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YUP i went there and tried to capture that mythical Chocolate and Cream filled Egg that only comes out once a year . In doing some research for this mix I found out that the cream filling of the the egg is actually a liquid fondant which is just sugar, water and corn syrup - (what a let down - who knew )
The shell I used hangsen Australian chocolate , VT dark chocolate and VT chocolate mousse together to create a creamy chocolate that I am after. Hagsen Chocolate is a great semi sweet chocolate when used low - but leans to the dark chalky chocolate if used much above 1% So I balanced that out a bit with the mousse to create the creaminess and the dark chocolate bring the chocolate forward the VT white chiclate is used for smooth creamy mouth feel for the chocolate
The filling i used FLV frosting which is a strong forward sweet butter cream with white chocolate that creates the main base of the thick vanilla creamy texture I am after - The Marshmallow and golden syrup create that sticky texture I am wanted The super sweet is added to bring that over the top sweetness - but it is not needed This is a high wattage flavor profile
COPYRIGHT: This recipe is the property of MECH_MOD_RN and has been released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
FLV | Frosting | 2 | |
HS | Australian Chocolate | 0.5 | |
OOO | Marshmallow (Vanilla) | 1.5 | |
PUR | Super Sweet | 0.3 | |
VT | Chocolate Mousse | 2 | |
VT | Golden Syrup | 0.5 | |
VT | White Chocolate Base | 2.5 | |
Conditioning Time: 5 Days Total Flavor: | 9.3% |