Crispy Easter Eggs Rocher Style

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).

Mold the egg halves. Line egg moulds with tempered chocolate. Tap to remove 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.

Remove the shells from the moulds. Carefully turn the half-shells out of the molds. Set aside at room temperature (18-20°C).

Preparing Unipatis Crunchy Filling Unipatis Crunchy Filling is ready to use. Take out the product 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.

Garnish the half-shells. Poach the crunchy filling in each half-shell, filling to 2/3 of its capacity. Let stand 10 minutes at room temperature to stabilize.

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

Glaze with Unipatis rock glaze. Melt Unipatis Crunchy Rock Glaze in a bain-marie at 40°C maximum. Stir well to blend. Maintain between 35-38°C. Dip each whole egg in glaze or spoon over top.

Crystallization and finishing. Leave to crystallize for 30 minutes at room temperature (18-20°C). The rocher-style glaze forms an elegant, crunchy shell with caramelized hazelnut chips. Shelf life: 3 weeks at room temperature.