Criollo Chocolates and Desserts  3/70 Bruce Maclaren Road, Henderson   tel: 09-557 8671

Prebook our limited Criollo Verinne for Easter!!

What is a 63degree egg??

This means an egg has been cooked to 63degrees, which means only the albumin (eggwhite protein) has coagulated, but the yolk protein has only been pasteurized. This leaves you with a liquid centre.

Why?

Cause albumin coagulates at 61degrees

Yolk protein does not coagulate until it reaches 83degrees


Our dessert version of a "63degree egg"

Surprise your guests with a chocolate egg with vanilla bavaroise and mango creme centre and coconut crisp

Note: This egg is made of chocolate and is a dessert, NOT a real egg