Temper the OPALYS 33%, then use a spray gun to spray a thin coating onto the Egg Molds. Leave to set. 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 it is completely set, trim away any excess, then with TANARIVA 33% mold a second time. Tap the mold to obtain the thickness you require. Leave to set in the refrigerator for a few minutes or leave at a temperature of 17°C (60°F) until the chocolate is ready to slip out of its mold.

Spread some tempered OPALYS 33% chocolate with a thickness of 4 mm. Once it starts to set, cut it into 3 x 12 cm rectangles for the base. Leave to set.