volcano egg

bark

Melt the semisweet Melken Chocolate and season according to package directions. Prepare the shells using a 3-part pan.
Fill the shell with Melken Semisweet Chocolate and remove the excess, turning the mold upside down into the bowl with tempered chocolate. Take to crystallize for 15 minutes in the fridge or until it releases from the mold.

Develop and unite the two halves of the shells.

ganache

In a bowl, heat the cream without letting it boil and add the Melken Milk Chocolate and mix until it melts and obtains a homogeneous and shiny cream.

Stir well and book.

Assembly

Put the two halves of the shells together and cut the egg cap at the mark using a heated metal knife, leaving no holes between the halves.

If necessary, finish with Melken Half Bitter Chocolate tempered inside the shell and take it to the fridge to crystallize.

Fill with the ganache to the edge, letting it drip a little on the sides. It will bring charm to your decor.

Decorate with Granule Melken Half Bitter