Ingredients (for a 16cm egg)
- 120g cocoa butter
- 90g raw powdered cocoa
- 30g cane or coconut sugar
- 1/2 tsp vanilla
- 1 tbsp coconut butter
- 1 handful cocoa nibs
- 1 handful goji berries
- 1 tsp coconut syrup
In a double boiler, melt the cocoa butter, add the cocoa powder and sugar. Stir until smooth. Remove from heat and add the coconut butter and vanilla. When the coconut butter is completely melted, add the coconut syrup.
When the mixture is free of lumps, add the goji berries and cocoa nibs.
Using an egg mold, pour in half the mixture in, making sure it is distributed evenly on the entire surface. The temperature should be about 28 degrees.
This part requires patience and time… don’t rush it!
Flip the mold onto a cookie sheet and allow the chocolate to solidify. It should detach from the mold by itself. Repeat this operation so you have two half eggs.
Soften the edges of each half in a hot, flat-bottom pan.
Before ‘gluing’ the two halves together, hide a surprise inside!