Mould a first layer on part of the half eggs(ref. 3733) with tempered dark chocolate couverture. Turn over for a few moments to allow the excess of couverture to run out, smooth off then leave to crystallize. Remove any rough edges. Before the chocolate is completely crystallized, it is possible to add another layer of couverture (this stage is optional, or you can tap the mold to spread the chocolate evenly and make the thickness of chocolate required). Leave to crystallize, remove any rough edges again and refrigerate for a few minutes or leave at room temperature (16-18°C) until the mold detaches itself.
To mold the second part of the eggs, you need to make wave patterns with the chocolate couverture by following these tips... Tip from the pastry chef to open one side of the mold: To open one side of the egg: -cut out the required portion using a cocktail stick -or pipe irregular waves of chocolate from the base of the half mold, but only on two thirds of the mold (see photo). Once the contour is finished and before it crystallizes completely, add a second layer to reinforce the first half egg.

Prepare an assortment of dried fruit: - whole roasted almonds and hazelnuts - green shelled and peeled pistachios - shredded coconut - pieces of apricot, etc. Temper some milk chocolate and Ivoire couverture. Spread the milk chocolate or Ivoire couvertures on a plastic sheet between two rulers, or to a thickness of about 0.5 to 1cm thick. Before the couverture crystallizes completely, sprinkle dried fruit on the surface and finish with the shredded coconut. Allow to thicken. Then cut the bars into widths of about 2.5 to 3 cm wide. The height will depend on the egg molds chosen.

Temper some dark chocolate couverture. Pour a little onto the bases provided for the bell molds (ref. 4607). Leave to crystallize, remove the molds, turn them over, and then stick the egg on its base by slightly melting the two surfaces. Alternatively, you can make little square or round bases.

Melt 700 g of GUANAJA 70% couverture with 300 g of cocoa butter at 45/50°C. Temper them to 30/32°C before spraying on the eggs.