Chocolate Egg

-Ingredients:
- 200 g, dark chocolate
- 200 g, white chocolate
- one eggshell (for the mould)

-Preparation:
1) egg mould (eggshell)
- wash the egg, using water warmer than the egg, and dry it.
- With a sterilized long needle or small, sharp skewer, prick a small hole in the small end of the egg and a large hole in the large end.
- Carefully chip away bits of shell around the large hole until it’s big enough to accommodate the tip of a baster. Stick the needle or skewer into the yolk to break it.

- Shake the egg large-end down over a cup or bowl until the contents come out.
- Rinse the empty shell under cool running water and stand it on end to drain and dry.
- Cover the small hole with a tape.
- Be careful when handling the eggshel. It´s quite fragile.


2) Chocolate
- Break chocolate in small pieces.
- Melt the dark chocolate and the white chocolate in 2 different pans.
- Once melted, pour the dark chocolate and the white chocolate into the eggshell untill it is completelly stuffed.
- Let it cool for an hour.
- Remove the eggshell breaking it gently and the chocolate egg is ready to serve.