Easter eggs

Our chocolate Easter egg shells let you make filled Easter eggs exactly the way you like them: the eggs are ready-formed, so all you decide is the filling. We stock whole egg shells (about 4 cm long, 45 pieces) and half shells in two sizes, in milk, dark or white chocolate.

Whole or half Easter egg shells?

• Whole Easter egg shells, 45 pieces, in milk, dark and white: fill them like a hollow ball and seal the opening with couverture.
• Half egg shells 4 cm, 45 pieces, in milk and dark: small and quick to fill, lovely in an Easter nest.
• Half egg shells 6 cm, 20 pieces, in milk and dark: more room for filling, a nice little gift.

Seal half shells flat with couverture, or join two filled halves with a little tempered couverture to make a whole egg. If you prefer round truffles, see our hollow balls for truffles; every shape is under chocolate praline shells.

Filling your own chocolate Easter eggs

Add the filling no warmer than lukewarm, or the thin chocolate will melt. Pipe it in up to 1–2 mm below the rim. Once the filling has set, seal with tempered couverture chocolate. Fillings from nougat to caramel are in our praline fillings, and a lovely idea for the Easter table is our chocolate nest filled with Easter egg chocolates.

Frequently asked questions

Which filling suits Easter eggs?

Anything you would put in chocolates: nougat, gianduja, caramel or ganache. Fruit or citrus in a white shell tastes like spring.

Where can I learn to fill chocolates neatly?

On our praline courses in Adliswil you work with couverture and fillings under expert guidance, and the same skills work for Easter eggs.