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Shiny chocolate egg with hazelnuts
A naturally ultra-shiny chocolate egg, using the Chef's secret technique, filled with a delicious hazelnut-vanilla praline and crunchy candied hazelnuts.
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Roasting hazelnuts and vanilla
Techniques covered
- Roasting dried fruit in the oven
- Drying spent vanilla pods
- Making a neutral syrup
- Sand-roasting hazelnuts
- Molding chocolate
- Draining a chocolate mold
- Releasing air bubbles
- Tapping a mold
- Making a chocolate molding
- Pouring chocolate into molds
- Filling with praline
- Decorating with dried fruit
- Filling a chocolate piece
- Unmolding
- Unmolding chocolate
- Making praline by caramelisation
- Making praline
- Grinding dried vanilla to powder
- Making a liquid caramel
- Melting chocolate in the microwave
- Thickening a praline
- Creaming cocoa butter
- Melting chocolate
- Tempering chocolate using the seeding method
- Trimming a mold
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