Competição de ovo de Páscoa
Competição de ovo de Páscoa is a medium Brazilian recipe that serves 6. 450 calories per serving. Recipe by Raiana Caetano on YouTube.
Prep: 55 min | Cook: 65 min | Total: 2 hrs 20 min
Cost: $21.89 total, $3.65 per serving
Ingredients
- 200 g Hazelnuts (roasted, skins removed)
- 150 g White Chocolate (chopped into small pieces for melting)
- 30 g Milk Powder (full‑fat, unsweetened)
- 100 ml Heavy Cream (cold, for a smooth ganache)
- 350 g Dark Chocolate (70% cacao) (for the shell, high quality for tempering)
- 100 g Strawberry Jelly (optional, for decoration or extra layer)
- 30 g Unsalted Butter (softened, added if ganache is too thin)
- 1 g Sea Salt (pinch, enhances flavor)
Instructions
Toast and Peel Hazelnuts
Preheat oven to 180°C. Spread hazelnuts on a baking sheet and toast for 10 minutes, shaking halfway. Transfer to a clean kitchen towel, rub vigorously to remove skins, and let cool completely.
Time: PT10M
Temperature: 180°C
Make Hazelnut Paste
Place cooled hazelnuts in the food processor and blend on high. Stop and scrape down the sides every 30 seconds. Continue until a smooth, buttery paste forms (about 5 minutes).
Time: PT5M
Melt White Chocolate
Set a heat‑proof bowl over a pot of simmering water (double boiler). Add white chocolate pieces and melt gently, stirring until smooth (≈5 minutes). Remove from heat.
Time: PT5M
Temperature: 45°C
Combine Hazelnut Paste and White Chocolate
Transfer the hazelnut paste to a mixing bowl. Pour the melted white chocolate over it and beat with the hand mixer on medium speed until fully incorporated.
Time: PT3M
Add Milk Powder, Cream, and Salt
Sift milk powder into the bowl, add heavy cream and a pinch of sea salt. Mix on low speed until the ganache is glossy and smooth.
Time: PT3M
Chill Ganache
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the filling to firm up.
Time: PT30M
Temperature: 4°C
Temper Dark Chocolate
Chop dark chocolate into uniform pieces. Melt in the double boiler to 45°C, then remove from heat and stir in additional chocolate until the temperature drops to 34°C. Keep the chocolate at 34°C for the rest of the process.
Time: PT20M
Temperature: 45°C then 34°C
Coat the First Half of the Egg
Place one silicone half‑mold on a tray. Pour a thin layer of tempered chocolate (≈30 g) into the mold, tilt to cover the entire surface. Tap gently to release air bubbles.
Time: PT5M
Add Hazelnut Filling
Spoon a generous amount of chilled hazelnut ganache onto the chocolate‑coated half, spreading evenly to the edges.
Time: PT5M
Seal the Egg
Cover the filled half with the remaining tempered chocolate, ensuring a smooth seal. Tap the mold lightly to eliminate bubbles.
Time: PT5M
Set the Egg
Refrigerate the assembled egg for 30 minutes until the chocolate is fully hardened.
Time: PT30M
Temperature: 4°C
Unmold and Decorate
Gently flex the silicone mold to release the egg. If desired, drizzle strawberry jelly over the top or pipe a decorative ribbon.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Tree nuts (hazelnuts), Dairy (milk, cream, butter), Soy (often present in chocolate lecithin)
Ingredient Substitutions
- Instead of Hazelnuts: Almonds, Pistachios
- Instead of White Chocolate: Milk chocolate, Cocoa butter + confectioners' sugar
- Instead of Milk Powder: Evaporated milk (reconstituted), Powdered skim milk
- Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Dark Chocolate (70% cacao): Semi‑sweet chocolate (60% cacao)
- Instead of Strawberry Jelly: Raspberry coulis, Passion‑fruit puree
- Instead of Unsalted Butter: Coconut oil, Margarine
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Food Processor
- Hand Mixer
- Chocolate Tempering Thermometer
- Silicone Egg Molds (350 g capacity)
- Spatula
- Kitchen Scale
- Double Boiler or Heat‑proof Bowl
- Refrigerator
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Processing hazelnuts into a completely smooth paste.
- Tempering dark chocolate to exactly 34°C.
- Removing air bubbles after each chocolate pour.
- Sealing the egg without gaps.
Chef Tips from the Video
- Toast hazelnuts on a dry skillet for extra nutty flavor if you lack an oven.
- Use a small offset spatula to smooth the chocolate layers for a professional finish.
