Double-Flavored Easter Egg with Dark and White Chocolate
Category: Desserts
Servings: 1 egg
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (70%) | 600g |
| White chocolate | 500g |
Instructions
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Temper the Dark Chocolate
Start by preparing the dark chocolate for your Easter egg. Break the dark chocolate into pieces and melt it in a double boiler, stirring occasionally. Once melted, pour the chocolate onto a marble slab. Using a spatula, spread and smooth the chocolate over the surface until it cools down to 28°C. Once it reaches this temperature, transfer the chocolate back into the bowl with the remaining 1/3 of the chocolate. Stir the mixture well until it reaches 31–32°C.
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Mold the Easter Egg Shell
Pour the tempered dark chocolate into a 25 cm Easter egg mold. Gently rotate the mold to coat the sides evenly up to the top. After about 1 minute, turn the mold upside down over a tray to allow any excess chocolate to drip out. Lightly tap the mold to release any air bubbles. Let the chocolate set for about 20 minutes, leaving the mold upside down on the counter. -
Prepare the White Chocolate
While the dark chocolate is cooling, begin tempering the white chocolate. Chop the white chocolate into small pieces and melt it in a double boiler, similar to the process with the dark chocolate. Heat it to 45°C. Once melted, transfer about two-thirds of the white chocolate to the marble slab and begin spreading it with a spatula. The chocolate should cool down to 26–27°C.- Pro Tip: If the temperature falls too much, reheat gently using the double boiler. If the chocolate becomes too warm, return to the marble slab and continue working with small amounts of the chocolate to bring it to the correct consistency.
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Combine the Two Chocolates
Once the white chocolate has cooled to the correct temperature (27–28°C), add it to the remaining third of the white chocolate in the bowl. Stir it until the chocolate mixture is smooth and uniform. -
Assemble the Double-Flavored Easter Egg
Once the dark chocolate has set and hardened in the mold, gently pour the tempered white chocolate over the dark chocolate layer to create a beautiful contrast. Rotate the mold to ensure even distribution of the white chocolate. Allow the mold to rest for 1 minute, then turn it upside down to let the excess white chocolate drip out. -
Finish the Egg
Now, warm a larger pan than the size of the Easter egg, and place it on your work surface. Take one half of the egg and carefully place the edges down into the warm pan to slightly soften the edges. Repeat with the other half of the egg. Press the two halves together gently to seal the egg. Allow it to cool completely before removing it from the mold.
Enjoy your beautiful double-flavored Easter egg with both dark and white chocolate! Perfect for gifting or for your family to enjoy during the holiday season.
