Rococo Praline filled Eggs for Easter – Recipe and How to

Rococo Praline filled Eggs for Easter – Recipe and How to

The challenge was set by Lucy Dahl – to make Rococo Praline Hen’s Eggs – from the gorgeous book Rococo; Mastering the Art of Chocolate by Chantal Coady, which she had messengered over to my house in the hills. Now, you know how I love a challenge and this one is particularly close to home, especially as I happen to be so far from my English home, the farm in Devon, as Easter approaches. Easter was always a really big deal when we were growing up – the Easter egg hunt all around the farm became legendary. Easter Sunday begins with a giant breakfast of boiled eggs and soldiers (toast cut in strips for dipping) and lots and lots of chocolate Easter eggs. The table is crowded with chocolates in every shape and size – including a giant chocolate rabbit from Rococo. Our friend Brian Boylan would arrive from across the river with baskets of goodies purchased in London at the Rococo shop – he and Chantal Coady (the founder of Rococo) are great friends. The distinctive packaging of Rococo chocolates – the white boxes with the deep blue fish, shells and bunnies from chocolate moulds really remind me of Easter at the farm.

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