(Left column: smooth, & crocodile pattern egg moulds. Middle column: the lustrously sheen egg halves prior to packaging. Right column: the final packaged product with label & more chocolate goodies inside!)
For this Easter I have managed to make 18 large eggs, & about a 100 solid chocolate bunnies. These are all two-toned – a swirl in one colour, & then another colour to complete the shape. Inside, I have put in a bag of assorted El Rey couverture chocolate buttons, & a chocolate bunny.
One day I’d like to write a (lengthy) post about how to make these eggs, as it’s actually not so difficult to make & the satisfaction level goes mile high when the eggs come out of the mould super-shiny, just like how every good quality chocolates should do. You just know that the taste of these chocolate eggs would meets your high anticipation…
But for now, I’ll just quickly explain the making process:
How to make Easter Eggs:
- 1. temper chocolate
- 2. make a swirly pattern in to your (half) egg moulds
- 3. temper chocolate which is another colour from your swirl
- 4. pour it in the mould
- 5. pour back the chocolate from the egg in to your bowl, so that you are essentially left with a coating/ film of chocolate on the mould surface
- 6. Wait slightly, & then pour again for another coating so that the egg shell becomes thicker
- 7. When the preferred thickness of the egg shell is achieved, thoroughly let it solidify
- 8. De-mould. It should come out easily if your chocolate was tempered correctly!
- 9. Place a bag of sweets, etc in the egg
- 10. Prepare a flat tray with tempered chocolate, & dip the edge of one side of the egg. Stick the two egg sides together
- 11. Let it dry completely & then package!