I love Easter. Born on Easter Sunday this spring holiday, and spring in general, has special meaning to me. The smell of blossom in the air. Crocuses and snowdrops popping up all around me. Spring fever! Every year, my mother made a big birthday cake covered with chocolate eggs. Maybe that’s why I’ve always wanted to make one myself. An Easter egg. Big and shiny. Last week I finally got up and did it. Turns out, there’s a lot to making the perfect chocolate egg… Do you have a minute?
Melt some chocolate, pour it into a mold and done? If only… That will leave you with a dull and soft egg that won’t come out of the mold. That’s why it’s important to temper your chocolate. This will bring it down to the right temperature and stabilize the crystals in the cocoa butter, which will give your egg a nice shine and crispy texture. You can do this by working on the chocolate on a marble slab, but in this recipe I will show you how to temper in a bowl. A lot less messy!
Set and store
Chocolate can get bloom (turn white) if it’s not properly tempered, hasn’t set right or is stored under the wrong conditions. At high temperature the fat components of chocolate will surface, leaving a white cast behind (fat bloom). Under cold and moist conditions, for example in the refrigerator, moisture can end up on the chocolate which makes the sugar dissolve, leaving a white hue (sugar bloom). So always store your chocolate in a dry place at room temperature. Good to know: as long your chocolate is not burned, you can melt and temper it again, so not all is lost.
Cleaning the mold
It’s important to clean your mold the right way. Rinse with a drop of dish soap and warm water (often this is not necessary), and polish dry and shiny with a soft cloth. Avoid touching the inside of the mold with your fingers.
Filling and decoration
Decorate your egg, by pasting whatever-you-want on it with some melted chocolate. Or turn your egg into a fortune cookie by putting a message inside. Take a look at my Pinterest board for inspiration.