EACH LINEAGUSCIO® SHAPE HAS A CORRESPONDING THERMOFORMED mold
Lightly dampen the surface of the plastic support (thermoformed mold) with a wet cloth.
Insert the silicone mold in the thermoformed mold.
Fix the silicone buttons to the plastic support (thermoformed mold) with a pressure from the inside. Repeat the procedure to obtain the two halves.
Use a brush or a pastry bag to paint or fill with pre-crystallized chocolate the details of the silicone mold and obtain the subject of various colors.
Fill with pre-crystallized chocolate, lightly shake the mold to prevent the formation of bubbles and let it stand.
Check the thickness of the chocolate and create another layer if necessary (the thickness of each layer depends on the viscosity of the chocolate used and on the time you let it stand when creaming).
Drip off the chocolate and then place the mold on a baking sheet covered with greaseproof paper.
When the chocolate crystallization is completed, remove the thermoformed mold by gently pushing the silicone locks.
Carefully detach the edges of the silicone mold from the chocolate egg,...
... then remove the silicone mold starting from the bottom to the top of the egg, as if you were peeling an orange.
Warm the edges of the two halves of the egg with a hot plate.
Combine the two halves and let them crystallize completely.
Decorate at your choice until you get the result.