Chocolate Nest Eggs

1

Pique 500 g of the milk chocolate topping and put it in a refrigerator along with the heavy cream

2

Melt the chocolate mixture over low heat, stirring constantly, until all the chocolate is melted and add the brandy

Divide into three small refrigerators

3

In one of them put the crushed pastry shells, in another 1/2 cup of grated coconut, and in the third none at all to obtain a traditional filling

Cover with plastic wrap and put it in the refrigerator until it becomes firm

Basket

1

Melt and temper the remaining chocolate (see page 16)

Put half of it into the mold

Turn the mold so that it covers all the cavity and put it in the refrigerator for a few minutes with the cavity facing upwards

Turn it again two more times to spread the chocolate evenly

2

Scrape off the edges of the mold with a spatula, removing any excess chocolate and forming a thicker border

Put it back in the refrigerator with the cavity facing upwards until the chocolate becomes firm

Flip the mold over onto a wire rack

When it becomes opaque, remove it from the mold

Eggs (50g)

1

With the remaining chocolate, make a layer on the molds using a brush

Put them in the refrigerator with the cavity facing upwards for a few seconds until they dry

Repeat this procedure one more time to get the desired thickness for filling

2

With the back of a spoon put a filling (coconut, traditional, and pastry shells) in each mold, leaving 1 cm of borders free

Put them in the refrigerator for five minutes

3

Spread the remaining chocolate over the fillings, covering them completely

Scrape off the molds with a spatula, forming a thicker border, and put it in the refrigerator until the chocolate becomes firm

4

Flip the mold so that the cavity is facing downwards

With a brush spread a thin layer of chocolate on each half of the eggs and immediately place them on top of the filling with coconut shells on the grated coconut, pastry shells on the amendoim, and cocoa powder on the grated coconut

Join the parts (see page 16) and let it dry

5

Put a quarter of the egg mold with the cavity facing upwards

Arrange the eggs with different flavors inside

Wrap with transparent cellophane paper and finish with a ribbon.