Place all ingredients other than the freeze dried fruit into the TM bowl and melt 30 min/40°C/speed 1.
Add as much freeze dried fruit as you think is needed. Stir through using a spatula.
Tip into egg mould in two halves, filling completely. When slightly set, remove the centre chocolate and spread onto a silicone mat (available in my store). Decorate with more fruit for the bark, and place the mould into the fridge.
When ready to unmould the egg and join the halves, remove the egg, open side up and heat the chocolate with a hair dryer or blow gun. Join the halves. Decorate as desired.
Hoppy Easter 2016!