IRCA | CHOCOLATE EASTER EGG WITH PISTACHIO FILLING

CHOCOLATE EASTER EGG WITH PISTACHIO FILLING

CHOCOLATE EGGS WITH DOUBLE FILLING

Difficulty level

Ingredients

SINFONIA CIOCCOLATO FONDENTE 56% - tempered qb

Preparation

Fill two half-egg silicone mould with the tempered chocolate.

Tap the moulds onto the work surface and tint over the tempering machine immediately after to pour the chocolate in excess.

Let crystallize at about 15°C upside down, in order to well drain the chocolate in excess.

Ingredients

CHOCOSMART CIOCCOLATO BIANCO - melted at 40°C g 1000
PRALIN DELICRISP PISTACHE g 100

Preparation

Combine the two ingredients and use the mixture at 28-30°C.

Final composition

Use a spatula to clean the edge of the moulds and fill the chocolate shells with the pistachio filling.

Swing the moulds in a circle in order to create a even thin layer of pistachio filling onto the whole inside, then let crystallize again.

In the same way, create a second thin inner shell of chocolate and let crystallize at 15°C.

Remove from mould, then slightly heat the edges of two halves, then carefully bring the two haves together and make them stick well to form a single chocolate egg.