Recipe for a Home made Easter Egg
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 02:00
Ingredients
Medium sized half moulds for Easter Eggs 2
Black chocolate 500 gr.
A thermometer for sweets
See our
Wine Tips
for your meals
Black chocolate 500 gr.
A thermometer for sweets
See our
Wine Tips
for your meals
Preparation
Put a large pot full of water on the fire and when the water boils, lower the flame. Put the chocolate in pieces into a small pot and emerge in the hot water until it has completely melted. Check that the temperature of the chocolate stays around 42 degrees Centigrade.
Switch off and pour ¾ of the chocolate onto a smooth surface (glass, ceramics, porcelain or even marble) and leave the remaining chocolate in the hot water in bain-marie but with the heat off. Work the chocolate with a plastic spoon until it reaches 30°C. Then take it up and put it back into the small pot with the remaining chocolate. Check the temperature - if it is below 35°C., put it back to bain-marie until it reaches this temperature.
Pour the chocolate quickly into the two half moulds and turn it around until the two moulds are properly lines. After a few minutes, the chocolate starts to solidify and you can put it into the refrigerator for a couple of hours. Take it out of the refrigerator and remove the two egg halves by pressing the two moulds delicately.
Before sticking the two halves together, even off the two edges using a small knife. Put an empty oven dish into a preheated oven for 15 minutes. Place the two edges of the eggs on the oven dish for a moment and then stick them together straight away.
The Chef's tips
As this Easter Egg is made of black chocolate it can be eaten by children and adults suffering from allergies or intolerances to dairy products.
Curiosity
It was only after the 16th Century that gifts were inserted in Easter Eggs.
Switch off and pour ¾ of the chocolate onto a smooth surface (glass, ceramics, porcelain or even marble) and leave the remaining chocolate in the hot water in bain-marie but with the heat off. Work the chocolate with a plastic spoon until it reaches 30°C. Then take it up and put it back into the small pot with the remaining chocolate. Check the temperature - if it is below 35°C., put it back to bain-marie until it reaches this temperature.
Pour the chocolate quickly into the two half moulds and turn it around until the two moulds are properly lines. After a few minutes, the chocolate starts to solidify and you can put it into the refrigerator for a couple of hours. Take it out of the refrigerator and remove the two egg halves by pressing the two moulds delicately.
Before sticking the two halves together, even off the two edges using a small knife. Put an empty oven dish into a preheated oven for 15 minutes. Place the two edges of the eggs on the oven dish for a moment and then stick them together straight away.
