Port wine egg
A dark chocolate CARMA® Dark Lesuk 65% egg, enhanced with a marbled effect and a soft pastel red finish for a luxurious look. Inside, a silky ganache infused with Porto wine and a crunchy layer of coffee and cacao nibs for a bold, multi-textured experience. A refined creation that combines deep flavors and elegant design, perfect for festive occasions or premium showcases.
Recipe
Products
Coating
| ingredients | preparation |
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Fill the chocolate egg moulds to about 3⁄4 full with CARMA® Dark Lesuk 65%, insert a skewer or modelling tool, secure it in place with ice spray, and let it crystallise to create a sort of stamp. Pour a dab of CARMA® Dark Bourbon 50% in the polished mould, press it lightly into the mould with the stamp and quickly pull it back out to create a grainy effect in the mould. Repeat for all the eggs and allow to crystallise. Now spray fully with tempered pastel red cocoa butter made from mixing flame red and white, and pour CARMA® Dark Lesuk 65% all over. |
Port wine ganache
Coffee crunch
| ingredients | preparation |
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Blend the cocoa nibs and coffee beans until finely chopped. Mix with the crushed feuilletine and the salt. Combine the tempered CARMA® Dark Lesuk 65% and oil, then add the dry mixture. Process immediately. |
