Œufs Dentelles

Mold a first layer on part of the half eggs with tempered dark chocolate couverture. Turn over for a few moments to allow the excess of couverture to run out, smooth off then leave to crystallize. Remove any rough edges. Before the chocolate is completely crystallized, it is possible to add another layer of couverture (this stage is optional, or you can tap the mold to spread the chocolate evenly and make the thickness of chocolate required). Leave to crystallize, remove any rough edges again and refrigerate for few minutes or leave at room temperature (16-18°C) until the mold detaches itself. To mold the second part of the eggs, you need to make wave patterns with the chocolate couverture by following these tips... Tip from our pastry chef to open one side of your mold: To open one side of the egg: - cut out the required portion using a cocktail stick - or pipe irregular waves of chocolate from the base of the half mold, paying attention to leave a part of the side open. Once the contour is finished and before it crystallizes completely, add a second layer to reinforce the first half egg.

Prepare an assortment of dried fruit: - whole roasted almonds and hazelnuts - green shelled and peeled pistachios - shredded coconut - pieces of apricot, etc. Temper some milk chocolate or Ivoire couverture. Place the egg on a sheet of oven paper and mark its contour, then lay a transparent sheet on top. Using a slightly open nozzle, pipe circular sworls of milk chocolate or Ivoire couverture over the template,making the height approximately equal, but not bigger than the opening of the egg, for easy assembly. Then before the couverture crystallizes, sprinkle the surface with dried fruit, finishing with the shredded coconut. Leave to crystallize partially then divide into bars of 2.5 to 3cm in width. The height of the bars will depend on the size of the egg mold chosen.

Temper some dark chocolate couverture. Pour a little onto the bases provided for the bell molds Leave to crystallize, remove the molds, turn them over then stick the egg on its base by slightly melting the two surfaces. Alternatively, you can make little square or round bases.

Melt 700 g of GUANAJA 70% couverture with 300 g of cocoa butter at 45/50°C. Temper them to 30/32°C before spraying on the eggs.