Egg of Passionfruit with Marshmallow

Place 3/4 of the chocolate in a double boiler over low heat, stirring constantly with a wooden spoon

Don't let the water boil or steam escape from the chocolate

Remove from heat and quickly add the remaining chocolate

Stir vigorously until all the chocolate has melted and the mixture cools, becomes smooth and shiny

Place a small amount of the melted chocolate in each egg cavity with a capacity for 50g

With the help of a brush, form a thin layer of chocolate

Tap the egg mold on a flat surface to remove any air bubbles

Invert the egg mold over a serving plate and let excess chocolate drain

Scrape off any excess chocolate with a spatula and refrigerate for 5 minutes or until the chocolate starts to set, with the egg cavity facing down

Make another layer of chocolate following the same process above

Refrigerate for an additional 15 minutes or until the bottom of the egg mold becomes opaque and white

Dismantle the egg molds by gently tapping them on a flat surface, covered with a cloth

Leave the eggs in a cool place to dry completely (at least 4 hours or overnight)

Filling preparation: In a small saucepan, mix together the sugar and Karo syrup with water

Cook over low heat without stirring until it reaches the thread stage

Beat the egg whites until they form soft peaks and add the hot filling mixture in a thin stream

Beat until completely cool

Fill each half of the eggs with the filling at a time, up to the edge

Join the halves and wrap in aluminum foil (special for bonbons)

Makes 12 eggs

496 calories per unit.