Eggs in the nest

Mix the slivered almonds with the icing sugar and drizzle with the sugar syrup. Combine well, then spread evenly onto a baking tray lined with baking paper. Roast in a preheated oven at 160°C until golden brown. The roasting time directly influences the almond aroma – depending on the desired flavor, the degree of roasting can be adjusted.

Note: By using icing sugar, the almonds absorb less moisture during storage and therefore remain dry and crispy.

Mix the prepared Rocher almonds with the pur spelt pops and the finely chopped candied ginger. Carefully melt the Edelweiss couverture in a water bath or in the microwave and fold it into the mixture. Combine thoroughly so that all ingredients are evenly coated with chocolate.

Using a cookie cutter (Ø 8 cm) and an ice cream scoop (approx. Ø 5 cm), portion approx. 50 g of the mixture per nest and shape into small nests. Remove the cookie cutter immediately and leave the nests to set at room temperature.

Tip: Alternatively, the mixture can be filled into small savarin molds. This shape supports later assembly of the eggs and provides better stability.

Color design: Once the nests have set properly, lightly spray one side with tempered light green confectionery paste (colored cocoa butter). This creates the visual impression of a fresh spring meadow.

Carefully temper the couverture Piccoli Excellence and pour into suitable hollow egg molds (size approx. 10×6.5 cm). Rotate the mold to create an even chocolate shell. Allow excess couverture to drain off. Tap the mold lightly to prevent air bubbles. Let set, then carefully unmold the eggs.

Color design: First spray the eggs with white confectionery paste. Then finely mist several layers of red (or another desired color) over the surface. It is recommended to work with thin layers to achieve an attractive marbled effect. The colors do not need to be tempered – they can be used directly from the warming cabinet (approx. 30–32°C).

Place the decorated chocolate eggs onto the nests and secure them with a little liquid couverture or cocoa butter. Store in a cool, dry place.