Hoppy Chocolate Macarons
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Make 24 Easter macarons with ready-baked shells; only cream is required separately. The set contains 48 brown macaron halves, 200g German milk chocolate couverture Kondima, a seven-piece Easter sugar-figure set, 80g Flower Power sprinkles, one large disposable piping bag and a recipe leaflet. It is sold exactly as supplied and individual items cannot be exchanged.
Preparation
For the filling use 150g milk couverture and 75g cream. Boil the cream, remove the pan from the heat, add 150g milk chocolate drops and stir until completely dissolved. Leave at room temperature for at least 4 hours or overnight until creamy and firm.
Temper 50g milk chocolate for decoration. Pipe or spoon fine lines over half of the macaron shells and add sprinkles and sugar figures while the chocolate is still wet. Whip the chocolate cream with an electric hand mixer at maximum speed for approx. 1 minute. Pipe it onto the undecorated shells, add the decorated halves and press together carefully.
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