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.