White Piscoa Egg Crocante

In a medium-sized pan, combine the almonds, margarine, and cook over low heat, stirring constantly to form a caramelized sauce

Remove from heat, add the hazelnuts or caje seeds and mix well

Spread on a large greased baking sheet

After cooling, break into pieces using a food processor or a wooden spoon. Reserve

Melt the white chocolate according to the package instructions

Spread a layer of melted chocolate over the egg mold with a spatula

Place in the refrigerator to set for 2 minutes

Repeat the process

Mix the crocante with remaining chocolate and distribute the third and final layer

Place in the refrigerator to set, which will take about 30 minutes

Unmold and wrap with aluminum foil.