1 kg of finely chopped whole milk chocolate
Marshmallow
1/4 cup (ch) of passion fruit juice
1/4 cup (ch) of water
1/2 package of passion fruit-flavored gelatin
1 cup (ch) of powdered sugar
1 egg white beaten in snow
2 drops of artificial yellow food coloring
1 kg of finely chopped whole milk chocolate
Marshmallow
1/4 cup (ch) of passion fruit juice
1/4 cup (ch) of water
1/2 package of passion fruit-flavored gelatin
1 cup (ch) of powdered sugar
1 egg white beaten in snow
2 drops of artificial yellow food coloring
Marshmallow
In a saucepan, combine the passion fruit juice, water, and dissolve the gelatin
Add the powdered sugar and mix well
Bring to a simmer, then remove from heat when it forms a syrup
Beat the egg white in snow until stiff peaks form, adding the syrup slowly
Continue beating until the marshmallow thickens and cools completely
Refrigerate for 15 minutes before filling the egg
Eggs
Melt and temper the whole milk chocolate (see pages 4 and 5)
Use a brush to apply thin layers of chocolate onto the molds for large eggs (500 g)
Place the molds in the refrigerator with the cavity facing down until dry
Repeat this process two more times, removing from the refrigerator when the chocolate is cool
Assembly
With a spatula, spread the marshmallow evenly over the egg shells, which should be well-dried and firm
Leave 1 cm of border without filling for better adhesion
Place in the refrigerator until the filling sets
Apply a layer of chocolate over the filling, covering it completely
Use a scraper to remove excess chocolate from the edges of the egg
Place in the refrigerator again until the chocolate is firm and when the mold is opaque, unmold the egg
Place a spoonful of melted chocolate onto a paper cone and create arabesque designs, decorating the surface of the egg
