1 egg mold of 500g from Pascoa,
300g white chocolate,
200g milk chocolate
1 egg mold of 500g from Pascoa,
300g white chocolate,
200g milk chocolate
Melt the chocolates separately according to the manufacturer's instructions
Spread the milk chocolate evenly in the mold, leaving space for the white chocolate
Rotate the mold so the chocolates blend together
Place the mold upside down to drain excess chocolate
Refrigerate for two minutes to set
Repeat the process until you reach the third layer, alternating with refrigeration time
Refrigerate for an additional 30 minutes
Unmold when the dessert is opaque.
