Ingredients and utensils
- Egg molds or easter figure
- Brush that does not lose bristles
- Chocolate: Keep in mind that pastry dips are much easier to use if you don’t have experience working with chocolate.
- Candies to fill the eggs
- royal icing
Preparation
Cut the chocolate as small as possible and melt it in a bain-marie. Stir until the chocolate is completely melted and smooth.
Proceed to fill the molds with chocolate. For that, use a brush and load it with the previously melted chocolate. It is important to fill the mold paying special attention to the edges.
Take the mold to the refrigerator and leave it until it is completely solidified (it takes approximately 15 minutes).
Remove and repeat the operation, paying attention to the edges.
Carefully unmold the Easter egg. Do it gently, so it doesn’t break.
Fill one of the halves with the candies and surprises. Then, with a cone with hot chocolate, distribute the chocolate on the edge and then very neatly join both halves. Let dry for a few minutes
With royal icing or hot chocolate, fill the bag to decorate the Easter egg.
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The proper temperature for chocolate is 40° to 45°.
If you don’t have a thermometer, you can remove some of the chocolate with a knife and put it on your lower lip to check that it’s just barely warm.
Before brushing the mold with chocolate, you must dip the knife in the chocolate and take it to the refrigerator for 5 minutes.
When you remove it and press down with your fingers, the chocolate should be firm. This ensures that the tempering is adequate and you will be able to unmold it easily.
If you use the microwave, it should be for periods of 30 seconds, so you can remove and check if the chocolate is melting in a controlled way. This can be done several times, but always taking care not to burn the chocolate.
The brush should not lose hair. If you don’t have any, you can pour a little chocolate into the mold and move it around so that everything is covered.
To the royal icing is added a little bit of confectionery coloring of your choice.
Source: Ambito
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