Easter Eggs: The DIY Chocolate Egg Recipe

    Without chocolate eggs, you know, it's not Easter. For this reason, after having recommended organic and fair trade eggs, we give you some tips on how to prepare it yourself, at home, with the most genuine ingredients and, above all, with the surprise you prefer!

    He is about to end up run over, his mother saves him

    Without chocolate eggs, you know, it's not Easter. For this reason, after having recommended organic and fair trade eggs, we give you some tips on how prepare it yourself, at home, with the most genuine ingredients and, above all, with the surprise you prefer!





    First of all you need them two half molds per Easter eggs, you can find them almost everywhere now, there are both metal and metal ones plastic. If you are a beginner we advise you to use transparent plastic ones and maybe a little flexible: you will be able to detach the two halves better once everything is finished. Then equip yourself with a pair of latex gloves (better not to touch the chocolate with your bare hands, you would risk leaving fingerprints or making the surface opaque) and a thermometer for sweets, because the right temperature of the chocolate it is a fundamental element in the process. Finally, of course, the chocolate! You will need 500 gr (or more if you want thicker eggs, perhaps with layers of different types of chocolate), better buy it in a pastry shop and ask for the one with a cocoa butter content of 35%. Alternatively, if you want to create a green product in all respects, you can opt for the tablet of organic chocolate milk, white or dark according to your personal tastes.

    Easter Eggs: The DIY Chocolate Egg Recipe

    At this point you have everything you need, now we explain how to create your eggs. Ah, before you get to work, don't forget to choose the one already surprise that you want to insert into your egg: you will have little time to position it and seal everything!

    The hardest part is the tempering, a succession of heating and cooling that makes the chocolate acquire luster and plasticity: for this reason we went to let us explain it by Febe Cacciotti, Owner of Collefiorito, a small artisan company in Rome that produces chocolate and sugared almonds.


    First melt the chocolate in a double boiler bringing it to the temperature of 45° to melt all the fat part, cool it quickly by mixing the various parts up to 29 ° for the dark or 27 ° for the milk and white chocolate. Reheat 2 degrees again; the final temperature should be 31 ° for the fondant and a couple of degrees lower for the others. Now your chocolate is tempered: it will take 2 minutes for the dark chocolate to set, 3 minutes for milk or white chocolate.


    Easter Eggs: The DIY Chocolate Egg Recipe

    Ma how to cool and mix chocolate during tempering, without forming lumps and obtaining a smooth and homogeneous dough?

    There are 3 methods:

    1. Move the saucepan in which the chocolate was melted into a bowl of very cold water, turning with a spatula to cool it evenly, taking care to 'scrape' it well from the sides of the saucepan.
    2. Once the chocolate has melted, it is left to cool to a temperature of 35 °, then 1/3 of this is turned over on a marble surface, the mass is spread using a spatula, it is taken and let it fall on the marble with the help of a second spatula, taking care not to incorporate air. When it has congealed, put it back in the saucepan: the chocolate will be all tempered.
    3. More flaky chocolate is added to the melted chocolate, which cools it by melting.

    At this point the mixture must be poured into the molds; be careful, however, that the latter are perfectly dry and clean: any trace of humidity or grease would in fact ruin the hard work done, as well as make the chocolate lose its shine and make the eggs difficult to detach. Then remember to always use odorless detergents per wash the molds, because chocolate absorbs odors like a sponge!


    That said, make sure that the containers have a temperature around 20 degrees for the plastic ones (transparent or not) and 25 for the metal ones and pour the tempered chocolate, until it reaches a generous third of the mold. Rotate the shapes so that the chocolate adheres well over the entire surface e then leave them to cool upside down on baking paper.


    If the tempering operations have been carried out correctly, the eggs should detach on their own after about half an hour. Otherwise, exert a slight pressure on the molds (for this it is better to use transparent plastic ones!).

    At this point, place the surprise you like most inside one of the two halves, slightly heat the edges of the egg (with a hot knife, or by passing the two halves on a heated plate or, again, using melted chocolate to be placed on the edges thanks to a pastry bag) and add them carefully: in a very short time your egg will be welded!

    Now you can decorate it with sugar designs (you can also buy those already made and stick them with melted chocolate chips that will serve as glue) or with curls and squiggles drawn with chocolate thanks to the typical pastry bag. Then pack it with some fabrics, maybe sew and embroider yourself et voilà: the egg is done!

    Eleonora Cresci

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