Remove any residual chocolate from the molds with a putty knife.

Use a blowtorch to lightly heat the chocolate molds. Then wipe them with a cloth to make them completely clean.

Fill the molds completely with tempered chocolate. Limit yourself to no more than 8 molds at a time to ensure even handling.

Place the molds on paper towels and let them stand for a few minutes.

Turn the molds over and use a vibrating table or putty knife to remove the excess chocolate. Make a reverse circular motion to make sure the chocolate is evenly distributed all around. This is crucial for the two halves to stick together. Scrape off any excess chocolate and place the molds upside down on paper towels.

Allow the chocolate to harden at room temperature.

Remove excess chocolate with the putty knife.

Place the molds in the refrigerator for at least 10 minutes to allow the chocolate to firm up.

Remove the molds from the refrigerator. The half Easter eggs should now come out of the molds easily by gently prying them with one finger.

To assemble the Easter egg halves, heat one side briefly on a hot plate.

Want to add an extra surprise? Then put some small candies in one half of the egg before gluing it shut.