We know that our community is full of talent and creative development. We propose this Easter recipe detailed point by point so you can make it.
The decoration is where you can apply your personal touch, distribute the ingredients in a different way, look for shapes and patterns?
Fabergé Inspiration Easter Egg
To make this Easter decoration we have used yuzu, sesame and sesame ash on the chocolate without crystallizing.
Ingredients
Fabergé Inspiration Easter Egg
- 150 g Matcha coverage
- 30 g Sesame ash
- 25 g Candied yuzu cubes
- 5 g Cantonese black sesame
Matcha chocolate
- 1 k White chocolate 30% Ariaga Valrhona
- 15 g Matcha
Sesame ash
- 100 g White chocolate 33 Opalys Valrhona
- 40 g Maltosec SOSA
- 20 g Black sesame paste SOSA
- 2 g Salt
Instructions
Matcha chocolate
- Melt the couverture up to 40 ºC and refine with the matcha from 1 to 5 hours till the powder is completely dissolved.1 k White chocolate 30%, 15 g Matcha
- Temperate and reserve.
Sesame ash
- Melt the couverture at 40 ºC and mix with the rest of the ingredients with the help of a glove to obtain a uniform texture.1 k White chocolate 30%, 40 g Maltosec, 20 g Black sesame paste, 2 g Salt
- Spread on a tray leaving the ash form and let set in a fridge to crystallize.
Fabergé Inspiration Easter Egg
- Mold the eggs with the tempered chocolate and make a 12×19 cm chocolate plate.150 g Matcha coverage
- Unwrap the eggs and brush the interior with the warm topping.
- Decorate the inside of the egg with the yuzu, sesame and sesame ash over the uncrystallized chocolate.30 g Sesame ash, 25 g Candied yuzu cubes, 5 g Cantonese black sesame
- Place the egg on the chocolate plate.