Easter eggs - Home made

Hmmmmmm so as ever it's been a while :), that sounds like a Staind song. This weekend I made my  girlfriend Joanne her very own customised Easter egg, I felt it would be something different to the normal shop bought eggs. I decided upon making her a kinder egg styled egg, with milk chocolate on the outside and white chocolate on the inside , filling it with her favourite sweets dolly mixtures.

For making your own eggs you will need some equipment , you ideally need the following:

1 cooking thermometer
Rubber spatula
Easter Egg moulds
A basket for egg to sit in
Cellafane ( I got some nice stuff in a florist on Wicklow Street Dublin)

Ingredients: It's all about the chocolate, so I picked up 600g of Callebaut milk chocolate in Leonidas. I also purchased 400g of Callebaut white chocolate in Kitchen Complements , Chatham Street.

My Recipe:

1) You need to make sure to polish your moulds firstly so they are clean and free from dirt or dust.
2) Place a bowl over a pan of simmering water on a cooker top.
3) When making Easter eggs you will need to layer the moulds, so per layer you will use 200g of chocolate.
4) For the first layer melt 150g of choc and reserve 50g.
5) Slowly melt the chocolate in the bowl over simmering water
6) When melted, stir in the remaining 50g, this is called tempering.
7) Keep stirring with a spatula , stick in thermometer, when gauge reads 32-33 degrees Celsius, the chocolate will be sufficiently tempered. The purpose of this is to give the chocolate a glossy finish and it's characteristic snap.
8) Pour equal amounts in to the moulds making sure to coat the whole of the mould , ensuring to drain excess chocolate out as it will pool at the bottom other wise.
9) Place both moulds in fridge for 30 mins.
10) For next 2 layers repeat step 4-9.
11) For the white chocolate follow the steps 4-9 also.

12) Allow to refrigerate for 3 hours after the last layers are applied.
13) Remove from moulds by gently tapping them, and they will easily enough pop out.
14) To join the shells together, melt some chocolate and paint edges of shells, and stick together, place back in the fridge allowing to harden.
15) Remove and decorate as you so wish.


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