CHOCOLATE CARAMEL EASTER EGG

Create an emulsion by slowly combining the hot crème anglaise with the melted ANDOA LAIT 39% chocolate to obtain a smooth, shiny, elastic texture.



Mix using a hand blender to obtain a perfect emulsion, making sure no air bubbles form.



The temperature of the mix must be around 38-41°C.



Whisk the whipping cream until it has a frothy texture.



Add the frothy whipped cream to the crème anglaise/chocolate mixture.



Use a spatula to delicately mix the ingredients together.



Use immediately to assemble.

Mix the eggs, honey, muscovado sugar and fleur de sel without whisking.



Add the finely ground almonds.



Sift together the flour and COCOA POWDER, then add the baking powder.



Mix everything together then pour in the cream.



Finally add the melted ORIADO 60% chocolate and melted butter.



Pour 265g of the mix in each 18cm-diameter stainless steel ring.



Sprinkle on 75g cooked cocoa streusel.



Bake in a fan-assisted oven at 180°C for approx. 16 minutes.

Mix together the brown sugar, finely ground almonds, spelt flour, salt and COCOA POWDER.



Cut the cold butter into small cubes.



Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.



Make some small, evenly sized balls of dough and place them on a baking sheet lined with baking paper.



Bake in a fan-assisted oven at 150/160°C for 12 minutes.

Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination (without blanching).



Return to a low heat while mixing with a spatula until the temperature reaches 82-84°C.



Strain and use immediately to create the ANDOA LAIT 39% crème anglaise-style mousse.

Melt two thirds of the ORIADO 60% chocolate in a bain-marie or in the microwave.



Heat to 50-55°C.



Once these temperatures have been reached, add the remaining third of unmelted chocolate.



Start mixing by hand, then using a hand blender.



Be careful not to incorporate any air bubbles.



Check the temperature of the chocolate - it should be 31-32°C.



The chocolate is now tempered.



Make sure you keep the chocolate at this temperature while you work with it.



If you need to, use a hairdryer to reheat its surface.



Pour the tempered chocolate immediately into two 16cm egg molds and leave to set for 2 hours at room temperature.

Use the sugar to make a dry caramel.



Deglaze with the salted butter and gradually pour in the hot cream.



Bring back to the boil, checking that all the sugar has melted.



Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted ORIADO 60% chocolate.



Stir with a spatula.



Blend using a hand blender until the texture is perfectly smooth.



Cover the surface with plastic wrap and leave to set in the refrigerator for at least 4 hours until the texture is ready to pipe.