CARAMEL GANACHE

EASTER EGGS
 RECIPE BY

KIRSTEN TIBBALLS

DIY this Easter with these mini chocolate eggs. A milk chocolate shell with an
eye-catching sponged cocoa butter design filled with chocolate ganache and cara-
mel. 
INTERMEDIATE

MILK CHOCOLATE SHELL


80 MINS
CARAMEL GANACHE

CHOCOLATE GANACHE

MAKES 36 whole eggs

MOULD PREPARATION

INGREDIENTS METHOD
Pearlous Pink Metallic Colour Powder
Polish the mould with cotton wool. Using a fluffy brush, brush
50g (1.76oz) Callebaut Mycryo Cocoa Butter 
the surface lightly with pink pearlous metallic. Tap out the ex-
5g (0.18oz) pink oil-soluble colour
cess metallic powder. In a small saucepan, melt the cocoa butter
70g (2.47oz) Callebaut Velvet white chocolate
on a low heat until half melted. Remove from the heat and stir
33%
until completely melted. With a fine sieve, sieve in the pink oil
400g (14.11oz) Callebaut 841 Power milk
soluble colour. Stir and pass through a clean foot stocking or
couverture 41%
coffee filter. Cool to 31°C. Dip the tip of a soft sea sponge
EQUIPMENT in coloured cocoa butter and blot the excess cocoa butter on
a piece of paper towel until you begin to see an open sponge
Chocolate World Crystal Egg Mould design. Lightly sponge the surface of the mould cavity, re-dip-
CW1891 ping the sponge and blotting it on the paper towel regularly.
fluffy brush/ make up brush Ensure it is only a light coating. Clean the surface of the mould
fine sieve with some paper towel. Set aside at room temperature until the
sea sponge cocoa butter has set.
metal scraper
Temper the white chocolate ( see our online video for instruc-
tions). Using a clean sponge, lightly coat it with the tempered
 SUBSTITUTE
white chocolate and sponge the Easter egg cavity, pressing
50g (1.76oz) Callebaut Mycryo Cocoa Butter {for}
gently so you don’t distort the pink cocoa butter and give a light
50g (1.76oz) solid cocoa butter or callets
uneven coating. Use a metal scraper to scrape the surface of
the mould clean and leave it on its side to set.

METHOD CONT...

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
METHOD CONT..

Temper the Power 41 couverture ( see our online video for instructions) and use immediately. Fill a disposable piping
bag with the couverture and fill the mould cavities. Tap the mould on the surface of the bench to dislodge any air
bubbles and turn the mould upside down over sheet of baking paper or a melting tank, tapping the side with the handle
of a metal scraper. Scrape the mould before turning it back over to remove any excess chocolate. Turn the mould over
and scrape the top of the mould clean. Place the mould on its side and leave at room temperature to set. If your room
temperature is above 24°C, you may need to place the mould in the fridge for no longer than 5 minutes to enable the
chocolate to set.

CARAMEL GANACHE
METHOD
INGREDIENTS
165g (5.82oz) fresh cream 35% fat
In a saucepan, boil the cream and vanilla and set aside keeping
15g (0.53oz) honey
warm. Place the sugar in a medium saucepan and heat on a
2g (0.07oz) salt
medium to low heat, stirring gently with a spatula until the sugar
3g (0.11oz) Heilala Vanilla Paste
dissolves and caramelises. Once all the sugar is completely
150g (5.29oz) caster (superfine) sugar
dissolved, pour the boiled cream mixture on top, remove from
60g (2.12oz) Callebaut 841 Power milk couver-
the heat and combine with a spatula. Add in the salt and honey.
ture 41%
Cool the caramel down to 80°C before pouring it over the milk
EQUIPMENT couverture placed in a bowl. Whisk to combine. Place the cara-
mel mixture into a disposable piping bag and leave to cool.
spatula
whisk
disposable piping bag

CHOCOLATE GANACHE

INGREDIENTS METHOD
200g (7.05oz) fresh cream 35% fat
In a saucepan, boil the cream with the vanilla and pour it over
3g (0.11oz) Heilala Vanilla Paste
the milk couverture. Emulsify with a stick blender to combine
290g (10.23oz) Callebaut 841 Power milk
and place into a disposable piping bag to cool or leave in the
couverture 41%
bowl and cover with plastic wrap touching the surface. Use when
EQUIPMENT the ganache reaches 29°C.

stick blender
disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY

EQUIPMENT METHOD

disposable piping bag Once the caramel is cool pipe a small amount in the base of
aluminum baking tray the chocolate shell, filling it about a third of the way. Cover the
caramel by piping the cool ganache on top. Leave the mould at
room temperature over night or in a chocolate holding cabinet.

Unmould the chocolate eggs. Place a flat tray in the oven at

50°C. Take the tray out of the oven and place it on a tea towel.
With gloves on, take two half eggs and lightly melt the edge on
the warm tray and immediately join together. Set aside at room
temperature to cool. Ensure you wipe the tray down in between
each egg.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.