Ingredients:
Ganache
- 65g of cream
- 165g Unique White Chocolate 35% Cocoa
- 20g de glucose
- 15g unsalted butter
- Zest of 1 lemon
Shells
- 200g of Unique Chocolate 70% Cacau
- 50g of Unique White Chocolate 35% Cocoa
- 2g of green and yellow fat-soluble dye
- 2g shimmering gold powder
- 30ml grain alcohol
Preparation mode:
Ganache
In a pan, heat the cream, lemon zest, glucose and butter.
As soon as it starts to boil, pour it over the white chocolate and wait for it to cool before applying it to the shell (do it the day before).
Shells
Melt a small portion of white chocolate and dye it green and yellow. Temper the already colored chocolate, sprinkle it into the molds with the help of a brush or toothbrush and wait for it to crystallize.
In a small container, add the golden powder and a little grain alcohol. Splash onto the mold using a brush or toothbrush. Wait for the alcohol to dry/evaporate.
Melt and temper the dark chocolate according to the package instructions. Fill the shells with this chocolate and remove the excess by turning the mold upside down inside the bowl with tempered chocolate. Take it to crystallize for 5 minutes in the fridge.
Spread the ganache into the egg cavity using the back of a spoon to spread it evenly. Refrigerate for 5 minutes.
Fill the mold with dark chocolate to seal the ganache in the shell.
Leave to crystallize for 15 minutes or until the shell releases from the mold.
Fill with assorted chocolates and close the shells using a heated surface.
