Line the mould with Cacao Barry Alunga™ 41% milk chocolate.

Fill with the chosen filling.

Place into a 12 ̊C fridge for 1 hour to set.

Demould the egg halves, warm the edges and stick together.

Roll in Cacao Barry Alunga™ milk chocolate and roll in Cacao Barry™ Décor Cacao powder.

Allow to set before sifting off excess cocoa powder.