Recipe: Easter Chocolate Coins

Perfect for Easter celebrations - these handcrafted chocolate coins made from the finest Belgian chocolate are great for decorating and gifting.

Recipe difficulty: Easy
Prep time: 35 min
Makes: 24 eggs

Make Delicious Chocolate Coins for Easter!

Easy 1 step

Step 1

Ingredients

  1. Callebaut Finest Belgian Gold Chocolate - 500g
  2. Callebaut Salted Caramel Crispearls™ - Q.S.
  3. Callebaut Metallic ChocRocks™ - Q.S.
  4. Caramelized nuts, chopped - Q.S.
  5. 2 x 5.5 cm Easter egg molds

Preparation

  • 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.
Ingredients highlight
Caramel Chocolate Callets GOLD
From € 9,89
VAT incl.
5 out of 5 Customer Rating
Dark Chocolate Callets 54.5% Recipe 811
From € 9,33
VAT incl.
4,5 out of 5 Customer Rating
Milk Chocolate Callets 33.6% Recipe 823
From € 8,35
VAT incl.
4,8 out of 5 Customer Rating
White Chocolate Callets Recipe W2
€ 44,12
VAT incl.
(€ 17,65/kg)
3,8 out of 5 Customer Rating
Salted Caramel Crispearls 800g
€ 22,17
VAT incl.
(€ 27,71/kg)
5 out of 5 Customer Rating

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