A favourite at Easter time but a good seller in the display cabinet all year round too! Looks great and tastes even better!

• 3.5 Litres Elenka White base
• 650g Elenka Otella Bianca (0115) (white choc ripple)
• Elenka Copertura Panormus (hard choc ripple)
• Orange food colour
• Creme eggs to decorate

1. Add 350g of Elenka Otella Bianca to 3.5L white base, blend and add to batch machine
2. To make creme egg ripple add orange food colouring to 300g of Elenka Otella Bianca and mix well creating a orange coloured ripple like the centre of a creme egg.
3. On extraction from batch machine ripple orange creme egg and copertura panormus through layers. Tip: Try not to overwork ripples to allow them to keep their consistency.
4. Decorate with Creme Eggs on top to finish