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400 g good-quality white chocolate
orange oil soluble colour

  1. Melt the white chocolate or temper it if it contains cocoa butter. To temper, add the white chocolate to a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate is melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  2. Line a flat tray or bench with baking paper. Place the prepared chocolate in a ziplock bag and cut off the corner. Pipe discs between 7-8 cm to create the egg white. Place in the fridge for no longer than 5 minutes to set.
  3. With the remaining white chocolate, sieve in the orange colour, stir well to combine. Place the orange chocolate in a ziplock bag and cut off the tip. Pipe discs approximately 3 cm in diameter, to replicate yolks, on top of the set white chocolate in the centre. Leave to set then serve.

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