200g of chocolate (semi-dark or white, colored or plain)
200g of chocolate (semi-dark or white, colored or plain)
Melt the chocolate according to the step-by-step instructions
Pour into prepared molds for Easter eggs
Cover with parchment paper or vegetable film and refrigerate or freeze for a few minutes, or until they set and can be easily removed from the mold
After unmolding, keep them in the refrigerator for up to one day
Join two halves, pressing them together, and wrap in aluminum foil or laminated paper
Make 16 ovine chocolates, each weighing 12g
If desired, place the melted chocolate into molds with rabbit designs.
