Plant-based Coconut Egg

Line the mould with tempered Callebaut® NXT Dairy Free M_lk chocolate and tap out the excess. Wait until touch dry.

Line the mould again, tap out the excess chocolate and place into a 12 ̊C fridge for 30 minutes.

Release the chocolate eggs from the mould.

Place all ingredients into a thermomix. Set the temperature to 60 ̊C, speed 1 for 3 minutes to dissolve the sugars. Scrape down the sides of the bowl and then mix at speed 6 until cool.

Fill the eggs with the coconut filling and tap out the excess filling.

Build up the layers of filling until the desired thickness is reached.

Warm both sides of the egg and stick together.

Using a wood shaving tool or small grater, scrape the outside of the chocolate shell to make it look like a coconut. Use a wire brush to continue creating the coconut effect.