- A light dusting of cocoa powder on the finished egg adds an elegant matte contrast.
Troubleshooting
Hazelnut paste is grainy and not smooth.
Continue processing for another 2‑3 minutes; add a teaspoon of neutral oil (e.g., grapeseed) if needed.
Chocolate shell cracks after unmolding.
Make sure the chocolate is fully tempered and the shell is not too thin; allow the egg to rest at room temperature for 5 minutes before unmolding.
Filling is too runny and leaks.
Chill the ganache longer (additional 15 minutes) or add a bit more melted white chocolate to thicken.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator 12 hours before serving.
Room temperature: Do not keep at room temperature for more than 2 hours as chocolate may bloom.
Make-Ahead Tips
- Prepare the hazelnut ganache up to step 6 and keep refrigerated; it will stay fresh for 3 days.
- Temper the dark chocolate a few hours ahead and keep it in a warm water bath (34°C) until ready to use.
- Egg shells can be assembled a day ahead and stored in the fridge; add any fresh fruit garnish just before serving.
Frequently Asked Questions
What is the cultural significance and history of chocolate Easter eggs in Brazilian cuisine?
Chocolate Easter eggs, known as "ovos de Páscoa," became popular in Brazil during the 20th century as a blend of European chocolate traditions and local confectionery art. They are a staple of the holiday season, often given as gifts and displayed in bakeries across the country.
What traditional regional variations of chocolate Easter eggs exist in Brazil?
In the Southeast, bakers often use rich dark chocolate shells with brigadeiro‑style fillings, while in the South, nut‑based fillings like hazelnut or cashew are common. Some regions add tropical fruit jams, such as guava or passion‑fruit, for a local twist.
How is a hazelnut‑filled chocolate Easter egg traditionally served in Brazilian celebrations?
It is typically presented on a decorative plate, sometimes dusted with powdered sugar or cocoa, and enjoyed as a sweet finale after the main meal. Families often slice the egg open to share the creamy interior among guests.
During which Brazilian holidays or occasions is a chocolate Easter egg most commonly enjoyed?
Chocolate Easter eggs are most associated with Semana Santa (Holy Week) and the Easter Sunday celebration, but they are also popular as gifts for birthdays and special events during the spring season.
What makes hazelnut chocolate Easter eggs special in Brazilian confectionery?
Hazelnut provides a buttery, slightly sweet contrast to the bitter dark chocolate shell, creating a luxurious texture that reflects Brazil's love for rich, indulgent desserts. The combination also showcases the influence of European nut‑based sweets in Brazilian patisserie.
What are the authentic traditional ingredients for a Brazilian chocolate Easter egg versus acceptable substitutes?
Authentic ingredients include high‑quality dark chocolate (70% cacao), roasted hazelnuts, white chocolate, milk powder, and heavy cream. Substitutes can be milk chocolate for the shell, almonds for hazelnuts, or coconut cream for dairy‑free versions.
What other Brazilian desserts pair well with a hazelnut chocolate Easter egg?
Pair it with a classic brigadeiro, a cup of strong Brazilian coffee, or a fresh fruit salad featuring tropical fruits like mango and papaya to balance the richness.
What common mistakes should I avoid when making this hazelnut chocolate Easter egg at home?
Avoid over‑roasting hazelnuts, which can make the paste bitter; ensure the chocolate is properly tempered to prevent bloom; and do not overfill the shell, which can cause leaking when sealing.
Why does this recipe use the 34°C tempering method instead of a seeding method?
The 34°C method provides precise control for high‑cocoa‑content dark chocolate, yielding a glossy finish and a firm snap. The seeding method can work but may result in a slightly softer shell, which is less ideal for a decorative Easter egg.
Can I make the hazelnut chocolate Easter egg ahead of time and how should I store it?
Yes, you can assemble the egg up to step 11 and keep it refrigerated in an airtight container for up to 5 days. For longer storage, wrap it tightly and freeze; thaw in the refrigerator before serving.
What does the YouTube channel Raiana Caetano specialize in?
The YouTube channel Raiana Caetano focuses on Brazilian home baking and confectionery, offering step‑by‑step tutorials for cakes, chocolates, and festive desserts with a friendly, approachable style.
How does the YouTube channel Raiana Caetano's approach to Brazilian chocolate desserts differ from other cooking channels?
Raiana Caetano emphasizes practical home‑kitchen techniques, uses readily available ingredients, and often incorporates cultural stories behind each dessert, making Brazilian chocolate treats accessible to a global audience.
Last updated: September 6, 2026
