
INGREDIENTS (EASTER CHICK)
-
Emotion 58 Belgian dark couverture chocolate
-
Intense 35 Belgian milk couverture chocolate
-
Obsession 30 Belgian white chocolate
METHOD
- Melt the Emotion 58 Belgian dark couverture chocolate, the Intense 35
Belgian milk couverture chocolate and the Obsession 30 Belgian
white chocolate separately at 45°C. - Temper the Emotion 58 Belgian dark couverture chocolate to 27-28°C
before going up again to 29-30°C. - Temper the Intense 35 Belgian milk couverture chocolate and the
Obsession 30 Belgian white chocolate to 26-27°C. - Use a brush to paint the parts of the moulds in Emotion 58 Belgian dark
couverture chocolate and Obsession 30 Belgian white chocolate. - Mould the chick with tempered Intense 35 Belgian milk couverture chocolate.
- Put the mould into the fridge during 15-20 min at a temperature between 8
and 11°C. - Unmould.
- Take each part of the chick, heat the sides on a heated plate and stick the
2 parts together.