

Intermediate
1h
no bake
6
Dark chocolate Easter egg with milk chocolate wafer crisp recipe
An original recipe by Philippe Tayac
Make on the day: Molded chocolate - Wafer crisp - Optional molded chocolate
Utensils:
- Egg mold
- Thermometer
Follow the recipe steps in this video:
Made with the products below :
1. Dark chocolate Easter mold
Ingredients:
- 150g Oriado 60% Dark Chocolate (for one half-egg)
Prep time: 15 min
Cool time: 20 min in the fridge
Steps:
- Temper the ORIADO 60% chocolate using the temperature chart below.
- Ladle the chocolate into the molds.
- Turn the molds over, let them drain on a wire rack for a few moments, trim away any excess, then leave them to set in the refrigerator for 20 minutes.
- To check if the chocolate has set, simply turn the mold over in your hands and see if the egg comes away.
- Trim off any excess.
- If you would like a thicker shell, you can add another layer of molded chocolate.
2. Milk chocolate wafer crisp filling
Ingredients:
- 165g Azelia 35% milk chocolate
- 35g JIVARA 40% milk chocolate
- 40g Almond and hazelnut praliné
- 35g Crispy wafers
- 2g Fleur de sel
Prep time: 15 min
Cool time: 20 min in the fridge
Steps:
- Melt the JIVARA 40% milk chocolate in a double boiler.
- Mix in the almond and hazelnut praliné.
- Finish by adding the wafers and fleur de sel.
- Spoon a layer of the wafer crisp inside the egg halves so they are completely coated.
- Leave to set in the refrigerator for 20 minutes, then trim off any excess.
3. Dark chocolate egg coating (optional)
Ingredients:
- 150g Oriado 60% Dark Chocolate (for one half-egg)
Prep time: 15 min
Cool time: 20 min in the fridge
Steps:
- If you would like to cover the crisp, you can add another layer of molded chocolate.
4. Easter egg assembly and finishing
Steps:
- Trim away any excess one last time and seal together the egg halves by melting their edges on a hot plate (136/140°F or 58/60°C) so they stick together solidly.
- Leave the chocolate Easter egg to set in the refrigerator.
- Finish by gently tying a ribbon around the egg.
