BAKING & CAKE MIXES

FILLINGS & TOPPINGS

CHOCOLATE

DECORATIONS

SUGAR PASTE

COLOURINGS

BAKING INGREDIENTS

ECONOMIC LINE

CANDLES

BAKING ACCESSORIES

PACKAGING

TOPPERS

EASTER

MOTHER'S DAY

OPPORTUNITIES

Recipes

BAKING & CAKE MIXES
FILLINGS & TOPPINGS
CHOCOLATE
DECORATIONS
SUGAR PASTE
COLOURINGS
BAKING INGREDIENTS
ECONOMIC LINE
CANDLES
BAKING ACCESSORIES
PACKAGING
TOPPERS
EASTER
MOTHER'S DAY
OPPORTUNITIES
Recipes

Dark Or Egg

Preparation time

Boiling time

Total time

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INGREDIENTS

Preparation:


  1. Melt the Milk Compound Chocolate and fill three cavities of the 100g Tradicional Egg Mold. Allow a film to form and pour the excess chocolate onto the baking paper. Let it dry. Repeat the process. Leave it in the fridge for 15 minutes.
  2. Melt 130g of White Compound Chocolate. Add 25g of Crunchy Or Dark Filling and stir well to integrate. Pour into the Egg Mold. Tap the mold ro rmeove possible air bubbles. Place the silicone and the third partt of the mold and press well so that the chocolate fills the entirety of the mold. Refrigerate until dry. Repeat the Operation to make the other half of the egg.
  3. Unmold the three halves of the Milk Compound Chocolate egg. Place a bowl of boiling water on the worktop and place it on a flat surface. Pass two halves of chocolate egg on the heated metal surface so they melt slightly and bring them together so that they stick.

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