Every Saturday, in La table des bons vivants, from 11am to 12.30pm, Laurent Mariotte and his columnists deliver their best recipes. Today, Anne-Laure Pham tackles the great classics of Easter.
Ingredients for an egg and a chocolate bunny
180 grams of dark chocolate, white or milk, pastry or couverture, finely chopped
Melt 2/3 of the chocolate in a bain-marie until it reaches 40 degrees. Stir the chocolate with a spatula regularly. Once the 40 degrees reached, add the rest of the finely chopped chocolate and stir until a homogeneous texture. Immediately fill the mussels and let the chocolate cool in the fridge. Unmould carefully and mount the pieces.
Suggestions for decoration:
Melt white chocolate and draw lines, dots in the mold. Cool in the fridge for 20 minutes. Then fill the mold with the chocolate and let cool. You can also use sugar decorations, small candies, dried fruits and stick them to already mounted figures with a little melted chocolate.