Recipe: Chocolate Egg

1 In a bowl over a bain-marie, melt the chocolate until it reaches 115°F (45°C).

2 Remove it and pour it onto a marble slab or work surface, then using a spatula constantly scraping bring the temperature down to 80°F (28°C).

3 Return your chocolate to the bain-marie to bring it back up to 90°F (31°C).

4 Then pour your chocolate into the 2 molds one by one (you fill the egg then you flip the mold over a grid and place it on a sheet of parchment paper).

5 Wait 3 to 4 minutes for the chocolate to cool.

6 Place them in the cold (4°) for 10 minutes and you will then only have to unmold them.

then coat the edges with melted chocolate which will glue the 2 halves together then return to the fridge.