Brazilian Delight with Stuffed Shells

1 Melt the white chocolate (see page 16)

With a pastry brush, apply a first layer of chocolate to the molds and place them in the refrigerator for a few seconds until it sets

Repeat the process until you achieve the ideal thickness for filling

With the back of a small spoon, fill the egg with abobora sweetener, leaving a 1 cm border around the edges to better secure the final layer of chocolate

Place them in the refrigerator for five minutes

2 Spread the remaining chocolate over the filling, covering it completely

Scrape the mold with a spatula, forming a thicker border of chocolate and return it to the refrigerator until the chocolate is firm

Flip the mold over, placing it on the grid in the refrigerator until it becomes opaque

Remove the shells from the mold

3 Wrap each half in aluminum foil, then tie the two together with string

Wrap with silk paper and cellophane, securing with a ribbon.