Easter break chocolate

Name: Easter break chocolate
Ingredients: White chocolate callets; yuzu chocolate; yellow coloring powder; Edible violets; Banoffee pearls; chocolate flowers daisy

Easter break chocolate: all about springtime Delicious with coffee or tea.

Ingredients

White chocolate callets

yuzu chocolate

yellow coloring powder

Edible violets

Banoffee pearls

chocolate flowers daisy

Preparation

Use the amount of chocolate callets depending on how much Easter break chocolate you want to make.
Melt ½ white chocolate, ¼ yuzu chocolate au bain-marie with a little coloring.
Once the chocolate reaches 45°C, add more chocolate callets and let them dissolve until the mixture is 31°C.
Pour onto baking paper and let harden.
Garnish with violets, banoffee pearls, and chocolate daisy flowers.

Featured products in this recipe

More featured products

HANOS Selektie

33061008

Powder color yellow

per JAR 25 Gram

per unit à 11 JAR

Callebaut

28278213

Callets chocolate white 28%

per Bag 2500 Gram

per unit à 8 Bag

34981601

Viola yellow small

per Bin 1 items

Valrhona

33009320

Yuzu callets

per Bag 250 Gram

per unit à 12 Bag

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