Kenyak Quail Eggs - Mini Hazelnut Eggs

12 Small Milk Chocolate Eggs filled with Kenyak's classic Handmade-Tasmanian Hazelnut Praline. Talk about scrumptious.

Delightfully indulgent. Like sneaking two of your mum's Tim Tam's from the fridge after you told her it was your brother. Milky, with a big Hazelnut brûlée finish.

Read on to understand what the inspiration & process to create these delightful decadent chocolates ..... 

Inspiration from Kenyak's Doc Choc

I grew up on a farm, we never had chickens; or quails. We did have Easter, and Grandma and Pop had this tradition of leaving little wicker baskets scattered around their house filled with an endless supply of mini eggs.

I suspect they were strategically placed to fill us kids up, so that the adults could keep the good chocolate for themselves. I'm a little envious I didn't realise that twenty years ago. Though maybe I did, maybe I somehow knew I'd become a chocolatier and get my chance to make my own fancy mini eggs in memory of them. We'll never know.

Painting a Picture

These Eggs are a rather laborious project of love.

They're hand painted. We mix cocoa butter (the delicious fat from chocolate) with natural colouring before heating and cooling it so that it sets shiny.

In each mould go a few tiny drops of black, then we take a coffee break so they have time to set. Then in go a few drops of brown, which we quickly follow up with a lot of pressurised air to blow them around to get all funky and translucent.

Another coffee break. (They're small cups - we promise!) we do the same with something a little colour that’s not quite white but not quite beige. When that's all set we pour chocolate into the moulds before tapping most of it back out to leave a super thin, super shiny shell.

They're filled with our classic Hazelnut Praline, a fancy word for caramelised sugar and Australian Grown Hazelnuts blended together, and stuck together one by one.

They're pretty, and tasty. So it seems we'll keep making them <3

At last count, Doc.Choc has hand glued some 12’000 of ‘em together this season