- QS. of Belcolade Noir Selection C501/J*
- QS. of Belcolade Blanc Selection X605/G or J*
- QS. of Chocolate mould CW 1253*
- Temper the Belcolade Noir Selection and spread it out with a thickness of 4 mm on a plastic foil.
- Leave to crystallize and cut rectangles of 6 x 15 cm.
- Then place another plastic foil on top and shape them around a PVC tube with a diameter of approximately 15 cm.
- Apply an adhesive tape to make sure the chocolate doesn’t retract from the PVC pipe.
- Leave to crystallize for 30 minutes and then remove the chocolate from the PVC tube.
- Heat a metal half sphere or bowl and melt away a part in the middle of the chocolate base to obtain a cavity in the center.
- Cover this base using a brush and red-brown cocoa butter to obtain a wood grain structure.
- Spray small droplets of brown red chocolate (26-27°C) in the chocolate egg mould.
- Leave to crystallize and then spray the egg shell colour (26-27°C).
- Leave to crystallize again and then mould with tempered Belcolade Blanc Selection chocolate.
- Place the flat side of the mould on a baking paper to have an even, uniform edge.
- This will optimize sticking together the two half shells.