Mixed Eggs

Melt the dark and white chocolate separately in a double boiler

Pipe each into a fine-tip piping bag

Place two molds for Easter eggs (440g) on a surface

With white chocolate, create wavy designs on both halves

Let it set in the freezer for 2 minutes

Remove from the freezer and repeat the design with dark chocolate

Return to the freezer for another 2 minutes

Repeat this process two more times

With the remaining dark chocolate, use a spatula to spread an even layer on the bottom of each mold

Let it set in the refrigerator until firm and the bottoms are opaque

Remove from the refrigerator and, with your hands, press the center of each egg to release it

Wrap each in plastic wrap, suitable for truffles and Easter eggs

Yield: 1 large or 2 small eggs

Note: This amount of chocolate allows you to make two 200g eggs.