Handmade White Chocolate Easter Egg with 4 Truffle Eggs
A beautiful, white chocolate egg decorated with artfully ‘haphazard’ splashes of coloured cocoa butters. The large Easter egg is made with a creamy but flavoursome and not too sweet, white chocolate having 33% cocoa content. It is surrounded by 4 truffle-filled mini eggs, each being different flavours. Typically, your Easter eggs will be accompanied by flavours that include:
Ginger Salted Caramel – A soft caramel made with salted butter, fresh double cream and flavoured with a hint of fresh root ginger for a gently kick at the end of your mouthful! This egg is enclosed in a creamy milk chocolate and decorated with Maldon sea salt
Orange and Cointreau – This is a white chocolate egg decorated with a tiger-stripe of the same white chocolate coloured with orange cocoa butter. The filling is made with the fresh juice and zest of oranges with a generous helping of Cointreau in a milk chocolate ganache made with fresh cream and unsalted butter.
Gin and Tonic – Wrapped in a dark chocolate shell and rolled in white chocolate for an unusual finish, this mini Easter Easter egg is filled with a light, whippy white chocolate ganache with a good, strong measure of gin and tonic and a twist of lemon.
Spiced Rum – Be transported to the Caribbean with this rich, milk chocolate ganache truffle flavoured with locally-distilled Spiced Rum (Two Birds of Market Harborough). Wrapped in a dark chocolate shell and decorated with fleck of red cocoa butter this has to be the ultimate in dinosaur eggs.
Champagne – the classic and ever-favourite chocolate truffle – in an egg. Marc de champagne adds punch to a milk chocolate ganache made with fresh cream and unsalted butter. It is all wrapped up in a milk chocolate shell and dusted in gold.