In a Hobart-type mixing bowl (large enough for the entire batch), blend butter, melted Peter’s® Chatham® milk chocolate and melted Peter’s® Broken Orinoco™ chocolate liquor together. In a separate pot, cook corn syrup, sugar and cream to 237° F. Wet wipe sides of pot after mixing before batch begins boiling. Allow to cool below 160° F. Slowly pour the hot mix into the chocolate/butter blend and mix together using a flat mixing blade. Spread fudge out to ½ inch thick and allow to cool to room temperature. Using an egg-shaped cutter, form eggs and allow to firm before enrobing with Peter’s® Chatham® milk chocolate. Decorate with tempered Peter’s® Original™ white chocolate colored with liquid candy color.

Yield: Approximately 150 pieces