Allow the Chocolate Queen, Kirsten Tibballs, to show you how to make an expert-quality chocolate egg for Easter.
Temper the dark chocolate by placing it in a bowl in the microwave for 30 seconds at a time until you have half solid pieces of chocolate and half liquid. Stir vigorously and once all the chocolate is melted, it should be tempered.
Polish the mould with cotton wool and apply a thin layer of tempered dark chocolate with a brush to the surface of each egg and set aside for a few minutes to set.
Once set, scrape the top surface of the mould with a metal scraper.
Fill the mould with dark chocolate and scrape the top surface and sides of the mould. Tap the mould on the bench to eliminate air bubbles.
Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper. Once all the excess chocolate has been taped out, scrape the mould while it is still upside down.
Ensure the top surface of the mould is scraped clean and place the mould face down onto a clean sheet of baking paper and let it sit for 10 minutes at room temperature to set.
Once set scrape the surface of the mould with a metal scraper before placing the mould in the fridge for 20 minutes and then unmoulding. Try not to touch the surface of the unmoulded egg with your fingers too much to avoid leaving finger prints.
Warm a flat tray in the oven to 50°C. Handle the egg halves with cotton or plastic gloves and slightly melt the edge of each half slightly and join, then insert stick at the bottom of the egg.
Create paper piping cones from triangles of baking paper. Temper the white chocolate by placing it in a bowl in the microwave 30 seconds at a time until you have half solid pieces of chocolate and half liquid. Stir vigorously and once all the chocolate has melted (it should be tempered). Fill five small bowls with white chocolate and sieve a different oil soluble colour into each one. Stir each colour in vigorously and place into the prepared piping bags.
Pipe stripped lines on the finished eggs. Remove stick once finished.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*When moulding you will need to temper more chocolate than you require to enable you to create the hollow chocolate eggs. The remaining chocolate can be stored for the next time you are preparing with chocolate.
To learn more from Kirsten, you can attend her Savour School in-person or online.
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