Easter Egg Crunchy
In a partnership with@delirec
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- Milk chocolate300 g
- Rice flakes3 tablespoon
- In a bowl add the chopped chocolate and bring to melt.
- After melting, make the tempering you can do this by stirring until it reaches 29 degrees if you have a thermometer if you don't have it put it in an inverted bain marie (water and ice) and stir until it gets cold
- Add the tempered chocolate in the form of an Easter egg and refrigerate
- Once chilled, mix the rice flakes with the remaining chocolate and pour over the eggshell, shape it with a spoon and it will be ready.
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