PECAN AND CARAMEL EASTER EGG

-Temper the SINFONIA CARAMEL ORO at 28.5°C

-Fill the polycarbonate molds of two half eggs with the tempered chocolate and immediately pour out the excess chocolate.

-Let it crystallize at a temperature of around 15°C, leaving the molds turned upside down to allow the excess chocolate to drain well.

-After about 2 minutes, check that the chocolate is partially crystallised and therefore has a "plastic" consistency.

-Smooth the edges of the eggs well with a spatula, eliminating the excess chocolate.

-let it crystallize.

-Remove the eggs from the polycarbonate molds

-Melt the CHOCOSMART CARAMEL CRUMBLE in the microwave at 35°C

-let it cool down to 26/28°C.

-Pour the melted filling at a temperature of 26-28°C inside the eggs so that a not excessive layer of filling forms over the entire internal surface.

-Drain the excess product on a rack with baking paper.

-Before the CHOCOSMART CARAMEL CRUMBLE crystallizes, adhere the CARAMELIZED PECAN PIECES.

-Leave to completely crystallize for a few minutes in the refrigerator.

-Join the two half shells as usual, heating the edges slightly and making them adhere well to each other.

-Go and attach the egg to a base of SYNFONIA CARAMEL ORO.

-Make holes in the egg as desired with heated pastry cutters.

-Prepare the spray mass with SINFONIA CARAMEL ORO and COCOA BUTTER melted at 45°C

-Bring the mass to 30°C and spray the entire egg from fridge.