Easter Fruitiness
Method
- Using a piping bag and crystallised chocolate, pipe a zigzag pattern on the positive side of the half-egg shell blister (art. 611500).
- Place a mixture of ingredients onto the zigzag chocolate.
- Refrigerate until fully crystallised, then remove from the mould.
- Mould your egg shells with crystallised chocolate in the same blister mould.
- Allow to harden in the refrigerator.
- Remove the shells from the mould and stick them together.
- Attach the egg to a piped base and spray the entire piece with white spray mass.
- Finally, attach the student mix to the egg.
Tip: Feel free to use any type of chocolate you prefer. You can also fill the egg with mini Easter eggs to create a piñata effect.
