Crunchy Eggcitement

Crunchy Eggcitement

ingredients preparation
  • 1000g
    823NV

Line the mould with tempered Callebaut® 823 Milk Chocolate.

  • 5000g
    FMF-GOLD35
  • 5000g
    FNN-S1835
  • 5000g
    FMR-RUBY36
  • 5000g
    FMD-P1336

Pipe in Callebaut® crema of choice.

Pipe tempered Callebaut® 823 Milk Chocolate over the crema.

Place into a 12 ̊C fridge for 1-2 hours.

Demould the eggs.

Place Mona Lisa® Crispearls™ of choice into one half of the egg.

Warm and then place the other half of the egg on top.

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