Tracery Egg
Preparation time
Boiling time
Total time
INGREDIENTS
Preparation:
- Melt the Milk Compound Chocolate and pour it into the Spiral Textured Egg Mold and into a cavity in the 100g Tradicional Egg Mold. Place the silicone and the third part of the Spiral Textured Egg Mold and refrigerate until dry.
- Allow a film of Compound in the Tradicional Egg Shape 100g to form and pour the excess Chocolate onto the baking paper. Let it dry and repeat the operation. Take to the cold for 15 minutes.
- Unmould the textured egg. Reserve. Melt 120g of Milk Compound Chocolate. After completely melted, add 40 drops of Neutral Alcoholic Solution. Add 5 drops at a time and mix well. When you reach a denser texture, place the Compound Chocolate in a pastry bag. Trace the Spiral Textured Egg Shape with this mixture to obtain a lacy pattern. Let it dry. Paint with Colours Mettalic Rose Gold and a soft brush.
- Place a bowl of boiling water on the worktop and place it on a flat surface. Pass the base of the previously prepared Milk Compound hocolate egg onto the hot surface and stick it onto the 100g half egg.
- Stuff the egg with truffles and cover the lace half.
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