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Tumbling tower of eggs

Tumbling tower of eggs


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Take your Easter celebrations to the next level with this tumbling tower of eggs recipe - a masterpiece where layers of white, milk, and dark chocolate combine to create a blend of magnificent flavours.

Eggs 

Ingredients 

1kg Belcolade Cacao Trace White chocolate (30%) buttons 

1kg Belcolade Cacao Trace Milk chocolate (34%) buttons

1kg Belcolade Cacao Trace Dark chocolate (55%) buttons 

1kg Belcolade Cacao Trace Amber Salted butter caramel white chocolate 

Method 

Temper the chocolates following the temperature guidelines for each type of chocolate. 

Cast various sizes of eggs. 

To stick the 2 half’s together use a hot plate or hot tray from the oven. 

If you want the effect of them coming out of one egg, break a small hole in the one you wish to have on top.

Assembly 

Assemble the eggs together using tempered chocolate and Chocolatree Cooling spray.

Once the eggs are assembled, make up a spray for each of the chocolates you have used (50g chocolate 50g cocoa butter Belcolade Cacao Trace 100% pure cocoa butter buttons) 

Carefully cling film and cover the other eggs while you spray each egg. Remember to make sure each egg is set before removing the cling film.

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