Chocolate Easter Egg with Milk Chocolate
Category: Desserts
Servings: 1 Easter Egg (approximately 18 cm in length)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk Chocolate | 750g |
Instructions:
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Prepare the Chocolate: Start by chopping the milk chocolate into small pieces to help it melt evenly. You will need a smooth working surface, preferably a marble slab. Begin by melting about two-thirds of the chocolate using a double boiler method. Keep the temperature of the chocolate around 29°C (84°F). If it drops too much, use the warm water from the double boiler to gently reheat it. On the other hand, if it gets too hot, use the marble surface to cool it down by spreading and stirring the chocolate with a spatula.
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Temper the Chocolate: Once your chocolate has reached the desired temperature, transfer it to a clean bowl with the remaining third of the un-melted chocolate. Mix the chocolate thoroughly until it reaches the proper consistency. This is the tempering process that will give the egg a smooth, glossy finish.
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Mold the Egg Shells: Prepare your Easter egg mold. For this recipe, you’ll need a mold that is about 18 cm (7 inches) in length. Pour the tempered chocolate into the mold, ensuring that it evenly coats the entire interior surface. Hold the mold and gently rotate it so that the chocolate covers both the base and sides of the mold. Once coated, flip the mold upside down over a tray to let any excess chocolate drip out. Lightly tap the mold to release any trapped air bubbles and to even out the chocolate layer.
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Remove Excess Chocolate: Use a scraper or spatula to clean the edges of the mold, removing any excess chocolate around the rim. This will ensure the egg has a smooth, uniform edge.
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Set the Shells: Let the chocolate cool and set for a few minutes. After the initial layer has hardened, pour the remaining chocolate back into the mold, repeating the process to form a second layer. This helps create a thicker, sturdier shell for the Easter egg.
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Release the Molded Egg: Once the chocolate has fully hardened, gently remove the two halves of the egg from the mold. Lightly press on the sides of the mold to release the chocolate without damaging it.
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Seal the Egg: To seal the two halves of the egg together, heat a large pan (about 23 cm / 9 inches in diameter) on the stovetop. Once the pan is warm, place one half of the chocolate egg on it, allowing the edges to melt slightly. After a few moments, press the other half of the egg onto the melted edges to fuse them together. Hold them in place for a few minutes until the chocolate has fully set and the halves are securely sealed.
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Finishing Touches: Your homemade milk chocolate Easter egg is now ready to be wrapped, gifted, or enjoyed as a sweet Easter treat.
Enjoying the Easter Egg: This homemade Easter egg makes the perfect gift or centerpiece for your Easter celebrations. Whether you fill it with sweet surprises or keep it classic, it’s sure to be a hit with chocolate lovers. The smooth, glossy finish and rich, creamy milk chocolate will make this treat truly memorable for the holiday.
Notes:
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Chocolate Tempering: Proper tempering ensures that your chocolate will have a shiny, smooth surface and will snap when broken, rather than being soft and uneven. Be patient with this process for the best results.
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Storage: Store your completed Easter egg in a cool, dry place, away from direct sunlight. Ideally, keep it in an airtight container to maintain its freshness.
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Customization: You can fill your egg with small candies, trinkets, or even surprise someone with personalized chocolate treats inside. