The Indulgence Egg | Valrhona
Preparation time: 10 minutes Refrigerate for: 20 minutes Trim away any excess one last time and seal together the egg halves by melting their edges on
Ingredients
- 150g Oriado 60% (for one half-egg)
- 165g 35% milk chocolate and hazelnut gianduja or AZÉLIA 35% chocolate
- 35g JIVARA 40% chocolate
- 40g Smooth 50% nutty almond and hazelnut praliné
- 35g Crispy wafers
- 2g Fleur de sel
- 150g ORIADO 60% chocolate (for one half-egg)
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