Ingredients for Chocolate Easter Eggs:
150 g. milk chocolate topping
100 g. white chocolate
1 mould for Easter eggs
1 kitchen brush
1 fine brush
Before you start with Easter eggs Chocolate:
- Chop the chocolate with milk and melt in bain-marie two-thirds of the total, about 100 g.
The ideal is that you have a specific saucepan for bain-marie, but if not with two casseroles (one inside another) you can melt it perfectly.
- We put to heat water in a casserole and when it starts to boil put on the saucepan where we will have our chocolate with milk.
The best thing is that the chocolate melts slowly, so it is better than the saucepan with the chocolate does not stay inside the water that we have boiling.
- If it is necessary we hold it with the hand in the air so that the heat it receives is only that of the steam of the water, do not worry, the process will be very fast. We stir constantly until all the chocolate has dissolved.
- Remove from the heat the saucepan with the melted chocolate and add the 50 g. of chocolate with milk that we leave aside.
With the residual heat of the already melted chocolate, and without ceasing to stir, the new chocolate that we have added will melt.
If you use chocolate cover this will be the technique to use to make shiny chocolate.
- To start working with it, the chocolate will be almost cold, at about 30º C.
Modelling of the Easter egg Cooling of the egg parts:
- We support our Easter egg mould on two supports and with a kitchen brush we paint the entire surface of both cavities with chocolate.
- Initially, we will not be completely covered the whole surface with chocolate, we will continue to see through it. It will be in the subsequent passes when the egg will be completely covered.
- We store the mould in the refrigerator for 15 minutes until the chocolate hardens before repeating the operation.
It will take no less than three strokes to make the egg well covered and 4-5 millimetres thick.
- It is important to insist especially on the edges of each half smearing the chocolate as it is the area of union with the other half of the egg, and therefore the weakest point.
It can happen to you that between passes and passes, the chocolate has already hardened and does not serve to spread.
- What we will do is put the saucepan for 10 seconds on the steam of the water that we have put to boil in a casserole. We remove and stir until it melts again. You will be able to work with it again.
- We repeat the process with the white chocolate, melt it. When it is almost cold we spread it on each half of the egg, repeating the process three times.
- We keep it in the fridge this time upside down, with the chocolate part hidden. When the chocolate is fully solidified it will fall off the mould on its own.