To make your own Easter eggs or dipped or filled chocolates, all you need is time, tempered couverture chocolate and moulds.
Couverture is chocolate that contains more than 31% cocoa butter, making it easier to temper and work with. ‘Tempering’ is the process of improving hardness and elasticity of chocolate by heating and cooling.
Couverture chocolate has already been tempered but will need to be tempered again if you wish to make your own Easter eggs or dipped or moulded chocolates.
There are several ways to temper chocolate which range from extremely expensive to laboursome and complex.
For a simple method, follow these instructions.
To check if your chocolate is tempered correctly you will need to set a small amount. Do this by dipping a small piece of baking paper into the chocolate mix and sit at room temperature (below 24C) for:
– 5 minutes for dark chocolate
– 7 minutes for milk chocolate
– 10 minutes for white chocolate
If set properly, the chocolate should come away from the paper and snap, not bend.
Now you’re ready to make your Easter eggs or other shapes.
You will need moulds, a wide metal scraper, baking paper and rubber gloves. The amount of chocolate needed will depend on how large your moulds are and how many eggs you’d like to make. Any leftover chocolate can be kept at room temperature in an air tight container until needed. It can then be tempered again.
Make sure that the moulds are very clean by polishing the insides with cotton wool. The cleaner the mould the shinier the chocolate.
Spoon tempered chocolate into the mould and rotate so that the chocolate runs up to the edges. Keep rotating until mould is covered inside.
Tip out any excess chocolate. Use a metal scraper to remove any chocolate and to leave a straight edge. Leave to set. Repeat this step until the chocolate is the desired thickness. Place mould in the fridge for 10 minutes until set.
Remove from fridge and turn out onto baking paper – leave the mould over the egg for a few minutes to prevent condensation forming on the egg. Remove mould.
If you wish to fill your eggs, do so now. Our Metallic Chocolate ‘Coffee Beans’, Dragees (almond, white chocolate and coloured chocolate) and Callets (caramel, orange and strawberry or milk, dark or white chocolate) make excellent fillers. Dulce de leche makes a decadently delicious filling too.
Heat a baking tray in a hot oven for a few minutes. Wearing gloves, take 2 halves of an egg and hold them on the oven tray briefly to melt the edges. Press edges together and hold until stuck. Repeat with remaining halves.
Once you’ve made one or two and are feeling confident, you may want to add swirls. You’ll need to pipe a small amount of white tempered chocolate into the mould first. Allow to set, then add the first layer of tempered chocolate.