Creating the Easter fritter

Ingrédients

• 200 g of the best quality dark, milk, or white chocolate (preferably couverture chocolate)

Matériel

• Easter cookie cutter
• Plain 4 mm diameter piping bag
• Cooking thermometer
• Cotton
• Spatula

Préparation

1. Chocolate Preparation
   Temper the chocolate.
   
   
   Clean the mold with a cotton pad to remove any residue. Fill the piping bag with the tempered chocolate and fill each cavity of the mold. Tap to bring any air bubbles to the surface and scrape off excess chocolate with a spatula.
2. Refrigeration
   Place the tray in the refrigerator for 30 minutes, then unmold. Store in a box away from moisture and in a cool place, ideally at 18°C.