Surprise egg

Place two 5-cm-wide strips of tape in an X shape on the polished egg moulds. Mark the second piece of tape, as this will be the one you need to remove first. Fill the mould to the brim with tempered CARMA® Dark Larim 51%, leave to settle for 3 minutes and then pour out. Place the mould upside down on silicone paper, and leave for another 3 minutes. In the meantime, pour couverture in the other half of the egg in the same way, but without tape. The taped half can now be carefully removed from the paper and flipped over. Once the couverture has a waxy consistency, you can remove the tape carefully, starting with the marked one. Decorate the cavities by applying curved lines using a piping bag. Let the finished half shells crystallise completely overnight. The next day, put them in the refrigerator for 10 minutes, then carefully unmould. Pour tempered CARMA® Dark Larim 51% in a round silicone mould or baking frame to form stands on which to place the eggs later. Mix the small amount of couverture and CARMA® Cocoa Butter thoroughly, and temper it so that you can spray the egg halves and bases together with it. Let crystallise to avoid fingerprints, and only continue processing after approx. 6 hours.

Mix the matcha powder (1) thoroughly with CARMA® White Nuit Blanche 37%, and temper. Place the wasabi peanuts in a coating machine, and add the tempered matcha couverture in batches until the wasabi peanuts are completely coated. Immediately after adding the last batch of couverture, dust the wasabi nuts with matcha powder (2), remove from the coating machine and store in an airtight container

Blend the almonds, coconut, vanilla and sugar on the highest setting for about 3 minutes. Place in a stone mill with the coconut oil and salt, and grind for about 30 minutes on the finest setting. Let it cool down, then mix with the melted chocolate couverture, and temper at 23°C. Let it set in a 1-cm-high baking frame, then cut into 1cm cubes. Roll these into balls, and place them in a coating machine. Add tempered CARMA® White Nuit Blanche 37% in batches until the gianduja balls are completely coated. Coat the balls until they have a nice shine, then remove directly from the coating machine and store them in an airtight container.