#chocolate easter eggs #DIY easter eggs
It’s Easter! In this video you will learn how to make Easy Chocolate Easter Eggs. In a fun, floral & elegant design. The elegant design is done using a mould made with Agar Jelly. Using dark chocolate, white chocolate and modelling chocolate to create these great designs for Easter.
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**RECIPES BELOW**
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Ingredients - Jelly with Agar Agar (NO GELATIN)
1tsp Agar Agar powder
250ml (1cup) Water
12.5g (2.5 tsp) Sugar (optional)
Ingredients - Modelling chocolate
Dark Modelling Chocolate
10oz (1 1/2 cup) Semi-Sweet Chocolate
5oz (3/8 cup) Corn syrup
White Modelling Chocolate
12oz (2 cup) White Chocolate
4oz (1/3 cup) Corn syrup
Modelling Chocolate Method for both recipes
- Melt the chocolate in the microwave in 10 - 20 second bursts - Make sure that chocolate is melted well and there are no lumps.
- Warm up the corn syrup slightly in the microwave about 5 - 10 seconds only
- Add the corn syrup to the chocolate and gently fold in about 20 - 30 stirs only
- Once all of the corn syrup has been gently mixed in. Transfer to a zip lock bag or cling film (Saran wrap) to cool down either on the work surface or in the fridge.
- Before using the modelling chocolate, you may have to microwave for a few seconds, so that you can knead it and work with it. If you microwave it for 2 long it will be too soft to work with and you will have to wait until it has cooled down (you can pop it in the fridge to help it cool).
*If you over stir the corn syrup into the chocolate it will turn into a greasy mess, so make sure do not over mix. Once all the corn syrup has been mixed in STOP!
*Mix modelling chocolate with gumpaste to make it more flexible.
Check out my Easy Gumpaste Recipe here: • How to make EASY Gumpa...
*Modelling paste can go very soft if your hands are to warm/hot. Use cornflour to stop it from getting sticky.
EDIBLE GLUE / SUGAR GLUE RECIPE
Clean Container for storing the glue
¼ tsp CMC or Tylose powder
1/3 cup of boiled water (that has cooled slightly)
This recipe is for a small quantity to get you started if you need more, just double the recipe. Take a clean container, add 1/4 tsp of CMC or Tylose powder, then add 1/3 cup of boiled water (that has cooled slightly), pour the water over the CMC or Tylose powder give it a stir or a shake. Leave it overnight or for at least for 4 hours until cooled to room temperature. It may look cloudy at first, with lumps, but don’t worry about this, the lumps will dissolve, and you will be left with a clear solution, that can be used on any edible creation. Once made up, it must be stored in the fridge and can be kept for up to 1 month.
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and make your bakes super professional and perfect every time.
Check out this link to RU-vidr ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
• Why You Should Use A K...
Top 10 best Kitchen Scales 2021 - scafe.shop/top...
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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Music: youtube.com - Staycation - Corbyn Kites, Half Day - Bad Snacks, Fender Bender - Bad Snacks
With Love,
Thanks for watching!
13 сен 2024
