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Recipe Step by Step
Assembly and finishing
DARK CHOCOLATE CRUNCHY PEARLS (as needed)DULCEY CRUNCHY PEARLS (as needed)CARAMÉLIA CRUNCHY PEARLS (as needed)Molding: Coat the molds with the different chocolates. Turn over, leave the liquid to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then mold again. Tap the mold to obtain the thickness you require. Once the chocolate starts to set, use a rabbit-shaped stencil and a toothpick to cut a rabbit shape into every other half-egg made using a 13cm Medium Egg Mold (Ref. 10846). Leave to set in the refrigerator for a few minutes then at a temperature of 60°F (16°C) until the chocolate is ready to slip out of its mold. Spread some tempered couverture to a thickness of 2mm onto a guitar sheet. Immediately put the half-eggs without a rabbit design on top to give them a flat edge. Leave to set. Gently heat the eggs’ flat edge using a heat gun, then sprinkle with CRUNCHY PEARLS and chocolate covered nuts.Tip: Leave a 1cm gap from the edges so that you can stick the egg halves together. Leave to set and cover with plastic wrap.Turn the eggs out and remove the rabbits. Stick the egg halves together by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly. Leave to set. Spray a layer of tempered spray mix onto the eggs. Use a pair of tweezers to immediately remove the plastic wrap. Use a metal-bristle brush to brush down the rabbits. Stick the rabbits onto the eggs so that they overlap with the cutouts by 1cm.Base: Use some tempered chocolate to mold the Base Molds (18948). Leave to set at 60°F (16°C).Recommended Flavor Pairings:Dark Chocolate / Dark Chocolate Crunchy Pearls / Dark Chocolate-Covered NutsMilk Chocolate / DULCEY Crunchy Pearls / DULCEY-Covered NutsWhite Chocolate / CARAMÉLIA Crunchy Pearls / Milk Chocolate-Covered Nuts