Easter eggs

Recipe by Peter Remmelzwaal

Mold: CW1891 small eggs
Mold: CW1317 medium eggs

Chocolate used for molding: White chocolate Obsession 30% 

Bergamot ganache


  1. Heat up the cream, bergamot juice and glucose until the temperature reaches 45-50°c.
  2. Melt the white chocolate until a temperature of 40°c.
  3. Add the warm cream mixture to the melted chocolate in three parts and mix until smooth.
  4. Finally add the soft butter and blend the mixture with a (hand-held) blender very shortly until well combined.
  5. Use at a temperature of 26c.

TIP: You can add also the zest of the bergamot skin for extra flavor in the ganache! Up to you if you want to sieve it out after boiling with the cream or not.

Pistachio paste

  • 125 g Pistachio nuts
  • 105 g Sugar
  • 35 g Water
  • 1 g Sea salt


  1. Boil the sugar, water, and salt.
  2. Add the pistachio nuts and caramelized the nuts.
  3.  After caramelizing, place the nuts on a silicon mat and let cool down.
  4. Turn the nuts in a food processor (or grinder) into a smooth paste.

Pistachio Praline


  1. Melt the chocolate until the temperature reaches 45°c.
  2. Mix the melted chocolate with the pistachio paste, melted cocoa butter and salt.
  3. Finally add the crispy crunchies (blend them before, till very fine pieces).
  4. Cool down the praline (tempering) until 28°c.
  5. Use directly

How to make:

Use some tempered brown colored cocoa to spark small drops (with a brush) inside the molds.

Spray tempered cocoa butter (26-28c) into the molds. First one side green and afterwards a little yellow cocoa butter.

Use tempered white chocolate obsession Veliche, to molding the mold with a thin layer of white chocolate.

Fill the crystalized chocolates with the fillings from the recipes. One side with ganache and the other side with praline. (see pictures)