ingredients

For 1 egg of 15 cm high

• 300 g dark chocolate pastry (or pastry milk)

• 75 g of cereals to choose from

• 50 g slivered almonds

Steps

Step 1

Brown the almonds over medium-low heat in a skillet without fat, stirring often.

2nd step

Melt and temper the chocolate (see article Chocolate Orfèvre). When it is 28-29 ° C, put it on very low heat by adding cereals and almonds, and mixing very gently. As soon as the temperature reaches 31 ° C, remove from the heat.

Step 3

Cover the sides of two half-egg-shaped molds with a thick, even layer of chocolate, smoothing with a spatula or spoon.

Step 4

Let cool 1 min, even the edges with the back of a knife.

Step 5

Place the shells to harden for 2 hours in a cool room (not in the refrigerator!).

Step 6

Turn the mussels on a sheet of baking paper (the half-eggs are easily detached). Put on latex gloves to touch them.

Step 7

Put them on a hot plate.

Step 8

As soon as the edges are soft, weld them together to get the whole egg.

Step 9

Smooth the welds with a small round-tipped knife lightly heated with hot water.

tips

I replace cereals and almonds with 125 g of praline and I surround the egg with a nice ribbon for a perfect presentation.