temper El Pao 58% Dark Chocolate Couverture and coat the Easter egg molds. The eggs are hollow and the base is the same for all of the eggs.

After keeping the egg in the freezer for 10-15 minutes, spray a mixture of 50% cocoa butter & 50% dark chocolate at 40°c to obtain the velvet effect.

After keeping the egg in the freezer for 10-15 minutes, Spray a mixture of 50% cocoa butter and 50% dark chocolate pre-crystallized. It is important to do so, if not, the shiny effect will be lost. Finish by placing small white chocolate decoration around the egg.

Pre-crystallize some dark chocolate, put it around the egg and quickly add cling wrap to obtain the wrinkled effect. Then, let it set completely before removing the cling wrap. Proceed to spraying a mixture of 50% cocoa butter and 50% dark chocolate pre-crystallized all around the egg. Finish by dusting gold powder around the wrinkles.