Zero Sugar Egg with Bonbons

bonbons

1. Place the dried fruit selection into the desired mold. Apply the already melted and tempered Melken Dark Chocolate Zero Sugar in the mold on top of the dried fruits. Do not vibrate the mold. The chocolate will spread through the fruit. Take to crystallize in the fridge for 15 minutes and unmold the chocolates.
Also make massive bonbons using Zero Sugar Melken Milk Chocolate and Zero Sugar Melken Semisweet Chocolate. Dip half of the apricots in Melken Half Bitter Chocolate Zero Sugar and reserve your bonbons.
2. Melt and temper the Sugar Free Melken Milk Chocolate and prepare the egg shell in a 3-part mould.
3. Prepare the base in a lollipop mould, without inserting the stick, to obtain a disc
of chocolate. Close the egg shell by pouring the zero chocolate onto a sheet of paper and place the shell over the chocolate; as soon as the crystallization process begins, cut according to the illustration in the Colomba Pascal recipe, on page 40.
4. Glue the already closed shell using the zero chocolate on the round base so that the egg is inclined.
5. Now, apply the candies to the flat part created by gluing with zero chocolate. Leave the bonbons in evidence and packed in transparent cellophane or in a box that values ​​your work.