temperature might drop in a short time, what’s left over is saved and will be tempered once more with extra new chocolate at one other time.
