for 100 g

Sugar-roasted almonds

100 g	almonds
75 g	sugar
½ dl	water

To melt the chocolate

300 g	white chocolate (e.g. from white chocolate bunnies), finely chopped
300 g	milk chocolate (e.g. from milk chocolate bunnies), finely chopped

Broken chocolate

50 g	coconut flakes
3 tbsp	sugar eggs

How it's done

Sugar-roasted almonds

Place the almonds, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the almonds (approx. 5 mins.).

Spread the almonds onto a sheet of baking paper, leave to cool, coarsely chop.

To melt the chocolate

Melt the white and milk chocolate in two thin-sided bowls over a gently simmering bain-marie, stir until smooth.

Broken chocolate

Pour the white chocolate into a tray lined with baking paper. Spread the milk chocolate over the top using a tablespoon, create a marble effect using a wooden skewer, decorate with almonds, dessicated coconut and sugar eggs.

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