Belcolade Noir Selection C501/J*
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.