Directions

• Place your cacao butter in a glass bowl over a pot of simmering water and stir until melted.
• Add the cacao powder and mix until the powder is incorporated.
• Remove from the heat and add the salt and vanilla, along with half of the sweetener.
• Taste and sweeten further to suit your preferences.
• (the stevia in particular should be added in smaller batches as the sweetness levels can change dramatically)
• Spoon into your egg moulds and swirl to coat.
• Turn upside down over a protected surface and tap to remove the bulk of the chocolate.
• Level the edges off with a flat blade and then leave your eggs to set at room temperature.
• Remove egg shells from your moulds and place a flat bottomed pan on very low heat on the stove.
• Spoon the caramel into one half of each shell and then place the second half, edge-down, on the warm pan for just a second.
• Remove the shell from the pan and press the melted edges together with your filled half.
• Continue until all are done.