Milk Chocolate and Hazelnut Easter Egg
Category: Desserts
Servings: 1 Easter egg
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk chocolate | 750g |
| Toasted hazelnuts | 120g |
Instructions:
To prepare the Milk Chocolate and Hazelnut Easter Egg, begin by gently melting the milk chocolate using the bain-marie method. Fill a small pot with water, ensuring that the water level is just below the bottom of the bowl in which you place the chocolate. Slowly heat the water, allowing the steam to melt the chocolate without direct heat contact.
While the chocolate is melting, use a thermometer to measure the temperature of the chocolate. Stir occasionally to ensure it melts evenly.
Once fully melted, begin tempering the chocolate. Start by transferring it onto a marble surface and use a spatula to work the chocolate. This process helps the chocolate to cool slightly and develop a smooth texture. After about 1/3 of the chocolate has been tempered, move it back into the bowl, and mix it in with the remaining chocolate. The goal is to bring the temperature down to 29-30°C (84-86°F).
If the chocolate temperature drops too much during this process, warm the bowl over the pot of hot water to raise it slightly. Alternatively, if it becomes too hot, continue working the chocolate on the marble surface in small amounts until it reaches the right consistency.
Now, pour the tempered chocolate into an Easter egg mold, ensuring you fill both halves of the mold (approximately 7-8 cm per half). Rotate the mold gently to distribute the chocolate evenly inside. Afterward, invert the mold onto a tray to let any excess chocolate drain off.
While the chocolate is setting, lightly toast the hazelnuts in a pan for a few minutes, just until they are fragrant. Once toasted, chop the hazelnuts coarsely to ensure they maintain some texture.
After the chocolate has slightly set, take the mold and use a scraper to gently remove any excess chocolate from the edges, refining the shape of the egg halves. Now, sprinkle the chopped hazelnuts over the chocolate. Allow the chocolate to crystallize by letting it sit at room temperature for about 2-3 hours. If the room temperature exceeds 20°C (68°F), place the mold in the fridge to speed up the process.
Once fully set, carefully remove the chocolate halves from the mold by gently pressing on the sides. Be cautious not to break the delicate chocolate shell.
To seal the two halves of the Easter egg together, heat a skillet that is about 23 cm in diameter (slightly larger than the egg) on low heat. Place one half of the chocolate egg into the pan with the open edge facing down. Allow it to warm up slightly to soften the edges, then place the second half onto it, pressing gently to fuse the two halves together.
Hold the two halves together for a few minutes until they seal properly and form a smooth, unified egg. Your Milk Chocolate and Hazelnut Easter Egg is now ready to be gifted or enjoyed on Easter Day.
This festive treat combines the creamy richness of milk chocolate with the delightful crunch of toasted hazelnuts, making it a perfect indulgence for Easter celebrations. Enjoy the process of crafting this homemade chocolate egg and share the joy with family and friends!
