The Easter holiday is coming! Why not try to make Chocolate Easter eggs with your family for fun? In this passage, I would like to share you with the easy recipe!
A pastry brush
A double boiler
- Melt 375g of the chocolate in a double boiler, stirring constantly. Using a sugar thermometer, bring the chocolate to 48℃ for dark chocolate or 45℃ for milk chocolate.
- To temper the chocolate, add in the remaining unmelted chocolate. Stir well, until smooth. When the chocolate reaches 32℃ for plain chocolate, it’s ready to use.
- Using a pastry brush, paint egg moulds with melted and tempered chocolate till covered. Chill for 10 minutes in the fridge. Brush again with chocolate, then chill again for 10 minutes. Finally, brush a third time and chill for a final 10 minutes.
- Carefully unmould the egg halves and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Carefully set back in the mould and chill for 10 to 15 minutes, or until set.
Just give it a try and you will have much fun in making them!