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Easter eggs

Easter dark chocolate moldings (egg, rabbit, etc.)

Note

The conservation of most chocolates should be in a dry environment and not exceeding 15°C / 59°F. Ideally, when handling chocolate, use plastic gloves to avoid leaving marks of your fingerprints. The reason is that your body gives off a heat of around 27°C, so without any difficulty you will mark the chocolate. You can find rhodoïd sheets in any art stores.

Ingredients

Recipe for 4 persons

Dark chocolate moldings

1250 Gr

Dark chocolate

65 Gr

White chocolate

150 Gr

Rice crispies

1 Leaf(ves)

Rhodoid

Preparation time: 90 min

Easter dark chocolate moldings

Crystallization of dark and white chocolate (realization of the temperature curve).
Usage temperatures:
- Dark Chocolate 30-32°C
- White Chocolate 27-29°C
- Milk Chocolate 29-30°C
Using the Rhodoïd sheets, perform the main molding as well as the ears and eyes. For this we will use a paper bag in which we will pour chocolate (the pastry pencil).