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Recipe Step by Step
Almond Inspiration Spray Mix
300g INSPIRATION AMANDE
150g BEURRE DE CACAO
Sweet And Savory Candied Almonds
250g Blanched almonds
4g Fleur de sel
Assembly and finishing
Temper the spray mix to 85-90°F (30-32°C), then use a spray gun to apply it to the egg molds. Immediately sprinkle with roasted chopped almonds. Leave to harden. Mold with tempered Almond Inspiration. Turn over, leave the liquid to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any
excess, then mold again (Tap the mold to get the thickness you require). Leave to harden, trim again, then refrigerate for a few minutes to finish off the hardening process. Leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold. Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly. Leave to harden.