- 200g of any of our smooth Heavenly Chocolate bars (2x 85g + 1x 30g bars)
- Easter mould (made of two halves)
- Kitchen thermometer that can read low temperatures
- Food prep gloves
- Cotton wool balls
- Wash each half of the Easter egg mould with hot soapy water.
- Dry carefully then buff the inside of the mould with a cotton wool ball. The more your mould shines the better the finish on your your egg will.
- Line a baking sheet with baking paper
- Melt and temper the chocolate - see method below
- Half fill one mould with the chocolate then tip this way and that until the inside of the mould is completely covered with the chocolate. Pour the excess back into the chocolate bowl and the pass a palette knife across the the top of the mould to clean the excess on the edges.
- Repeat steps 4+5 with second mould.
- Set the moulds flat side down onto the lined baking sheet. (You can if you wish at this point sprinkle the inside of your egg with crushed caramel pieces or cookie crumbs or crushed sweets)
- Place in the fridge and leave to set for roughly 10 minutes
- Once the chocolate is set, flex the moulds to gently release. Do this slowly so you can see the chocolate come away from the plastic.
- Heat a baking tray in the oven until it is warm.
- Wear your gloves, to avoid fingerprints, pick up one side of the chocolate egg. Carefully rub the flat edge of the egg on the tray, this will clean off any messy edges.
- Repeat with the second egg half. Hold the melted edges of both pieces together for a few moments until they stick.
- Wipe away any excess then pop back into the fridge for it to set.
- You can decorate your egg by sticking on sweets with melted chocolate if you so wish.
How to temper chocolate:
Tempering is the process of heating then cooling chocolate to form a specific type of crystals in the cocoa butter. If we simply melt and cool It, it will quickly ‘bloom’, with dots and streaks of cocoa butter. It melts quickly when touched too. Tempered chocolate will quickly set hard and shiny, won’t bloom, and shrinks as it cools, making it easy to remove from a mould.
Here’s a simple method: Break up 3/4 of the chocolate into a heatproof bowl. Melt until it is flowing and smooth. Silk chocolate should reach 43C, and dark 45C. Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces have melted and the thermometer shows 28C for silk and 30C for dark (make sure you are testing the temperature of the chocolate, not the bowl underneath). This can take a while, so have patience and keep stirring. Use as soon as possible. If the chocolate starts to get too cold and thick as you use it, heat for just a few seconds and stir well.
Have you made a Pure Heavenly Easter Egg? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.