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The Egg a modern twist to the original Easter Egg (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

For this, 2 different half eggs are moulded

PART 1 – MILK CHOCOLATE THREAD EGG
Work milk 823NV chocolate to a pipable mass by the addition of alcohol or water. Too loose: all of the chocolate lines flow into each other, too stiff: difficult to pipe.
Fit the piping bag with a small smooth tip, fill up and pipe the chocolate mass as a thread in various directions. Make sure that the edge of the mould has sufficient chocolate in it in order to guarantee better firmness. Without shaking it, set the mould down carefully and wait until the chocolate is half set. Scrape the edges and cool. After cooling, carefully remove and slice it into two parts with a warm knife.

PART 2 – WHITE CHOCOLATE EGG
Fill the mould with white chocolate, remove once set. Spread white chocolate onto paper and press the egg into it. Let it harden until the chocolate feels ‘dry’. Cut away the extra chocolate and cut this half of the Easter egg into two sections with a warm knife. Repeat this with the two half sections in order to also close the openings.
Freeze the two egg halves and pipe with a ‘white’ piping mass (white food colouring with cocoa butter) for a velvet effect.

PART 3 – CREATING THE BASE
Pipe a round chocolate plate, freeze and pipe with green piping mass (food colouring with cocoa butter), mould three balls to serve as ‘feet’ and attach them to the foot to create the base.

ASSEMBLY
Stick white and thread egg quarters together to form the whole egg. Then attach this to the three balls on base.

DECORATION
Pipe chocolate curl in frozen alcohol to the desired shape and let dry. Add a moulded chocolate bean. 

 


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