12 small milk chocolate eggs filled with a classic handmade-Tasmanian hazelnut praline. Milky, with a big Hazelnut brûlée finish.
A note on production methods:
They're hand painted. We mix cocoa butter (the delicious fat from chocolate) with natural colouring before heating and cooling it so that it sets shiny. In each mould go a few tiny drops of black, then we take a coffee break so they have time to set. Then in go a few drops of brown, which we quickly follow up with a lot of pressurised air to blow them around to get all funky and translucent.
Another coffee break. (They're small cups - we promise!) we do the same with something a little colour that's not quite white but not quite beige. When that's all set we pour chocolate into the moulds before tapping most of it back out to leave a super thin, super shiny shell.
They're filled with our classic Hazelnut Praline, a fancy word for caramelised sugar and Australian Grown Hazelnuts blended together, and stuck together one by one.
Producer: Kenyak
Region: Hobart, Tasmaina
Size: 120g (12 eggs)
