An elegant three‑chocolate Easter egg with contrasting and complementary layers: the dark Callebaut Dominican Republic shell brings a firm, cocoa‑driven snap; the silky Callebaut Ghana milk chocolate pistachio crunch adds creamy comfort without excess sweetness; and a strawberry ganache made with Callebaut Ruby RB2 lets vibrant fruit notes sing. As Chef Devin Cowan explains, “Ghana’s profile gives the creaminess and comfort of a traditional milk chocolate. Pairing this with RB2 allows its fruitiness to shine without overpowering it. When you add the 70% dark chocolate shell you get a contrasting experience on the palette.” The finish—an RB2 bark dotted with pistachios, dried raspberries, and fleur de sel—seals the halves cleanly and heightens fruit‑nut aroma, while storage between 8–16°C keeps the texture crisp and the flavors bright for gifting and retail.