Easter Egg

Pre crystallise some Callebaut 811 Finest Belgian Dark Chocolate. Make sure that you polycarbonate egg mound are nice and clean. Warm slightly to 26-27 ᵒc. Fill the mould with the pre crystallised chocolate. Tap to remove air bubbles and then immediately turn over to remove all excess chocolate, aiming to leave a thin even shell. Turn the mould over placing onto a piece of paper. Allow to set for 2 min or until the chocolate around the base of the egg is set. Turnover and clean the edges with a scraper - place into the fridge to set. Release from the egg mould.

Boil the whole milk, sugar and liquid glucose. Pour over your choice of Callebaut dark chocolate. At 45°C add the whipped cream.

Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.

Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.

Bring the water and sugar to the boil. Dissolve the previously hydrated gelatine sheets in the syrup. Add in the mango puree. Pour into a container - the jelly wants to be 1 cm thick.

Bring the water, sugar and glucose to the boil. Add in the orange juice and mango puree. Churn and then freeze until needed.

Cut the mango into 1 cm cubes. Add the Zest and juice of the lime to the mango puree. Sweeten if necessary.

Bring the cream to the boil, pour over the chocolate and let it sit for 1 min. Whisk together. Pour into a jug and serve straight away.