Chocolate-Filled Egg with Strawberry Gelato

Melt the milk chocolate in a double boiler

When the water reaches 40°C, remove from heat and stir well

Pour the melted milk chocolate into a marble surface to cool

Spread it evenly with circular motions until it reaches 28°C. Reserve

Melt the white and dark chocolate separately, in the same way

Tint the white chocolate with a few drops of red food coloring

Use a spatula to spread the dark chocolate and tinted white chocolate into the desired design at the bottom of the mold

Chill for 5-10 minutes

Apply a layer of 0.5cm milk chocolate over the mold

Let it chill for 5-10 minutes, then apply another layer and return to the refrigerator

Place 3-4 tablespoons of strawberry gelato (or substitute with sweetened condensed milk) on top of the egg and spread evenly

For an extra touch, you can add a drizzle of chocolate syrup or chopped nuts

Cover again with chocolate and let it chill until the mold is set (about 15 minutes)

Carefully demold the egg to avoid breaking the chocolate

To make the other half of the egg, repeat the entire process.