Ingredients
300g Dark chocolate 85% Coco solids
100g White Chocolate
25g packet of white chocolate buttons
2 x Balloons
Piping bag
Prep
Large enough bowl to melt chocolate and hold the balloon
Large tray cover in greaseproof paper
Empty shelf in your fridge
Methods
Chop dark chocolate into small pieces. Melt 200g of the dark chocolate over a ban Marie until fully melted, remove from the heat for a few moments before adding the remain 100g of dark chocolate stirring in until the whole mixture is smooth and glossy, allow to cool slightly before tasting a small amount to ensure the texture is silky smooth therefore you've achieve the tempering required to create a perfect finish when set. Inflate your balloons to probably a third full of air, grab it by the knot hover over the melted chocolate and drizzle all over the balloon carefully rest on the tray, repeat with second balloon and transfer into the fridge for 20mins to set. Repeat the process with a second layer.
Whilst the eggs are chilling melt the white chocolate over a ban marie allow to cool slightly and pour into a piping bag.
Remove from the fridge and trim all excess, saving it to seal the hole, and with a pair of scissors snip the balloon, with luck remove it from the remaining hole. Using the hole left by the balloon knot, fill with the chocolate buttons, using the white chocolate as glue take a piece of excess choc. seal it up.
Using the melted white choc. pipe a design of your chose over the outside of the eggs.
You've created a handmade luxury dark chocolate egg of a size that would be very costly to buy that you can enjoy selfishly or shared.
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