Recipe: Homemade Chocolate Eggs
Ingredients:
- 250g silicone or plastic chocolate egg shape;
- 340g milk chocolate or half bitter / white chocolate
Directions:
Chop the chocolate into small pieces.
Place 2/3 of the chopped chocolate in the microwave for 30 seconds. Remove and stir well. Return to the microwave and repeat until the chocolate is completely melted.
Mix the rest of the chopped chocolate, to the chocolate that has already been melted. Stir until the chocolate dissolves. When a homogenous liquid is obtained, allow the chocolate to cool to room temperature.
Then place 2 tablespoons of chocolate in the shape cavity and with the back of the spoon spread the chocolate from the center to the ends of the shape without leaving any flaws.
Lightly tap the bottom of the shape on a flat surface to remove air bubbles. Turn the shape over the container where the chocolate has melted to drain the excess.
Wipe the ends and turn the egg shape down on a flat surface. Put in the freezer for 5 minutes.
Then over the layer of the already hardened chocolate, put another 2 tablespoons of chocolate in the center and again spread the chocolate towards the ends.
Remove the excess again, wipe it and put it back in the refrigerator for another 5 minutes. If you want your eggs to be thicker, repeat this action as often as you feel necessary.
When you finish the layers, leave it in the refrigerator until the back of the form is opaque. Finally unmount the egg, it should come off easily. If it does not unmount easily it is because it's not ready and needs to be in the fridge longer.
Once unmounted, leave the halves to rest at room temperature in a dry and airy place for 10 hours.
The eggs can be stored in a cool, dry place for up to 60 days. The most fun part, the decoration, is at your discretion. Porto Tasty suggests wrapping your eggs with the correct type of foil, that is normally used in bombons.
Happy Easter
Recipe taken from Zaask blog.
