Friday, 15 June 2012

EaStEr EgGs


 ChOcOlAtE eAsTeR eGgS



First, you need around 400 to 500g of quality chocolate.
Break the chocolate into small even pieces and place it in a bowl over a pan of hot water – this eliminates the chance of it burning in the pan. Make sure you properly temper the chocolate: warm it to 47┬║ and then allow it to cool to body temperature by taking it off the heat and continuing to stir it thoroughly. Next, you need to buy an Easter egg mould. Once the chocolate has melted, pour enough into each mould to fill it a quarter-full and swirl it around to cover the interior. 

 Be careful to make sure that the excess does not gather in the centre otherwise you will get an uneven thickness. Leave the two halves in the fridge to set. Repeat this as many times as you like - the more layers you create, the thicker the egg will be. You can leave  it overnight so that it will crystalise properly and shrink back from the mould         - take it out of the fridge, warm it with your hands and pop the shell out.

The fun really begins here. You can put small gifts inside and then seal the halves together by sealing the edges together with melted chocolate. Make sure to return the egg to the fridge to firm up again. Once your egg has set, add a ribbon and it’s ready to go.
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