Delicious Chocolate Coins for Easter!
Perfect for Easter celebrations - these handcrafted chocolate coins made from the finest Belgian chocolate are great for decorating and gifting.
Ingredients:
Makes 24 Eggs
Callebaut Finest Belgian Gold Chocolate - 500g
Callebaut Salted Caramel Crispearls™ - Q.S.
Callebaut Metallic ChocRocks™ - Q.S.
Caramelized nuts, chopped - Q.S.
Equipment:
2 x 5.5 cm Easter egg molds
Shop the Ingredients
Instructions
1. Temper the Callebaut Gold Chocolate. Pipe about 20 g into each cavity. Sprinkle with Callebaut Crispearls™, Metallic ChocRocks™, and caramelized nuts. Let set for 2 hours at 12–14°C before unmolding.
2. Repeat the same process with different varieties of Callebaut Finest Belgian Chocolates, including Dark 811, Milk 823, White W2, and Ruby, to create a selection of eggs in different colors.