Temper the ORIADO 60% chocolate using the temperature chart below.
Ladle the chocolate into the molds. Turn the molds over, let them drain on a wire rack for a few moments, trim away any excess, then leave them to set in the refrigerator for 20 minutes.
To check if the chocolate has set, simply turn the mold over in your hands and see if the egg comes away. Trim off any excess.
If you would like a thicker shell, you can add another layer of molded chocolate.

Melt the JIVARA 40% chocolate and the 35% milk chocolate and hazelnut gianduja in a double boiler.
Mix in the smooth 50% nutty almond and hazelnut praliné.
Finish by adding the wafers and fleur de sel.
Spoon a layer of the wafer crisp inside the egg halves so they are completely coated.
Leave to set in the refrigerator for 20 minutes, then trim off any excess.

If you would like to cover the crisp, you can add another layer of molded chocolate.

Trim away any excess one last time and seal together the egg halves by melting their edges on a hot plate (136/140°F or 58/60°C) so they stick together solidly. Leave to set in the refrigerator. Finish by gently tying a ribbon around the egg