Method :

Melt and temper Milk Chocolate.
Put in egg shaped mould. Turn mould up side down to make a Hollow eggshell.
Cool shells in a refrigerator for 15 minutes.
Take out shells from mould.
Fill up with wrapped Assorted Chocolate.
Join both the shells with melted Milk Chocolate.
Let it dry for 5 minutes in air-conditioned room.
Then wrap in colourful foil and arrange in a basket.