Confinement requires, those who are not sure of being able to order their Easter eggs on time can always get started at home. Cocoa maniac with his companion Benoît Couvrand , Cyril Lignac guides us step by step to discover how to easily make delicious eggs.
Recipe
Melt 350g of dark chocolate in a bain-marie up to 40-50 °. Off the heat, add the milk chocolate previously crushed on the melted chocolate, then mix.
Place the container of melted chocolate on a pot of hot water for 30 seconds.
Then dip the brush in the chocolate and distribute evenly among the molds. Wipe the edges of each shell with a spatula. Let stand in the refrigerator for 3 minutes.
Pour the rest of the melted chocolate into your shells and remove the excess to get a smooth top. Tap the mold to evacuate any air bubbles.
Place the pan upside down on a plate and let rest again in the refrigerator for 15 minutes.
Unmold the chocolate eggs using a knife if necessary. Place a tray on a pot of hot water and let the edges of the shells melt a little.
Put the two halves together to form chocolate eggs .
Also find the recipe for honey madeleines and marbled cake by Cyril Lignac
