Marbled Omelette

1

Melt the white chocolate coating (see page 16)

Transfer it to a clean and dry container and place it in a cold water bath, stirring until it cools down to 28°C (see page 16). Reserve

Repeat the process with the milk chocolate coating. Reserve

2

Prepare the egg mold by placing about one cup of the reserved white chocolate inside: place the cookie cutter on the prepared baking sheet lined with paper wrapping, pour the chocolate into the ring and whisk to remove air bubbles

Place it in the refrigerator to set

Demold and reserve

3

Dip the brush in milk chocolate and whisk it to create a marbled effect at the bottom and sides of the egg molds

4

Let the shape sit in the refrigerator for five minutes to set

After setting, distribute the white chocolate, rotating it to cover the entire cavity and remove excess

5

Place it in the refrigerator until the chocolate firms up

Repeat twice more, taking care to spread the chocolate evenly

6

Scrape the edges of the molds with a spatula, removing excess chocolate and forming a thicker border

Let it sit in the refrigerator until the chocolate sets

7

Flip the molds and place them on the refrigerator shelf with the cavity facing down until they become opaque

Demold

Unite the parts (see page 16)

Place a little milk chocolate on the support and secure the egg

Hold it until set

Wrap it in cellulose wrap and tie with tape.