RECIPE

Rather imaginative surprise eggs

lngredients: JIVARA 40%

Procedures: 3

A creation by l'Ecole Valrhona

Mold a first layer on part of the half eggs with tempered milk chocolate and Ivoire couverture. (ref 3733). Before crystallization is complete, mold a second time, but this time with Ivoire couverture. Turn over for a few moments and tap to allow some of the couverture to run out, depending on the required thickness, smooth off then leave to crystallize. Remove any rough edges.
To make the second part of the eggs, you need to superimpose the two couvertures by following these tips… Tip from our pastry chef to open one side of your mold: To open one side of the egg: - cut out the required portion using a cocktail stick - or pipe irregular waves of milk chocolate couverture from the of the half mold, paying attention to leave a part of the side open. Once the contour is finished and before it crystallizes completely, add a second layer, this time with Ivoire couverture, allowing some of the Ivoire couverture to be visible around the edges. Turn over, leave to cristallize, remove any rough edges again refrigerate for a few minutes or leave at room temperature (16-18 until the mold detaches itself. To finish, assemble the two sorts of half eggs, warming the edges slightly to optimize adhesion.

Temper some milk chocolate couverture. Pipe chocolate shapes (similar to a bird’s feet) onto a plastic sheet, using a slightly open nozzle. Once the couverture has begun to harden, fix the eggs on the bases, angling them slightly and pressing them onto the bases so that they adhere perfectly. Leave to crystallize completely.

Melt the milk couverture with the cocoa butter at 45/50°C. Mix them together and temper before spraying on the eggs.