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Gold, Date & Pecan Flat Egg
Ingredients
- 100g SCC1609 Callebaut Gold Chocolate
- 20g Chopped Dates
- 20g Pecans
- 10g Callebaut Gold Crispearls
Method
Easter, but elevated. Callebaut Gold takes centre stage - smooth, caramel rich chocolate layered with dates, pecans and salted caramel crispearl inclusions. Too good to share!
Recipe courtesy of Callebaut Academy Chef Julie Sharp
How to Make a Gold, Date & Pecan Flat Egg
Ingredients:
- SMP3512 Easter Egg Tablet Mould
- 100g Callebaut Gold Chocolate
- 20g Chopped Dates
- 20g Pecans
- 10g Callebaut Gold Crispearls
Method:
- Place ingredients in the chocolate mould
- Temper Gold chocolate and pipe into the mould
- Tap it gently to get rid of bubbles, but not so much that the chocolate falls to the bottom and hides the inclusions
- Decorate the back with more ingredients if you want to make it even more luxurious!
- Allow to set in a cool place (ideally a chocolate fridge)
- Enjoy!
Enjoyed this recipe? Recreate it with the chocolate, fruit and nuts of your choice! Ruby RB2 chocolate and Crispearls with freeze dried raspberry and pistachios would be delicious!
Approximate costs
Add ingredients to your order
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(Please allow 2-3 days for dispatch)
