Valrhona Chocolate Drako Eye Eggs
Valrhona Chocolate Easter Egg Recipe
Ingredients
- 1000g AZÉLIA 35%
- 900g glucose syrup
- Melt the chocolate.
- Add the glucose syrup heated to 105°F (40°C).
- 330g OPALYS 33%
- 170g COCOA BUTTER
- 300g AZÉLIA 35%
- 200g COCOA BUTTER
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