Chocolate Eggs, the Easter Recipe

There's no Easter without chocolate eggs, a great classic that's hard to give up: here's the recipe!

500 g of pastry chocolate

Description

The chocolate eggs are the element that, on the Easter tables, cannot absolutely be missing.

Loved by everyone, adults and children, the chocolate eggs make the holiday spent with relatives or friends even more enjoyable. For the little ones then, there is all the taste of waiting and expectation on the surprise contained inside the chocolate eggs, for an even more exciting afternoon.

This year at Easter, instead of buying and spending so much money on packaged chocolate eggs, try making them at home! Making chocolate eggs at home is not such an impossible task as you might think. You will just need the molds for the Easter eggs, a thermometer for sweets and our advice.

Here's how to make chocolate eggs, with genuine ingredients and above all with the possibility of deciding yourself the surprise to insert inside them!

Procedure

Melt the chocolate in a bain-marie bringing it to a temperature of 45° to melt all the fat part, cool it quickly by mixing the various parts up to 29°C for dark chocolate or 27°C for milk and white chocolate. Heat by 2 degrees; the final temperature should be 31° for dark chocolate and a couple of degrees less for other types of chocolate.

Now your chocolate is tempered.

To cool and mix the chocolate during tempering, without forming lumps and obtaining a smooth and homogeneous dough, you can add chocolate chips, which will cool it by melting.

At this point the dough should be poured into the molds. Rotate the shapes so that the chocolate adheres well to the entire surface and then let them cool upside down resting on baking paper.

If the operations have been carried out correctly, the chocolate eggs should detach themselves after about half an hour. Otherwise, you will just need to apply a slight pressure on the molds.

At this point you will have to place the surprise you have chosen inside one of the two halves; now you will have to slightly heat the edges of the egg in order to join the two ends and in a very short time your egg will be sealed!

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

To make perfect Easter eggs, you need two half molds for Easter eggs. You can find them almost everywhere now, there are both metal and plastic ones. If you are a beginner, we recommend using transparent and slightly flexible plastic ones: in this way you can better detach the two halves, once everything is finished. Secondly, you should get latex gloves, because it's always better not to touch the chocolate with bare hands, to avoid that the surface of your chocolate eggs is opaque. It is also important then to have the thermometer for sweets at hand, because the temperature of the chocolate is very difficult to calculate by eye.

Finally, you will obviously need the chocolate, better if it's pastry chocolate. The part that requires the most attention is the “tempering” of the chocolate.