Mrs. Hen in her tasty nest

MOLDING : 
As needed JIVARA 40%
As needed CARAÏBE 70%
10 pieces Solstis
Spray the 14cm hen molds with Jivara mix.
Leave to crystallize at 60°F (17°C) before molding.
Use some tempered Jivara couverture to mold the hens. Turn the molds over and let the couverture run out for a few moments, then scrape away
any excess. Drain the molds by holding them suspended over two rulers.
Before setting is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require.
Leave to set, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold.
Stick the hen halves together by melting each one’s edges on a hot surface at 135/140°F (58/60°C) so that they seal firmly.
Leave to set.
Use a heated 4cm cutter to make a hole in the molded chocolate so it will sit perfectly on its base.
Take 20 PVC tubes (diameter: 1.5cm, length: 50cm, ref. 6960) and slide a 5cm-wide strip of baking paper across them lengthwise.
Use some tempered Caraïbe couverture to fill the tubes from the bottom up, holding them at an angle so the entire surface is covered. Let the
tubes drain and blow away any excess using a sugar blowing pump.
Immediately roll the tube on a marble surface to spread the chocolate to an even thickness.
Refrigerate the tube for a few minutes and let the chocolate crystallize at 60°F (17°C).
Once the chocolate has crystallized, pull off the chocolate tubes and use a hot knife to cut it into 7cm long slanted pieces.
Use a hot plate to smooth the pieces’ edges and let them crystallize on a tray.

ASSEMBLY :
Use a hot plate to melt the tubes’ bases gently.
Add a dab of tempered chocolate and stick the tubes on the Solstis molded chocolates, one next to the other, to make the hen’s nest.
Strengthen the assembly by putting some tempered dark chocolate between the Solstis and tubes. Leave to set at 60°F (17°C).

FINISHING :
Spray the nest with some Caraïbe spray mix and leave it to crystallize.
Fill every other tube with light hazelnut and milk gianduja crisp.
Melt the base of the hen on a hot plate and attach it to the nest.