Easter Pokeball Surprise

Begin by putting cornstarch in a rectangular dish and use it to create a mold. Next, separate the egg whites from the yolks and beat the egg whites until they form stiff peaks. In a pot, bring 0.4 cups of water, sugar, and honey to a boil until the syrup reaches a temperature of 250°F. Add the gelatin sheets to the syrup and stir well. Pour the syrup mixture into the beaten egg whites and continue to mix until foamy. Transfer the marshmallow mixture into a piping bag and pipe it into the molds. Allow the marshmallow to set at room temperature.

Cover the marshmallow with cornstarch to prevent sticking and gently remove it from the mold. Place the marshmallow on a wire rack and remove any excess cornstarch with a brush. Melt the milk chocolate, pour it over the entire marshmallow, and let it set.

Melt the white chocolate, divide it in two portions and color one portion red. Cut the chocolate egg in half, place it on a wire rack, and pour white chocolate over the bottom half and red chocolate over the top half. Leave to set.

Melt the edges of the chocolate egg on the bottom of a hot pot, then fill the chocolate egg with candy. Close the chocolate egg and place it on a stand. Add a black fondant belt in the center of the egg. Place a black fondant circle then a white fondant circle in the center of the belt. Serve and enjoy!