Preparation

Beforehand

1. INGREDIENTS:
   - 1 avocado
   - 1/2 teaspoon coconut oil

2. Slightly halve a ripe avocado. Remove its seed and empty its flesh with a spoon.

3. Carefully clean the inside of the avocado under running water to ensure that all pulp has been removed.

4. Carefully dry the avocado completely and grease the inside with coconut oil.

Chocolate Easter egg

1. INGREDIENTS:
   - 200 g Yuna (Edel Weiss) 37% Chef's Chocolate Buttons
   - 5-10g Esmeraldas 42%
   - 200 ml of water
   - Empty avocado

2. Put water in the saucepan and heat, do not boil. Meanwhile, add the Yuna (Edel Weiss) 37% chef's chocolate buttons to a metal bowl. When the water is steaming, place the metal bowl in the saucepan and let the chocolate melt while stirring constantly. A little tip: If you don't have a matching metal bowl at home, a second, smaller pot will do too.
   After chocolate is melted, temper it to avoid fat bloom (read more here -> https://originalbeans.com/professionals/techniques/ )

3. Distribute the melted chocolate evenly until both avocado halves are completely filled.

4. Cool the chocolate Easter eggs in the refrigerator for at least 30 minutes, or leave them in a dark and dry place.

5. When the chocolate Easter eggs have cooled down and look slightly hazy from the cold temperatures, they are ready. Tap lightly, then the chocolate should slip out by itself, otherwise carefully peel the avocado skin off.

6. Finally, melt the 5-10g Esmeraldas 42% in a water bath(just as above) and decorate the white Easter egg with it. Let cool down again and a regenerative and plastic-free and zero waste Easter egg is ready to be hidden.