Makes: 6 egg nests Time: 15-30 min (5-10 min prep + 10-20 min wait)
100 g dark vegan chocolate
20 g puffed buckwheat
70 g marzipan potatoes
6 silicone cupcake molds (75 ml / 2,54 oz each)
Notes and tips:
1. You can use normal marzipan. I like the potatoes, as they are coated in some cocoa and then all mixed and reshaped into eggs they have this nice pattern to it. You can achieve it by just using normal marzipan and adding some cocoa. Also if you want the eggs to have colors use a normal marzipan block and add some coloring like beetroot juice(for pink eggs), blueberry juice (for blue/purple), spirulina (green), turmeric (yellow), etc.
2. You can use puffed rice or anything else. I like buckwheat though as it is a perfect size and shape.
*The whole weird process with making chocolate like this is to keep it in temper – that means if made properly the chocolate will have this snap to it, will remain nice and glossy. When chocolate is melted at very high temperature it will then be somehow chewy and will be melting very fast when touched. This is the easiest way I found to keep the chocolate in temper with little effort (comparing to all the other methods). You can of course just melt it normally, but the egg nests will not be so nice.