Ingredients
- Making a mold of a chocolate egg 9 cm in height.
- For this you will need a thermometer, an essential tool when preparing chocolate.
- 100 g of good dark chocolate 50 to 60%
- A plastic mold in the shape of an egg
Recipe: Chocolate Egg
Prep
10 min
Cook
10 min
Total
20 min
Step-by-step directions
1- In a bowl over a bain-marie, melt the chocolate until it reaches 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 28°C.
3- Return your chocolate to the bain-marie to bring it back up to 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.
Chef Patrick's Comment
Thank you again to Jean-Charles for his kindness! If you pass through Guérande do not hesitate to go say a quick hello from me, his gourmet shop is filled with chocolate wonders prepared with wonderful chocolate from Sao Tomé. Chocolaterie Dousset 4 rue St Michel 44350 Guérande 02 40 42 92 54 www.chocolaterie-dousset.bzh.
Wine Pairing
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