Artistic Omelette

Decoration

1

Melt and temper the white chocolate and milk chocolate coatings separately (see page 16), with the white coating at 28°C and the milk coating at 31°C

2

Prepare the color effects in the 1kg molds: wash and dry them well, then spread white chocolate over the mold using a finger, doing the same with the milk chocolate

Let it set for a few minutes to dry and reserve

Eggs and egg yolks

1

Melt and temper both chocolates together, mixing well until 29°C

Set aside one cup of chocolate for making the egg yolks and reserve the rest for making the omelette

2

Put one cup of melted chocolate in a refrigerator

Mix the rice flakes and fill completely the mold for the 35g egg yolks

Beat lightly to remove air bubbles

3

Let it set in the refrigerator for about 20 minutes

Unmold when the mold is opaque

4

Distribute the remaining melted chocolate among the 1kg molds and spin them to coat completely

Let it set for a few minutes and then spin again

5

Repeat the process until the chocolate has adhered and spread uniformly

6

Scrape off the edges of the mold with a spatula, forming a thicker border

Let it set in the refrigerator until the chocolate is firm

7

Turn the molds over, leaving them on the wire rack in the refrigerator until they are opaque

Unmold

Assembly

1

Join the halves of the egg yolks (see page 16), let it set and place them on one half of the large omelette

2

Press quickly to the other half of the omelette over the plate, close and let it set

3

Place the omelette on the support, wrap in colorless cellophane and tie with a ribbon.