Ingredients
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Step 1
Temper the chocolate, as previously explained for i fancy chocolates. Fill the cavities of the mold to the brim and with circular movements let the chocolate adhere to the surface.
Step 2
Beat the mold on a rigid surface to allow any air bubbles to escape.
Step 3
Eliminate the amount of excess chocolate by turning the mold on the acetate sheet which will allow you to easily collect the melted chocolate and reuse it. Use the multipurpose knife to clean the mold from the poured chocolate. Place it in the fridge and let it cool for about 10/15 minutes or until the chocolate has solidified.
Step 4
Turn the mold upside down on an acetate sheet and with a firm movement, beat it on the work surface to let the shape come out.
Step 5
To add the egg, apply melted chocolate along the edges with a piping bag.
Step 6
Overlap the two cavities and apply light pressure.
Step 7
Let the egg dry on the polycarbonate mold to ensure it adheres perfectly before starting the decoration.
Step 8
To make the base of the egg spread with a corner spatula of the melted chocolate on the sheets decorativi, such as those with a geometric effect, and leave to cool in the fridge for about 15 minutes or until the chocolate starts to peel off the sheet on its own. Gently lift the paper.
Step 9
To glue the egg to the base made, spread some melted chocolate. Place the egg and wait a few minutes for the chocolate to solidify.
Step 10
With the scalpel, he makes some eggs on the surface of the egg decorations, taking care to apply light pressure in order to avoid cracks.
Step 11
You can use real ice colored with coloring gels to trace the contours of the design. With the script-liner brush, blend the ice with circular movements; thus creating the brush embroiderie technique and finishing the details.
Step 12
With the sac à poche and a direct n ° 1 croissant, for example, he creates a festooned hem along the edges. Use beads and decoraready to use sugar to better refine the details of your creations.
