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Recipe Step by Step
Step01
CHOCOLATE MIXTURE FOR SPRAY GUN
700g CARAÏBE 66%
300gCOCOA BUTTER
To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
As long as you respect the tempering process for the couverture of your choice, you can use
these recipes to give your artistic creations or assemblies a smooth, shiny finish.
Assembly and finishing
As needed BITTER LACTÉE
Putting it all together: Temper the dark spray mix at 84-85°F (29-30°C), then apply it to the egg molds using a spray gun (ref. 48869) and sprinkle them with sugar. Leave to set. Use some pre-set BITTER LACTÉE couverture to mold the eggs. Turn over, leave the liquid to spread out for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then mold again. Tap the mold to obtain the thickness you require. Leave to set, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold. Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly. Leave to set.
Preparing the eggs’ base: Use some pre-set BITTER LACTÉE couverture to mold the eggs. Turn over, leave the liquid to spread for a few moments, then trim away any excess. Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then mold again. Tap the mold to obtain the thickness you require. Leave to set, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold.
Technique: Place the egg halves on a sheet of upturned silicone sphere molds. Put the sheet in a hot cupboard at 95°F (35°C) until the chocolate’s texture becomes malleable and you can tap the sheet to shape them. Once you have got the right shape, let the chocolate harden at 60-64°F (16-18°C). Grate the surface of the base where you will place the egg using a knife. Apply a small quantity of chocolate melted at 95°F (35°C) using a cone. Put the assembled egg in place using a globe and adjust its positioning.
Meet the Chef
Pastry Chef Trainer at Tain l’Hermitage
Romain Grzelczyk
Use a spray technique to give your egg a look that is a little less smooth. You can use different types of sprayed chocolate to create different contrasts. Result: A mottled effect worthy of a master jeweler.
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