Method

1. For the shells: In a large heat proof mixing bowl add your cacao solids and butter, raw honey and vanilla powder. Place the bowl over a pan of water on a low heat. Stir the contents frequently to ensure that everything melts evenly. Once melted remove the bowl from the heat and allow to cool for a few minutes before pouring into a jug. Set aside your mixing bowl as you will need this later.

2. Very carefully pour the chocolate from your jug into each indentation of your mould(s). Honestly do pour this as slowly and as carefully as you can until the chocolate fills the indentations fully but does not overflow. If it does overflow do not worry, simply scrape away using a spatula otherwise, your shells will be incredibly hard to remove, so don't be lazy and not scrape the excess otherwise you will find yourself having to re-make a whole batch. Before transporting your mould(s) over to the freezer open the freezer door!

3. Pop the mould(s) into the freezer for about 5-10 minutes or until you see that they have an outer ring of chocolate that has set at about a thickness of 5mm. Remove the moulds carefully and then turn the mould upside down over your large mixing bowl that you had set aside earlier. Pour until as much excess has come out and take a look at what your shells look like. I had a little problem with the top edges of the shells becoming too thin so you may want to set the mould back into the freezer for 30 seconds before removing and swirling the chocolate around the mould much like you would with one of those little mazes with the balls bearings in that you get in crummy Christmas crackers. If you find that the chocolate will not move carefully scrape around using a teaspoon until you have cleared out a suitably sized cavity. Place into the freezer for up to 2 hours before filling. You may remove the shells beforehand if you wish but you will have to work quickly as raw chocolate melts fast. If you are doing this now look at my tips for removing the shells in step 6.

4. Now prepare the mixture for your creme white filling. Add all of the ingredients for your white creme filling into a small heat proof bowl over a bain-marie on a low heat until fully melted. You will want to stir the ingredients occasionally. Remove from the heat and transfer 4 tablespoons of the mixture into a small cup. Stir in the maca powder and turmeric into your 4 tablespoons of mix and stir until evenly distributed. Place both mixes into the freezer and freezer for one hour to an hour and a half until very thick. Make sure that you stir your mixes every 15 minutes so that it freezes evenly.

5. Now it's time to fill your eggs! Remove the egg moulds from the freezer and press in a small amount of white creme filling into each half shell followed by a little ball of the yolk creme filling. You can roll these mixes in your hands but work fast otherwise it will melt into a liquid quickly. Once filled return to the freezer for another 10 minutes to set again.

6. Remove your moulds from the freezer and carefully pull away the outer edges of the indentations around the chocolates before carefully pushing the bottom of the shell upwards. Once all halves have been removed place back into the freezer again for 5 minutes so that you don't melt the mix.