- You will need: an Easter egg mould, a food thermometer and cotton wool.
- Wash your Easter egg mould in hot soapy water using a soft cloth or sponge (try not to scratch it), dry it well then buff using cotton wool.
- Chop up 3/4 of your chosen chocolate and place it in a heatproof bowl over a pan of barely simmering water. Allow it to melt very slowly – try not to let the water simmer or boil.
- When the chocolate has melted allow it to heat through until it reaches 45-55C. Then remove from the heat and stir in the remaining 1/4 of your chocolate.
- Keep stirring until it has cooled to about 26-27C. If it gets too cold and thick, put the bowl back over the hot water but try not to let it get hotter than 30C.
- Pour just over half of the chocolate into the mould, swirl it round then pour out the excess. Repeat with both halves of your mould.
- Leave to set upside down on a sheet of baking parchment.
- If tempered properly the chocolate should set hard fairly quickly. We put ours in the fridge for 10 mins and then left it in a cool place until completely set solid.
- To turn it out, flex the mould so that a bubble of air starts to travel from one side of the mould to the other, once it meets in the middle the egg should pop out. Be patient, as this can take some time. If it gets too warm while you’re trying to take it out, place it into the fridge or freezer for a couple of minutes.
- Once the egg is out, heat oven to 180C/160C fan/gas 4 and place a baking sheet into the oven to heat up.
- When the baking sheet is hot, take it out of the oven then place the chocolate egg onto the hot surface on its flat edge to melt it a little. Wear gloves if you can so as not to get fingerprints onto the egg. Use a palette knife to help you pick up the egg halves if they get stuck.
- Hold the melted edges of the egg together until they stick, then leave to set.
DESIGN AND DECORATION
Create designs on your egg using different types of chocolate. You can colour white chocolate with gel food colouring then brush it into the mould with a pastry brush. Let each colour set before you add the next one, then finish by pouring in one type of chocolate to coat the inside. Fill in any gaps like in this recipe: Homemade chocolate Easter egg
Another way to temper your chocolate is to use a marble surface. Melt all of the chocolate at once until it reaches 55C then pour it onto a marble slab. Keep the chocolate moving by scraping it around the surface and into the middle until it has cooled to 27C. Scrape it back into the bowl and warm it just until it reaches about 30C then it can be used.