Cremino Chocolate egg with pistachio filling

by Giancarlo Alosa

Temper both the two chocolates and pour together into the mould creating a marbled effect. Let it crystallize
and in the meantime prepare the pistachio cremino.

Temper the Edelweiss White Chocolate and add the remaining ingredients. Pour the pistachio cremino over the marbled chocolate shell and let it crystallize. Pour another thin tempered Milk Chocolate layer into the egg mould and cover the pistachio cremino layer.
Let crystallize the egg, remove from the mould and assemble together the two half chocolate eggs..