Temper Reno Concerto X White (melt at 45°C, cool to 27°C, work at 29–30°C).
Cast into egg moulds, rotating to coat evenly.
Let set, repeat a second layer for strength.
Unmould carefully once crystallized.
Mix Praliné Paste with melted Reno Concerto X White (28°C).
Fold in Praliné Delicrisp Classic until evenly combined.
Fill one half of the shell with the mixture (leave 2–3mm space from edge).
Close with the second half of the egg, sealing edges lightly with melted chocolate.
Decoration with Sprinkle bunny mix