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recipe by Tenina Holder https://tenina.com/
This recipe all starts with melted Couverture chocolate. Couverture chocolate is very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. This method of tempering chocolate is called seeding. You are adding already tempered chocolate (with all the good crystals in it) to melted couverture and then you should, therefore, have tempered the entire batch of chocolate! You must start with couverture chocolate or this will not work! Have fun with the filling. You could really add just about anything. I just chose hazelnuts and honey roasted macadamias. You could go with nut butter, other nuts or lollies of choice! Hoppy Easter my lovelies. Do something great with your kids during these troubled times... this would be a perfect project!Inspired by: https://tenina.com/recipes/nutty-tempered-chocolate-easter-eggs
recipe updated May 13, 2020