INGREDIENTS:
Shell:
- 200 g of Chocolate Unique 70%
- 50 g of Unique White Chocolate 35%
- 2 g of fat-soluble green and yellow dye
- 2 g shimmering gold powder
- 30 ml of grain alcohol
Lemon Ganache:
- 65g sour cream
- 165 g Chocolate Unique Branco 35%
- 20 g de glucose
- 15g unsalted butter
- zest of 1 lemon
PREPARATION MODE:
Ganache:
In a pan, heat the cream, lemon zest, glucose and butter.
As soon as it boils, pour over the 35% white chocolate and wait for it to cool down before applying it to the shell (do it the day before).
Egg Assembly:
Melt a small amount of white chocolate and dye it green and yellow. Temper the already colored chocolate, sprinkle it in the molds with the help of a brush or a toothbrush and wait for it to crystallize.
In a small container, combine the golden powder and a little grain alcohol. Splash into the mold with the help of a brush or toothbrush. Wait for the alcohol to dry/evaporate.
Melt and temper the 70% chocolate according to package directions. With it fill the shells and remove the excess, turning the mold upside down into the bowl with tempered chocolate. Take 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 70% chocolate in order to seal the ganache in the shell.
Take it to crystallize for 15 minutes or until the shell releases from the mold.
Stuff with assorted bonbons and close the shells using a heated surface.
