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I show you how to make Chocolate Easter Eggs, the simple way.
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You will need:
Easter Egg Mould - rub with cotton wool before use for better shine
Cotton gloves - readily available in most supermarkets
Probe thermometer
Chocolate - For 1 standard sized egg (15cm) : 250g Chocolate chopped + 50g finely chopped (only add as much as needed to reach required temperature).
Ideally use couverture chocolate as the extra cocoa butter makes it more liquidy when melted and thus easier to coat the mould but most good quality eating chocolate will work. If using non-couverture, work quickly and perhaps give it a little shake to move it around inside the mould and tap it when holding it upside down to remove the excess if it has become very thick.
1. melt chocolate in bowl sitting over pan of steaming water (not quite simmering), ensuring bottom of bowl not touching water. Be careful to ensure no water droplets enter the chocolate. Stir as it melts and as soon as reaches 45 degrees C, remove from heat.
NB
1)temp must reach at least 45 C but it must not go beyond 50 degrees C so it may be better to remove it from the heat just before it reaches 45 degrees C as it will probably increase up to 45 C thanks to the residual heat from the bowl.
2) if the tip of your thermometer is resting against the base of the bowl, the temperature is going to be hotter and not reflect the temperature of your chocolate accurately - try to keep the tip in the chocolate itself and move it around a little to give you an accurate reading.
3) Wipe the tip of the thermometer before re-inserting it into the chocolate (if you remove it!) to give you an accurate reading.
4) Once you remove the chocolate from the heat, take care to move away from the steaming pan of water (unlike I did in the video!) to prevent water droplets affecting the chocolate.
2. Add a few pieces of chocolate at a time (about 5 grams) and stir well until completely melted before adding next few pieces (otherwise lumps will remain). Continue until temp drops to about 36 degrees C. From this point add a couple of pieces at a time, stirring until fully melted, until the temperature drops to 32-34 degrees C. If the temperature has dropped within this range and a couple of unmelted pieces remain, remove them, working swiftly.
3. Coat inside of mould with chocolate, invert (tap the mould a couple of times if chocolate has become very thick) to remove excess. Scrape off excess chocolate whilst still holding it face down.
Then place it, face-down onto baking paper.
4. After 3-4 mins (maybe a little longer for milk or white choc) scrape off excess chocolate and place back onto baking paper. Leave to set in a cool dry place (NOT the fridge!) for a few hours.
5. Lift off mould and put on some cotton gloves to prevent fingerprints.
6. Heat large saucepan for about 30 seconds. dry base then lightly press first shell onto it. Fill with chosen filling and then repeat with second shell.
7. Press the two shells together and hold for 30seconds/1 minute then carefully place down onto baking paper (if it doesn't stand upright you may need to prop it against something).
8. Once set (at least an hour), make base by pressing it gently onto heated pan. Twist to ensure its melting down evenly (only a few seconds otherwise you will create a hole and filling will fall out!). Return to baking paper, and leave to set completely before wrapping and enjoying.
If you make these I would LOVE to see. Please post a picture to my Facebook page : / tri-1772076983008397 or tag me on instagram
4 апр 2017
