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In pagan times, eggs symbolized fertility, a new life, and a rebirth, humans looked to this white, round thing as a miracle, coming from a chicken, then turned into a small and cute chick. To celebrate Easter, a chocolate bunny, Easter chocolate bells, and Easter chocolate eggs, make a sweet dessert, for joy and happiness around an Easter table. Depending on the mold’s size, you can make large, medium, or small chocolate eggs.
How To Make Easter Chocolate Eggs?
- 500 g milk or dark chocolate couverture, chopped
- 5 g Cocoa Butter Powder
- Silicone egg mold
Preparation Of Easter Chocolate Eggs
(A) 1st step: Temper The Chocolate
- Melt the chocolate in a “bain-marie“, and observe the temperature of the chocolate using a thermometer.
- When the melted chocolate reaches 40-45° C, stir with the spatula until homogeneous, then pour 2/3 of the chocolate on the working surface (preferably a marble slab, because it’s cold).
- With a scraper, spread the chocolate, to be cold, and measure with the thermometer until it reaches 30°C.
- Transfer again the melted chocolate onto the bowl with the remaining 1/3 of chocolate. Keep the “bain-marie” hot, stir, and measure.
- At 35° C, add the cocoa butter, and stir; let the chocolate cool down to 29° C. Always keep the exact tempering of 29°C.
(B) 2nd step: To Mold The Chocolate
- Fill the cavities of the mold up to the rim, swirl the mold and pour the excess of the chocolate into the “bain-marie“, keep the chocolate at 29° C.
- Turn the mold upside down on a cooling rack, and eliminate the air bubbles by tapping slightly on the edges.
- Let the chocolate solidify, and shape for about 20 minutes. When crystallized, scrape the surface, flip the mold, and scrape again.
- Gently tap the mold, and turn it upside down to unmold Chocolate Eggs.
- To assemble the egg, heat a saucepan, heat the edge of each half of the egg over the pan, melt slightly the chocolate, then assemble the two shells, forming a glossy Easter Chocolate Egg
La Dorure’s Notes:
- The tempering keeps the chocolate glossy and easy to unmold.
- For a larger egg, repeat the steps from 1 until 3, and let the chocolate crystallize in the refrigerator for about 2-3 hours.
- For a fancy touch, assemble chocolate eggs with colorful ribbons.
- For a surprise touch, insert a small gadget or fortune paper before joining the egg.
- As a variation, fill the chocolate egg with caramel, almonds, or hazelnuts praline buttercream (see: Paris-Brest recipe).