Rocher chocolate egg
by ICAM Professionale

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Rocher chocolate egg

Component 1Rocher egg


Pour the tempered Regina Dark Chocolate in the mould making two steps to reach the desired thickness.
Remove from the mould. Temper the Cocoa Butter and add it to 800 g of Regina Dark Chocolate and the hazelnut grain. Place the half shells on a grill. Glaze with the mixture of hazelnuts, Chocolate and Cocoa Butter covering the half shells. Let them crystallize and finally assemble the egg and place on the chocolate base.




Making the Rocher chocolate egg pay attention to the glaze, it has to remain compact and linear throughout
the egg. Be carefull to the tempering process and the fluidity of the icing itself.