Component 1Shell
Ingredients
| 1000 g | Dark Chocolate 70% Pachiza |
Method
With the help of a bowl, pour the Pachiza Dark Chocolate 70% into the mould. Swirl the chocolate to distribute it evenly into the mould. Place the shell on a grid and cut off the excess of chocolate with a spatula. When the chocolate has not yet completely crystallized, clean the edges and when it has thickened enough assembly with the other shell.
Leave to rest at a controlled temperature of 18-20 ° C with 70% humidity.
Add 7% of Cocoa Butter Drops to the Pachiza Dark Chocolate 70% during tempering, mix and pour over the shells placed over a wire grid. Lightly scroll the grid to drop the chocolate in excess. Wait until the poured chocolate starts to crystallize and with the help of a brush, straighten the shell lengthwise.
Clean from the excess of the brushing.
Component 2Milk chocolate rocher glaze
Ingredients
| 1000 g | Chiara Milk Chocolate 33% |
| 300 g | seed oil |
| 300 g | hazelnut grain |
Method
Prepare the rocher glaze with Chiara Milk Chocolate 33% : melt the chocolate at 45 ° C, add oil, mix by dispersing the fat evenly inside the chocolate and add the roasted hazelnut grain.
Use the icing at 40 ° C on the egg at a temperature of 3 ° C.
Dip the egg for a quarter and let the excess drain by placing the egg over a support. Mark the base with a small knife, then add a hint of tempered chocola te and place the egg over it.
Preparation
ASSEMBLY
Set the induction plate at 40 ° C and lightly press the two shells to melt their edges. Clean the excess of chocolate and join the two shells. Place the egg on a base and work with the brush on the junction point to obtain a uniform effect over the entire surface. Wait for the complete crystallization of the chocolate.
DECORATION
With a soft bristle brush, cover the egg with Cove powdered gold. Proceed with the addition of gold glitter to obtain greater intensity and brightness.
