Easter is just around the corner, which means it’s almost time to indulge in chocolate — my little weakness! With my mouth just watering at the thought, I decided that this year I would try my hand at making my very own chocolate Easter egg to make the occasion extra special. So, I set off on an Easter egg hunt to find the best way to go about it. Picking up a few tips along the way, I was on my way to becoming a low-key chocolatier for the Easter season. So, let me tell you about my experience.
Just a few essential items:
Use good quality chocolate that you know will taste good.
I’m personally not a big fan of cooking chocolate so I went for Beacons’ best — a cheaper option, but still hella tasty! I decided to use a combo of milk and dark chocolate for a perfect balance of rich, creamy, chocolatey goodness.
I used three 809g slabs, which turned out to be more than enough for my one egg mould. This means that you can adapt this amount according to how many eggs you want to make.
A plastic Chocolate egg mould
PNA had just what I needed — a gorgeous egg shape with a textured pattern. Also on offer was a whole bunch of shapes and sizes for the Easter season. So, you can really get your creative juices flowing and mould something spectacular!
Use these steps as a guideline and you’ll be able to crack it!
First things first, I broke the chocolate up into pieces and melted it over a low heat.
To melt the chocolate, I improvised with two steel pots that could fit comfortably on top of one another. And it works remarkably well! I boiled a bit of water first to speed along the process, poured it into the bottom pot, just over a quarter full, and placed the second pot on top of it. It’s important to make sure the top pot does not touch the water, otherwise, the chocolate may burn. I then placed the chocolate pieces into the top pot, while stirring away the lumps. Once all the chocolate had melted and the chocolate had a gorgeously glossy finish, I removed it from the heat.
Jamie Oliver recommends that you let the chocolate cool to approximately 35 degrees celsius. But I had no thermometer to determine this, so I took an educated guess and let it cool for just a few minutes — until it was still warm enough to pour into the moulds.
Now comes the trickiest part — place one spoon of chocolate into the mould and spread it as evenly as possible.
A handy tip: cut the mould in half and swirl the chocolate in the moulds separately as it is impossible to do simultaneously — believe me I tried!
Rather than have thin open gaps in the mould, I spread the chocolate nice and thickly, and rest assured, it’s all good if the chocolate spills over the edges.
When I was happy with the distribution of chocolate in each side of the mould, using the back of a knife I scraped away the excess chocolate from the rims of the moulds. I then placed the mould flat down on board covered in baking paper and left to cool down for about 15 minutes or so.
Once the chocolate had cooled and didn’t feel too runny, I then repeated the above process and added another thick layer of smooth chocolate to the mould. Ideally, you want a rim that is about ½ cm thick.
After scraping away the surplus chocolate around the edges, I then placed the moulds in the fridge and left to chill overnight (an hour or so should also be sufficient).
I was also given a nifty hack to place the mould in the freezer to ensure it hardens completely.
The next morning I carefully removed the hardened chocolate from each half of the mould. Easier said than done! The rim was slightly thinner than I had hoped, so I had to squeeze the mould extra gently to loosen the chocolate. Eventually, I managed to get it out with minimal breakage — to my relief! I then melted the rims of each chocolate egg half using a lighter and simply stuck the two halves together.
Voila! I made my very own chocolate egg, and I have never felt more chuffed with myself!
Keen to try it out yourself? Feel free to tell me about your experience making your own chocolate egg in the comment section below.