THE EGG CHOCOLATE | PURE PEPPERMINT TEA GEL | SALTY EGG YOLK | CRISPY BREAD AND COCONUT CHIP

Methods and Directions

• Melt the milk chocolate and white chocolate.
• Use an egg mould to make the egg shell. Dip in the white chocolate then dip in the milk chocolate.

• Blend 100g cooked salty egg yolks with milk, white sugar, gelatin sheets, yellow powder, Xanthane and Gluco; rest it for 2 hours.
• Blend the Pure Peppermint Leaves with Algin; rest it for 2 hours.
• Mix 4 spoons (15ml each) of Gluco liquid into the Algin liquid for 1 minute. This will form big caviar. Then remove them using a slotted spoon, dip in clean water for 3 seconds and keep them in the Pure Peppermint infusion till needed.

• Heat the Pure Peppermint infusion, and then blend all ingredients together, rest for half hour.
• Put the liquid in the egg shell mould. Then add the “egg yolk” and rest it in the freezer to harden.
• Put step2 in the half chocolate egg shell, heat the other half of the egg shell a little bit and fix them as a whole egg.
• Use some edible brown colouring to paint on the egg.

• Deep fry the bread julienne in 170°C oil till golden and crispy.
• Add some sugar while still hot.

• Bathe the coconut chips in the Pure Peppermint infusion, then place in a 80°C hot box to dry.
• Add some edible green colouring to make it look like green grass.