Plant-Based Chocolate Egg Filled with Ganache

ganache

1. Finely chop the Melken Plant-Based Chocolate and set aside.
2. Boil the almond milk with the molasses and coconut oil and pour over the chopped chocolate. Hang on
3 minutes and mix with a spatula until you get a smooth and homogeneous cream. Cover and leave in
room temperature until desired consistency is reached.

Tip: You can replace almond milk with any plant-based milk, such as oat, coconut, rice and soy

Almonds

1. In a bowl, pour the almonds and add the water so that they are just damp.
2. Sprinkle the fine crystal sugar so that it covers all the almonds evenly.
3. Place in the oven at 145°C for 15 minutes to toast the almonds wrapped in a thin layer of sugar. Set aside to cool completely.

stuffed shell

1. In a conventional mold, prepare the first layer of the shell with Melken Plant-Based Chocolate
already melted and tempered and turn the mold to remove the excess. Take to crystallize in the fridge for 5
minutes upside down, on a sheet of parchment paper.
2. Remove from the fridge and apply the already cold ganache to the shell
(inner part) of the egg.
3. With Melken Plant-Based Chocolate tempered, fill the entire mold and turn it upside down to remove excess chocolate. Clean the edges and take to crystallize for 15 minutes. Develop and book.
4. Close the shells of the Plant-Based Egg and glue it to the base using the same chocolate.
5. With the help of a brush, spread a strip of chocolate on the central part of the egg (top
to the bottom) and stick the already toasted and cold almonds.
6. Enhance the look by using packaging that showcases your work.