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Recipe by Christian Lorenzini. Ingredients for Chocolate Easter egg 4 servings:
- Chocolate 70% – 500 g
- White chocolate – 200 g
Chocolate Easter egg Cooking method
Melt chocolate 70%, bring to a temperature of 50-55’c, stirring constantly. This is best done by heating the chocolate in the microwave, stirring every 15 seconds so as not to overheat the cocoa butter that is in the chocolate.
Then, it must be cooled to a temperature of 27 degrees.
After the chocolate has cooled down, it must be brought to a working temperature of 31-32’c.
Pour the chocolate for the egg shell into a special mold, be sure to turn it over and knock in order to drain all the excess chocolate.
Leave at room temperature for 15 minutes, and then put in the refrigerator.
After the chocolate has hardened well, you need to remove it from the mold and to connect the two halves of the chocolate egg, you need to slightly heat the saucepan, turn it over, melt the edges a little and glue the halves of the eggs.
Preparing chocolate for decoration: white chocolate must be melted to 40-45’c, then any coloring should be added to the desired shade, and it must also be cooled to a temperature of 27’c.
Then heat up to working condition 29-30’c.
When the chocolate begins to harden, you can take any molds and make a decor for a chocolate egg.
Put the figurines in the refrigerator until completely solidified.
