Easter Chocolate Spread

Recipe

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ingredients	preparation
Place a layer of Mona Lisa® Crispearls of choice into the base of a pot.
2000g FMF-GOLD35 2000g FNN-S1835 2000g FMR-RUBY36 2000g FMD-P1336	Warm the Callebaut® Crema of choice to 50 ̊C then cool to 38 ̊C whilst stirring. Pipe a layer of Crema on top of the Crispearls.
Place another layer of Mona Lisa® Crispearls on top of the Crema.
20 - 30piece(s) F026534	Place Mona Lisa Studio Fluffy Bunny Feet around the edge of the pot.
Pipe another layer of Callebaut® Crema, securing the decoration in place.
500g Crispearls™ - Dark Chocolate - 0,8kg 500g Crispearls™ - Milk Chocolate - 0,8kg 500g CER-CC-R1CRIE 500g Crispearls™ - White Chocolate - 0,8kg 500g Crispearls™ - Salted Caramel - 0,8kg	Finish with a final layer of Mona Lisa® Crispearls™.