You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
1000g AZÉLIA 35%
900g glucose syrup
Add the glucose syrup heated to 105°F (40°C).
Mix and spread out between two guitar sheets.
Leave to set fully for several hours at 60-65°F (16/18°C).
VANILLA WAINA CHOCOMEL
Assembly and finishing
Make the Chocomel. Pour it into a 34cm×34cm×1cm frame. Spread the remaining chocomel to a depth of 3mm on the Chocolatree Textured Sheets. Leave to set at 60-65°F (16-18°C). Coat the Egg Half Molds (ref.3732) with a moderately fine layer of pre-crystallized chocolate. Drain the molds between 2 uprights and trim away any excess. Use a toothpick to make a small opening in every other half-egg before the chocolate sets completely, creating a “cracked” look. Leave to crystallize for several hours at 60-65°F (16-18°C).
For the base of the eyes: Use some paper cones and several pre-crystallized chocolates to make some eyes in half-sphere molds (ref.3728) by layering several dabs of chocolate one on top of the other. Leave to set. Use a plain round 4cm cutter to cut the textured sheet into circles. Put an eye in the middle of half the chocomel circles. Make a hole of approx. 2cm in the remaining circles. Cover the rings with the eyes with the plain rings. Make sure the eyes aren’t obscured.
Finishing Touches: Turn out the half-eggs and take away the part you have cut out. Place each half-egg on a tray lined with a baking mat. Make and temper the spray mix. Spray the half-eggs with a low-pressure spray gun (0.4 to 0.8 bars) to create a “Jurassic egg” look and leave to set at 60-65°F (16-18°C). Use some pre-crystallized chocolate to stick an egg base in each pierced half-egg. Use a guitar cutter to cut the chocomels into ingot shapes and wrap them individually. Finish off by assembling the half-eggs using a hot plate, adding the chocomel ingots in each one before sticking them together.