Le chocolat de Pâques

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Easter has the smell of chocolate, fresh and sunny days, egg hunts in the new grass or in the house if it's raining...

Cécile offers you to create your own Easter chocolate by customising it!

What to brighten up the party by involving the children!

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Ingredients:

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7 slabs of chocolate (2 white, 2 dark, 3 milk), liqueur eggs, sugar vermicelli and any other decoration (here daisies in unleavened bread).

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Preparation:

Turn on the oven to 50°C.

On a baking tray covered with baking paper, place the chocolate plates, alternating colours and flavours.

Melt for 10-12 minutes (dark chocolate melts more slowly).

Remove the baking tray from the oven and with a chopstick trace out patterns to mix the chocolates; first horizontally and then vertically, while the chocolate is still soft, arrange the decorations.

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Leave to cool for 6 hours in the fridge and then cut out pieces.

Then enjoy!