Comments on: Praliné Chocolate Eggs — Oeufs au chocolat praliné

By: Peter Canston

Peter Canston — Tue, 29 Jul 2008 09:39:29 +0000

How did you make the egg, or is it a real egg? Anyway, I think I will pass this time :D, I bought a box of pralines saturday (again), and I think I have enough chocolate in my blood for a week now :D. The pralines were excellent by the way, from Belgium : http://www.bouchardlescaut.com/en/node/10 , really excellent :).

By: Penny Clark

Penny Clark — Sat, 17 Feb 2007 09:39:52 +0000

Thank you for showing us this wonderful idea.I have a little chocolate business and, Iam going to put this into my easter range, I know it will be a hit here in South Africa.

By: Penny Clark

Penny Clark — Sat, 17 Feb 2007 09:36:49 +0000

I am so glad I found your egg on the internet. It is so unsual and great looking, I am going to put this egg into my easter range, this year. We have never seen anything like this in South Africa, and I know that it will be a grat hit. Thank you so much for the inspiration you have given me.

By: Be Still

Be Still — Tue, 11 Apr 2006 22:31:45 +0000

Finally, a sophisticated Easter egg for us adults! Yummy!

By: David

David — Tue, 11 Apr 2006 16:10:23 +0000

j’adore….

By: Pille

Pille — Tue, 11 Apr 2006 14:38:13 +0000

The chocoholic in me has just got very very hungry!!! These look scrumptious, Bea, really nice…

By: Marmitedecathy

Marmitedecathy — Tue, 11 Apr 2006 13:52:12 +0000

C’est une tuerie ta recette ! Je crois que je vais essayer pour Pâques !

By: Lane

Lane — Tue, 11 Apr 2006 06:15:48 +0000

great stuff bea, i like the last shot especially.

By: Béa

Béa — Tue, 11 Apr 2006 01:50:51 +0000

Thank you all for your comments. Indeed, those were fun to make. And trust me, they are easy. In no order:

Rob, yes it is one of my hatched desserts Wait for the next one. As to how to remove the top without an egg topper. I would say a very good knife, tap quickly on the side where you want to start the cut.

Claire, some measurements:
1 ounce (oz) = 28.3495231 grams
1/3 cup for nuts = 40 g
Temp 300 F = 150 C
1/2 cup sugar = 100 g

Saffron, thank you so much, very nice blog you have as well! With great pictures!

Dianka, I will surely visit, thanks!

Anne, d’accord mais tu me nourris alors!

Anita, thank you. Coming from you, I feel flattered!

Fanny, I can see you would have fun doing those

Fabienne, I cannot wait to see your pics

Ivonne, Sam, Kathy, Catherine, thank you all! Ans yes Joyeuses fêtes de Pâques to you too!

Camille et Framboise, merci bien a toutes les deux!

MM, ahah, you are someone, aren’t you?

Astrid, well a spoon is quite delicate. They break. So you have fun then breaking the shells. You get a full chocolate shaped egg!

L, thanks. They are delicate but easy all the same. Probably from the fact you also place the eggs in the oven prior to filling them.

Bron, thanks my dear.

imachanelle, too nice of you. I think I have a long way to go though….

Meeta, thank you!

Ilva, you are not amateur. Of course not. Your dishes are lovely. This is easy, trust me.

By: sam

sam — Mon, 10 Apr 2006 19:56:50 +0000

Fantastic Bea! These chocolate eggs are cute, simple and amazingly clever!