Chic eggs

Break the 40 g of chocolate into even pieces. Heat at 360 Watts in the 1 L MicroCook Pitcher (1 min 10 for white chocolate, 1 min 20 for milk chocolate, or 1 min 30 for dark chocolate). Let rest for 2 minutes. Stir with the fine Silicone Spatula, starting from the center to avoid incorporating air. (If needed, heat again for 20 to 30 seconds at 360 watts).

On a flat surface, use the Egg Mold to make designs with the fine Silicone Spatula, then place the mold in the refrigerator for 20 minutes (or 10 minutes in the freezer).

Remove the mold and let it rest at room temperature while melting the second chocolate in a clean, dry 1 L MicroCook Pitcher (1 min 30 for white chocolate, 2 min for milk chocolate, or 2 min 30 for dark chocolate). Let the chocolate cool for 9 minutes at room temperature.

Pour about 1 tablespoon of chocolate into the first cavity, over the designs, then spread to cover the entire cavity (using the Pro silicone brush). Do the same with the other cavities. Refrigerate for 30 minutes (or 15 minutes in the freezer).

Carefully unmold the shells by pressing with 2 or 3 fingers to distribute the pressure over the cavities.

Heat a pan over low heat for a few minutes. It should be just warm. Take one shell in each hand, place the shells on the pan surface for 1 to 2 seconds, just to melt the edges, then join them together. Place in the refrigerator for 15 minutes.