The Easter bunny is about to make its rounds, and for some that means Easter peanut butter eggs. Steve Hodge, the owner and chef at Temper Chocolate and Pastry, demonstrates to Jennifer Palma how to make the delicious treat.
Ingredients:
- 1500g Caramelia chocolate
- 1200g cream (36% fat)
- 165g invert sugar
- 120g glucose
- 1000g smooth peanut butter
- 320g butter
Procedure:
