deZaan True Dark Hazelnut Praline Easter Egg

deZaan True Dark Hazelnut Praline Easter Egg

Course: Dessert, Snack
Cuisine: American
Keyword: Candy, Dark Chocolate, Easter
Difficulty: Intermediate
Brand: deZaan
Servings: 1 Large Egg


  • 1 Large Metal Bowl
  • 1 Oven
  • 1 Large Egg Mold




  • Using gloves, massage the 100 g deZaan Holland True Dark 10/12% Natural Cocoa Powder into the Hazelnuts in a large metal bowl until they are coated thoroughly.
  • Proceed to roast them in the oven at 180ºC/350ºF for 12-15 minutes until slightly golden (Note: It will be hard to tell the color change due to the cocoa, but you should smell a slight caramelization coming from the oven – not a burning smell).
  • Remove from the oven and allow to cool slightly.
  • Next, make a caramel with the Sugar and Water. Pour it over the roasted Hazelnuts from earlier step. (Note: If you wish to replicate the one pictured, reserve a nice handful of the roasted Hazelnuts for assembling the Egg).
  • Once the caramel has cooled and solidified around the Hazelnuts, break into pieces and use a food processor to process (in stages) until smooth.
  • Store in an airtight container or jar until ready to use.


  • Begin by preparing your chosen Easter Egg mold – polish, decorate, apply color, etc.
  • Create a thin shell in each half of the Easter Egg mold with chosen tempered milk chocolate.
  • Allow to set before spreading a layer of Cocoa Hazelnut Praline into the molds, covering the surface area of the first layer of milk chocolate.
  • Apply whole cocoa roasted Hazelnuts by sticking them into the Praline.
  • Temper additional milk chocolate and pour into each half of the mold once again, this time ensuring you completely cover the layer of Praline and whole Hazelnuts.
  • Remove the excess chocolate.
  • Once set, remove the two halves of the Egg from the molds and seal the Egg shut.
  • This is a very simple recipe but creates an Easter egg like no other.


deZaan True Dark Hazelnut Praline Easter Egg Broken

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