Pasticceria tradizionale e nuove tendenze, rosticceria, primi piatti, lievitati. Ricette della tradizione napoletana e sorrentina.
400 g of dark chocolate with 70% cocoa
400 g toasted hazelnuts divided in half
a 22 cm long chocolate mold
Break 200 g of chocolate and dissolve it at 45 degrees in the microwave. At medium power, then temper it for insemination, adding to the melted chocolate, another 100 g of chocolate, and mix well, and continuously. If you have Micryo butter, add a spoon, stirring again. Pour the chocolate into the form and make it solidify. Put it in the fridge for a few minutes, it will easily die out, repeat the operation for the other half of the egg, once prepared the two shells, close them well with a little melted chocolate. Melt the remaining chocolate and brush chocolate. Roll the egg into the hazelnuts broken in half.