Chocolate eggs are always prepared for the Easter holidays, the younger population is most pleased with them, especially if they are made with a surprise. You can also make them in the shape of a bunny, but the mold should be of the approximate size. In addition to milk chocolate, you can also use dark or milk chocolate, or milk chocolate with hazelnuts, which is even nicer. The heating temperature of all chocolates should be at 45 °C. The temperature for hard dark chocolate must be lowered to 29 °C, and for milk around 27 °C for pouring into the mold. You can also use white chocolate if you want to decorate it on the outside, with the fact that you will have to wait for the chocolate to cool down well. Then apply the white decor on the outside again and put it back to cool. For this you will need an egg holder or a bowl. Follow this easy recipe.
Ingredients: simple, total time: 1h 10 min
500 g of milk chocolate or dark chocolate
two half plastic molds for Easter eggs 18-20 cm
kitchen brush
the surprise
Preparation:
In a glass bowl, steam the chocolate in a bain-marie. Once the chocolate has melted, remove it from the heat and let it cool for about 10 minutes. Or better yet, temper the chocolate. This mixture should be divided equally into two parts.
With a kitchen brush, start applying the first layer of chocolate to the molds. Put the two half eggs in the fridge for a couple of hours. Remove from the fridge and gently press behind the two half molds to release the chocolate without breaking it.
Prepare the surprise that you want to put in the egg and put it in the bag that you will put in the egg before closing it. To seal the egg, coat one of the edges of the chocolate egg with chocolate: it will act as glue. Place the other half of the egg and try to make the two halves adhere as much as possible. Your Easter egg is ready to be packaged.
Buon appetito!
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