Stir the praline paste through melted Wholefruit chocolate and cool to 26 ̊C.
 

Stir through the puffed rice and buckwheat.
 

Place into egg shaped moulds.
 

Place into a 12 ̊C fridge to set for 30 minutes.
 

Using tempered Wholefruit chocolate, stick pieces of broken easter eggs together in the shape of an egg.
 

Once the base is set, remove from the fridge and pipe a circle of praline on top.
 

Place the mosaic egg on top of the praline.