Two-coloured Easter eggs

Temper the couverture chocolate. Melt couverture chocolate in a bain-marie: 50°C for dark chocolate, 40°C for milk and white. Cool to 29°C (dark) or 26°C (milk/white), then raise to 31°C (dark), 29°C (milk) or 28°C (white).

Fill egg moulds (8 cm) with tempered chocolate. Tap to remove any air bubbles, then turn over to remove excess. Repeat 2 times to obtain 2-3 mm-thick shells. Refrigerate 15 minutes between each layer and 30 minutes after the last layer.

Carefully unmold the half-shells, turning the molds upside down. The shells should release easily if the chocolate is well tempered and crystallized. Set aside at room temperature (18-20°C).

Prepare Unipatis crispy filling. Unipatis Crunchy Filling is ready to use. Remove from heat 30 minutes before use. If necessary, reheat very slightly in a bain-marie (28-30°C maximum) to obtain a poachable texture. Transfer to a piping bag with plain tip n°10.

Fill each half-shell with crunchy praline filling. Let stand 10 minutes at room temperature to stabilize.

Lightly heat a metal plate. Melt the edge of an empty half-shell by placing it on the plate for 2-3 seconds. Assemble immediately with the filled half-shell, pressing gently. Leave to crystallize for 5 minutes.

Melt crunchy icing (40°C max). Maintain between 35-38°C. Dip bottom half into glaze until halfway up, drain for 2-3 seconds then transfer to a wire rack.

Crystallization and finishing. Allow to crystallize for 30 minutes at room temperature (18-20°C).