Recipe: Easter Chocolate Coins
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 – 500 g
- Mona Lisa Salted Caramel Crispearls™ – Q.S.
- Mona Lisa Metallic ChocRocks™ – Q.S.
- Caramelized nuts, chopped – Q.S.
Equipment:
- 2 x 5.5 cm Easter egg molds
Shop the Ingredients
Discover the products used in this recipe and order them online with ease:
Caramel Chocolate Callets: Gold
VAT included: From €14,40
VAT excluded: From €13,46
(€36,00/kg)
(€33,64/kg)
(4.9)
Chocolate Crispearls - Salted Caramel Crispearls™
VAT included: €26,39
VAT excluded: €24,66
(€32,99/kg)
(€30,83/kg)
(5.0)
Chocolate Crispearls - Bronze Metallic ChocRocks™
VAT included: €42,99
VAT excluded: €40,18
(€71,65/kg)
(€66,96/kg)
(4.4)
5 Colors Chocolate Sampler
VAT included: €68,40
VAT excluded: €63,93
(€34,20/kg)
(€31,96/kg)
(4.6)
Instructions
- Temper the Callebaut Gold Chocolate. Pipe about 20 g into each cavity. Sprinkle with Mona Lisa Crispearls™, Mona Lisa Metallic ChocRocks™, and caramelized nuts. Let set for 2 hours at 12–14°C before unmolding.
- 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.