Fabergé Inspiration Easter Egg

We know that our community is full of talent and creative development. We propose this Easter recipe detailed point by point so you can make it.

The decoration is where you can apply your personal touch, distribute the ingredients in a different way, look for shapes and patterns?

Fabergé Inspiration Easter Egg

To make this Easter decoration we have used yuzu, sesame and sesame ash on the chocolate without crystallizing.

Fabergé Inspiration Easter Egg

  • 150 g Matcha coverage
  • 30 g Sesame ash
  • 25 g Candied yuzu cubes
  • 5 g Cantonese black sesame

Matcha chocolate

  • 1 k White chocolate 30% (Ariaga Valrhona)
  • 15 g Matcha

Sesame ash

  • 100 g White chocolate 33 (Opalys Valrhona)
  • 40 g Maltosec (SOSA)
  • 20 g Black sesame paste (SOSA)
  • 2 g Salt

Matcha chocolate

  1. Melt the couverture up to 40 ºC and refine with the matcha from 1 to 5 hours till the powder is completely dissolved.

  2. Temperate and reserve.

Sesame ash

  1. Melt the couverture at 40 ºC and mix with the rest of the ingredients with the help of a glove to obtain a uniform texture.

  2. Spread on a tray leaving the ash form and let set in a fridge to crystallize.

Fabergé Inspiration Easter Egg

  1. Mold the eggs with the tempered chocolate and make a 12×19 cm chocolate plate.

  2. Unwrap the eggs and brush the interior with the warm topping.

  3. Decorate the inside of the egg with the yuzu, sesame and sesame ash over the uncrystallized chocolate.

  4. Place the egg on the chocolate plate.

Dessert
French
Vegan

Fabergé Inspiration Easter Egg

To make this Easter decoration we have used yuzu, sesame and sesame ash on the chocolate without crystallizing.

Ingredients

  • Fabergé Inspiration Easter Egg
    • 150g - Matcha coverage
    • 30g - Sesame ash
    • 25g - Candied yuzu cubes
    • 5g - Cantonese black sesame
  • Matcha chocolate
    • 1kg - White chocolate 30%
    • 15g - Matcha
  • Sesame ash
    • 100g - White chocolate 33
    • 40g - Maltosec Sosa ingredients
    • 20g - Black sesame paste
    • 2g - Salt

Prepared by

  • Matcha chocolate
    1. Melt the couverture up to 40 ºC and refine with the matcha from 1 to 5 hours till the powder is completely dissolved.
    2. Temperate and reserve.
  • Sesame ash
    1. Melt the couverture at 40 ºC and mix with the rest of the ingredients with the help of a glove to obtain a uniform texture.
    2. Spread on a tray leaving the ash form and let set in a fridge to crystallize.
  • Fabergé Inspiration Easter Egg
    1. Mold the eggs with the tempered chocolate and make a 12x19 cm chocolate plate.
    2. Unwrap the eggs and brush the interior with the warm topping.
    3. Decorate the inside of the egg with the yuzu, sesame and sesame ash over the uncrystallized chocolate.
    4. Place the egg on the chocolate plate.

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