Recipe of the Week: chocolate Easter egg

The only ingredient needed to make a great chocolate egg is chocolate!

You can choose dark, milk or white chocolate (about 500 grams), then you need two molds for Easter eggs, a pair of latex gloves, and a food thermometer.

Directions:

• Melt the chocolate in double boiler bringing it to 45 °C; once melted, pour it into perfectly dry and clean molds - moisture or grease would ruin the final product.
• Once the chocolate is poured uniformly in both molds, rotate so that the chocolate adheres well on the whole surface; then let cool.
• After about 30 minutes, the eggs should be ready and it should be easy to detach them from the molds. Insert a small original surprise and immediately after join the two halves together by using a little melted chocolate along the edges or low heating them.
• Now you can just decorate your egg with sugar flowers or you can write on a wish using white chocolate.

Or you can simply buy a delicious handmade chocolate Easter egg in one of the many renowned pastry shops throughout the Alps of the Sea!

                 HAPPY EASTER from ItalyRivierAlps