Zero Waste Chocolate Easter Egg - Original Beans

Zero Waste Chocolate Easter Egg

With Yuna (Edel Weiss) 37% Chef’s chocolate buttons

Bare White Chocolate

Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.

Add to cart

Zero Waste Chocolate Easter Egg

  • 1 persons
  • 45 min.

This chocolate Easter egg is not only super easy to make but also plastic-free and therefore good for our earth. With three simple ingredients, you can whip up these delicious Easter surprises and pretend to be the Easter bunny yourself.

Ingredients

  • 200 g Yuna (Edel Weiss) 37% Chef's chocolate buttons

  • 5 g Esmeraldas 42%

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.

Yuna (Edel Weiss) 37% Chef’s chocolate buttons

Bare White Chocolate

Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.

Specifications

Weight
200 g
Cacao percentage
40%
Bean Origin
Yuna River Valley, Dominican Republic
Notes
Price (100g)
€3.98

Ingredients

Cacao butter*, raw cane sugar*, whole milk powder*. Milk solids: 26% minimum, cacao solids: 37% minimum. *Certified organic.

Average Nutritional Values

Per 100g

Energy: 2554 KJ / 614 kcal
Fat: 44g
of which saturates: 28g
Carbohydrate: 46g
of which sugar: 46g
Protein: 7g
Salt: 0,2g

Bare the origins of pure cacao butter

Bon Bon Café Intense

View Origin

Awards & Certifications

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close