Easter 2018: How to make your own chocolate egg

Shop-bought are easier, but producing your own chocolate egg is surely a whole lot more satisfying. Learn how to with this step-by-step guide

Friday 02 March 2018 12:26
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Eggs are synonymous with Easter and symbolic for their association with fertility and springtime. Chocolate Easter eggs started to appear in the late 19th century, pioneered by Cadbury in 1875. Making your own eggs gives your Easter gifts a personal touch and they’re fun to put together.

To get a really shiny finish, it is necessary to temper the chocolate. This is the process of gently heating and cooling in order to align the sugar crystals. You will need a thermometer to do this; however, if you would prefer to not temper the chocolate you will still end up with a perfectly edible egg – you’ll just need to be a little more creative with the decoration as the chocolate will have a mottled effect. It is also important to use the best quality chocolate you can buy; 70% cocoa or above.

1. Begin by tempering the chocolate. Break the chocolate up into small pieces and place ⅔ in a large glass or metal bowl over a pan of very gently simmering water. Let the chocolate melt gradually and heat until it reaches 55°C

2. Remove the bowl from the heat and stir in the remaining chocolate, bringing the temperature down to 28°C

3. Return the bowl to the heat and bring the chocolate up to a temperature of 32°C

4. Use a pastry brush to brush a thick layer of chocolate evenly over the mould

5. Transfer to the fridge to set for 5 minutes before adding another layer of chocolate. Wipe around the edges of the mould. Repeat with the other chocolate shell and transfer to the fridge to set for 1 hour

6. Once the chocolate has completely set, carefully remove from the moulds by gently pushing down on the shell

7. Heat a baking tray and push the edges of the shells onto it

8. Stick the two halves together and hold for a couple of seconds to seal. Your egg is now ready to decorate

Tips:

For extra shine, polish the egg moulds with cotton wool before using.

Wipe around the edges of the mould before the chocolate sets to get a perfect set.

Work quickly with the chocolate – if it gets too cool it will need to be re-tempered.

Add an element of surprise by hiding chocolate truffles inside the egg.

Once you've made your own egg take a look at our tips on how to decorate an Easter egg.

Guide courtesy of Great British Chefs. Visit their site for more Easter recipes

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