April 8th, 2007

Happy Easter!

Coco&Me Easter Egg

(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!)

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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.

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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…
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But for now, I’ll just quickly explain the making process:

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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!

7 Comments »

  1. Can only imagine what your workload must have been like coming up to this weekend! Think it’s okay to try making easter eggs after Easter?! Hope you’re enjoying a hard-earned rest. Happy Easter to you too.

    Comment by Laura - April 8, 2007 11:13 pm

  2. Actually it wasn’t so bad work-load wise. I had been making these eggs slowly, over the last two months (while tempering the chocolate for coating the weekly truffles), because I only have four egg-halves to play with… I wish I owned more, but these professional moulds are darn expensive!!
    Have a great Easter weekend!

    Comment by Tamami - April 9, 2007 8:33 am

  3. Hi sweetie, Happy Easter! Wow, is there anything you can’t do?! ? Hey, guess what, you should be proud of me because I managed to make your brownies:) I took them into work and everyone seemed to love them! Thank you so much for sharing the recipe. Can’t wait to try more. And yes, I’m still coming to London in August and if it’s still possible, I would love to go to Paris avec toi!

    Comment by Akiko - April 9, 2007 12:41 pm

  4. Happy Easter to you too!!
    Although I guess Japan don’t have this Monday as a bank holiday I presume…
    Wow, you’ve tried the brownies? *Ta!* ;-) And I’d love to go to le Paris with you this time! God, I need a break…! Can’t wait til August! t xxx

    Comment by tamami - April 9, 2007 1:24 pm

  5. hi Tamami,

    I have spent the last hour and a half catching up with all your news since it has been a long while since I have visited your blog. I am so amazed that you have so much dedication to write all this as well as making all your cakes and chocolates and looking after “I”. No wonder you are knackered.
    Your stall looks amazing and I am definitely going to visit you at the market soon. I have my eye on those macaroons.
    We have been so busy during this holiday although doing what I am not sure.
    Are you free next week? Maybe Wed, come for lunch before nursery?

    Comment by Judy - April 12, 2007 8:45 pm

  6. Hey Judy!! Thanks for commenting on my blog!! It’s soo nice to hear from you. “I”‘s been asking about going to yours again, & so yes, please!, we’d love to pop around next wednesday! Will call you later! Til then, T xxx

    Comment by tamami - April 13, 2007 11:13 pm

  7. I send you and your visitors my best greetings.

    Comment by unibet - March 22, 2008 3:36 pm

 

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