Crunchy Eggcitement

Recipe

Created by

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.
Q.S. Crispearls™ - Dark Chocolate - 0,8kg Q.S. Crispearls™ - Milk Chocolate - 0,8kg Q.S. CER-CC-R1CRIE Q.S. Crispearls™ - White Chocolate - 0,8kg Q.S. Crispearls™ - Salted Caramel - 0,8kg	Place Mona Lisa® Crispearls™ of choice into one half of the egg.
Warm and then place the other half of the egg on top.