Easter chick Recipe by chef Phlippe Leleu

METHOD

1. 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.
2. Temper the Emotion 58 Belgian dark couverture chocolate to 27-28°C
   before going up again to 29-30°C.
3. Temper the Intense 35 Belgian milk couverture chocolate and the
   Obsession 30 Belgian white chocolate to 26-27°C.
4. Use a brush to paint the parts of the moulds in Emotion 58 Belgian dark
   couverture chocolate and Obsession 30 Belgian white chocolate.
5. Mould the chick with tempered Intense 35 Belgian milk couverture chocolate.
6. Put the mould into the fridge during 15-20 min at a temperature between 8
   and 11°C.
7. Unmould.
8. Take each part of the chick, heat the sides on a heated plate and stick the
   2 parts together.