400g of white chocolate, finely chopped
2 forms for Easter Eggs of 200g or 1 form for 400g
400g of white chocolate, finely chopped
2 forms for Easter Eggs of 200g or 1 form for 400g
1
Melt the chocolate in a double boiler (see box)
Take the egg-shaped mold and spread the melted chocolate evenly over the bottom of both halves
Place it in the refrigerator until set and the bottom of the mold becomes opaque
2
Remove the molds from the refrigerator and, with your hands, gently press the center of each egg to release it
Wrap in parchment paper or your preferred wrapping material.
