Peanut Butter Egg

Lightly grease an egg mold and set aside, away from heat

Pierce the chocolate evenly so it doesn't form lumps when melted

Place a refractory form in a warm water bath, but not hot enough to boil

Turn off the heat and place the chocolate chips in the mold

Cover and let it rest for 3 minutes

Mix delicately with a spatula until smooth

Place on a work surface, preferably marble, and use a spatula to work the chocolate into an ovoid shape (like a number eight)

Work the chocolate until it cools (test the temperature with your tongue)

Pour the mixture into a clean, cold container and fill to the top

Bat the mold on a rock to remove any air pockets and ensure the surface is smooth

Invert the mold over a serving dish

Gently tap the mold like it's raining (to get rid of excess chocolate)

Place in the refrigerator, upside down, for 20 minutes or until the bottom of the egg is pale white (a sign that air has entered)

Remove from the refrigerator and use a metal spatula or the back of a knife to remove excess chocolate from the edges of the mold

To unmold, gently tap the mold on a rock while it's still upside down

For easier unmolding, lightly bat the bottom of the mold with a knife before removing it

Fill and decorate as desired

For larger eggs, it's recommended to make two layers of chocolate to ensure they don't break when unmolding

The process is as follows: after applying the first layer of chocolate, place it in the refrigerator for 5 minutes

Remove from the refrigerator and apply another layer of chocolate (working in the same way as before)

Place in the refrigerator for an additional 15 minutes

The chocolate that drips from the first layer can be used to make the second, simply allowing it to come to room temperature

To make a crunchy egg, prepare the first layer as usual and place it in the refrigerator for 5 minutes

For the second layer, mix in rice flakes or chopped nuts (not too finely chopped or toasted almonds)

Calculate about 2 tablespoons of mixture for medium and large eggs and 1 tablespoon for small eggs

Cover with this mixture the first layer, let it drain, and place it in the refrigerator for an additional 15 minutes.