Colomba Pascal Decorated

1. Melt TOP Semisweet Topcoat according to package directions and apply to an acetate texture sheet. As soon as you start the crystallization process, cut into squares the height of your colomba and set aside. Still with the TOP Half Bitter Coverage, spread it on a sheet of butter paper and,
once it starts to crystallize, cut random designs imitating bushes for the backdrop.
2. Melt the White TOP Coverage according to the instructions on the packaging and prepare 1 eggshell size 250 g, 2 eggshells small size and 1 solid sphere bonbon.
3. For the rabbit’s feet, close the shells of the small eggs, pouring the White TOP Coverage onto a sheet of paper, and place the shell over the cover; as soon as you start the crystallization process, cut
as per illustration. In the shell of the 250 g egg, glue the rabbit’s feet and the tail with the topping (solid sphere bonbon). With the aid of a soft sponge, lightly touch your piece using the White TOP Coverage to create a velvety effect

4. With the Melken Milk Filling and Covering, fill and cover the chocolate colomba.
5. Place the prepared squares on the texture board around the colomba.
6. Position the rabbit as if it were buried in the colomba. Position the bushes behind the rabbit.
7. With moldable green chocolate, make grams using a sieve (image on the side) and, with
the pink moldable chocolate, make the details of the rabbit’s paw.
8. Pack in transparent cellophane and apply a pretty bow.

moldable chocolate

1. For this preparation, accuracy is key. Use scale.

2. In a pan, add the sugar, glucose and water and bring to a boil.
3. Remove from the heat and pour the still hot mixture over the chopped White Melken Chocolate or Top White Coverage.
4. Mix until you get a smooth ganache.

5. Allow to cool for 24 hours and use as you wish