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.


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