Intense Chocolate Egg with Glossy Bas-Relief

Rende até 1 mold of 350g
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Sobre a receita

This recipe for Intense Chocolate Egg with Glossy Bas-Relief was developed in our Easter recipe book

Ingredientes

  • Unflavored gelatin (2 sachets)
  • 100 ml Water to hydrate and melt
  • 5g Oil for greasing the molds
  • 300g TOP Intense Coverage
  • 2g Copper Shiny Powder
  • 30ml Grain alcohol

Modo de preparo

Preparation

1. Select Easter themed molds and grease them with a thin layer of oil. Reserve.
2. Hydrate the gelatin in the water and wait for 5 minutes.
3. Melt the gelatin in the microwave every 10 seconds until completely liquid.
4. Place the gelatin in the molds and refrigerate until firm (approximately 2 hours).
5. Once the gelatin is ready, unmold and stick the figures into the smooth Easter egg mold (see image on the next page).
6. Melt TOP Intenso Coverage as indicated on the package and apply directly to the egg cavities and turn upside down to remove excess. Repeat twice to complete 3 layers. Take to the fridge for 15 minutes until crystallized completely.
7. Develop the eggs. The gelatin pieces will stick to the eggs. Remove the gelatin pieces (see
image on the next page), the holes with the designs will be slightly whitish. Wait
30 minutes to dry completely

8. Dilute the sparkling powder in the grain alcohol and, using a brush, carefully paint the cavities to highlight the details of the Easter themed molds
Tip: You can use a release spray to grease the molds. To glue the gelatine pieces well
in the moulds, heat a plate, lightly touch the bases of the gelatin pieces on it and quickly glue them to the
inner cavity of your easter eggs

Materiais

  • Pincel
  • Moldes temáticos de Páscoa
  • Molde de ovo liso 350g

Técnicas