Whether you are celebrating Easter or not, Easter eggs are all over the market place and they look delicious. Here’s what you can do to make one at home. All you need are a few ingredients, a couple of key techniques under your belt – and lots of chocolate!
100 gm white chocolate, broken into pieces
250 gm dark chocolate, broken into pieces, plus 50g extra for glueing it together
Easter Egg Mould
Smear the egg moulds with a drop of sunflower oil on the inside.
Temper the chocolate (a method of heating or cooling chocolate for moulding or coating other foods). Break the chocolate and melt carefully into a bowl over a pan of gently simmering water. Afterwards, take the chocolate off the heat and allow to cool slightly.
Pour choclate into each mould and leave the chocolate to set in.
When the egg has set, remove each half carefully from its mould. Stick the two halves together using some more melted chocolate and leave to set somewhere cool.
Gently press the top and bottom of the mould, one side at a time, to release the egg.
Watch a video to understand the technique: