Place the three cutters onto a acetate sheet on a tray place some Hazelnut Bresilienne in the larger cutter, apricots in the next size down and the Pistachios in the
smaller cutter.

Pour the tempered dark chocolate into large cutter to about 1cm thick, do the same with the white chocolate into the pistachios and the gold into the apricots, allow
to set.

Take some tempered ruby chocolate and mix in a small amount of FD Raspberries pour into the egg mould to about 1cm thickness.

Repeat with the white, ruby and gold to have both sides of the egg.

On the dark, gold and white eggs shave of the sides to curve the ends to create a curve like an egg shape when they are all stuck together.
When all the pieces are ready use some tempered chocolate to stick them all together in order.