Name: Large Easter Eggs
Cuisine: Belgian
Ingredients: Small sweets (for the surprise); chocolate (tempered (milk, dark or white chocolate))

Mise en place

Ingredients

Small sweets (for the surprise)
chocolate (tempered (milk, dark or white chocolate))

Equipment

baking paper
burner
scraper
warming plate
chocolate moulds

Method

Get cooking

Preparation of the Moulds:

Remove any chocolate residues from the moulds with a spatula.
Use a burner to lightly warm the chocolate moulds. Then wipe them clean with a cloth to make them completely clean.

Moulding:

Fill the moulds completely with tempered chocolate. Limit yourself to a maximum of 8 moulds at a time to ensure even treatment.
Place the moulds on kitchen paper and leave them for a few minutes.
Turn the moulds over and use a vibrating table or spatula to remove the excess chocolate. Make a reversed circular motion to ensure the chocolate is evenly distributed all around. This is crucial for bonding the two halves together. Scrape off any excess chocolate and place the moulds upside down on kitchen paper.

Hardening:

Let the chocolate harden at room temperature.
Remove excess chocolate with the spatula.

Cooling:

Place the moulds in the fridge for at least 10 minutes to let the chocolate firm up.

Removing from the Mould:

Remove the moulds from the fridge. The half Easter eggs should now easily come out of the moulds by gently prising them with one finger.

Joining:

To join the Easter egg halves, briefly heat one side on a warming plate.
Want to add an extra surprise? Then put some small sweets in one half of the egg before sealing them together.