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Made with Guanaja 70%1 step
Recipe Step by Step
Any Valrhona chocolate can be used for this recipe, as well as our INSPIRATION products.
Assembly and finishing
Fill differently sized half-egg moulds with some tempered chocolate.
Turn over, leave the chocolate to spread for a few moments, then leave to set. Use a knife to scrape away any excess so that the joins are clean when you assemble your eggs. Before the chocolate sets completely, you can mould your half-eggs a second time – this is optional and should only be done if you want a thicker egg.
Leave them to set, scrape away any excess again and refrigerate for 5 minutes. Leave at room temperature (ideally 18-20°C) until they slip easily out of their moulds. Stick the half-eggs together to form whole eggs.