Large Easter Eggs
How To Make Big Chocolate Easter Eggs... A step-by-step guide to a tasty Easter.
1 hour hr 30 minutes mins
Cuisine: Belgian
Keyword: Belgian chocolate, Chocolate eggs, Easter, Easter eggs
- Small candies for the surprise
- chocolate tempered (milk/fondant/white)
Preparation of the Forms:
Moulding:
Fill the molds completely with tempered chocolate. Limit yourself to a maximum of 8 shapes at a time to ensure an even treatment.
Place the molds on paper towels and let them sit for a few minutes.
Turn the molds over and use a vibrating table or a putty knife to remove the excess chocolate. Make a reverse circular motion to ensure that the chocolate is evenly distributed all around. This is crucial for sticking the two halves together. Scrape off any excess chocolate and place the molds upside down on paper towels.
Join:
To join the Easter egg halves, briefly heat one side on a hot plate.
Want to add an extra surprise? Then place some small candies in one half of the egg before sealing them.
Tips
- Make sure the chocolate is well tempered for a glossy finish and a good 'snap' when the egg is broken.
- Get creative with the fillings for a personal touch.