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
- 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
Discover the products used in this recipe and order them online with ease:
Caramel Chocolate Callets: Gold
Sale priceFrom €9,89
(VAT incl.)
€21,14/1kg
(4.9)
Instructions
- 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.
- 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.