Carnival is over, March has arrived and you stopped to think about it Easter is it next month? So it is! If you, like us, prefer to be prepared rather than leave everything to the last minute, it’s time to take a look at the recipes. And this Chocolate Caramel Easter Egg is perfect! Supermarkets have already started selling eggs and chocolate bars which are getting more expensive every year. Therefore, get ready gifts at home turns out to be the best option. Plus, it’s even more special to receive a handmade treat from the person you love the most. A detail that many forget is that when you decide to prepare Easter eggs at home, you can choose the taste in detail. It’s nice to do something different, fleeing the traditional chocolate egg. For those who are passionate about different flavors and love to innovate, the chocolate caramel easter egg it’s the perfect option. This recipe was created by chef Marcone Calazans and has the freshness of mint added to the elegance of salted caramel. Impossible not to love! Check out the recipe below and treat your friends and family to a homemade Easter egg. We are sure they will be amazed! See how to do it:
Chocolate and Caramel Easter Egg
Time:
1 hour
Performance:
2 Easter eggs
Difficulty:
average
Ingredients:
easter egg shell
- 800 g milk chocolate 35% cocoa
salted caramel ganache
- 60 g fresh cream 35%
- 15 g of glucose
- 15 g of refined sugar
- 10 g of unsalted butter
- 20 g of milk chocolate 35% cocoa
Ganache Chocolate
- 45 g of chocolate
- 37 g fresh cream 35%
- 8 g of mint flavored pasta
Method of preparation:
- Start by preparing the salted caramel ganache by making a caramel with the glucose and sugar
- Add the cream and mix well as if you were making a soft caramel.
- Let the temperature drop a little to around 60°C and add the milk chocolate
- Add the butter, emulsify with the help of a mixer and then set aside for assembly.
- Meanwhile, for the chocoma ganache, melt the 70% chocolate at 50°C, according to package instructions
- Heat and add the cream
- Add the flavoring paste, emulsify with the help of a mixer and set aside too
- To assemble the Easter egg, melt about 800 g of milk chocolate according to the package directions.
- Carry out the crystallization process
- Distribute in the molds and form a not too thin shell
- Then spread the ganaches, alternating with about 3-5 minutes in the fridge.
- Spread a thin layer of milk chocolate to seal the filling and leave for about 3 minutes in the fridge to crystallize.
- It’s ready, now just decorate according to your creativity!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
