If preparing chocolate eggs at home may seem like an impossible undertaking we want to reassure you … you can and even fun just follow the advice we give you in this article. You will need to bring a few sacs a poche (pastry bags) kitchen brushes, digital thermometer for food, silicone or polycarbonate molds in the shape of an egg and excellent chocolate for covering rich in cocoa butter.
To make an Easter egg that has nothing to envy to those perfect pastry shops you will have to temper the chocolate
Tempering chocolate may seem more difficult than it really is, varying the temperature of the chocolate to stabilize the cocoa butter and get a perfect product to make chocolates or Easter eggs can be done easily at home.
To get the best results, you need a digital kitchen thermometer (for jam, chocolate or sugar) available in the supermarkets provided, in shops selling confectionery products or more conveniently online, two pots (one larger where to put water) and one of two sizes smaller where to introduce chopped chocolate.
What is fundamental is not to let the water of the bain-marie come into contact with the chocolate by making only the water simmer … only the steam serves to melt the chocolate. Alternatively, you can melt the chocolate with a 350 w microwave medium low power at intervals of 10-15 seconds, checking each time if the product is melted.
After melting the chocolate, how do you cool it down to the desired temperature (29 melting degrees or 26 milk degrees)? Two different procedures can be followed:
Pour 1/3 of the melted chocolates on a marble top with a steel spatula, spread it out and mix it with movements from right to left until the temperature drops to 29 degrees (to be checked with a thermometer).
Or not to dirty the whole kitchen proceed with the method said for insemination melt in a bain-marie only half of the chocolate, when it will be melted remove the pot from the heat and add the rest of the chocolate (chopped or cut into flakes) mixed until it is all melted … doing so all the chocolate has reached a temperature of 29 degrees (to be checked with thermometer) Bring the chocolate (at 29 degrees) on the fire and always in a bain-marie bring it back to a temperature of 32 degrees for the dark chocolate 29 degrees for the milk one (to be checked with thermometer) and milk one (to be checked with thermometer) bring it back to the temperature of 32 degrees for the dark one 29 degrees for the milk one (to be checked with thermometer).
With a kitchen brush, spread a first layer of chocolate inside the silicone moulds (they are available at cheap prices in all the supermarkets supplied, in the shops selling confectionery products or more conveniently online.) being careful to insist on the edges to prevent them from breaking when you extract the chocolate from the mould.
Place the mould in the refrigerator for half an hour then take them back and spread a second layer of melted chocolate inside, let the refrigerator dry again for half an hour. Remove the moulds from the refrigerator, press gently behind the two half eggs to release the chocolate being careful not to break it. To complete the Easter egg, add the two half eggs, brushing the edge of one of the two chocolate moulds with a little melted chocolate.
Join the two half eggs making a little pressure and here is your Easter Egg ready to be packaged.