The lolly Egg (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Mould an egg with white chocolate, after cristallisation assemble and put on a chocolate stand.
Put in the freezer and than spray with a mix of 50/50 white chocolate and cocoa butter, let it set for one day.
In a plastic sheet dress some mendiants and cover them with dry fruits and pink macarons, let set and stick it to the egg.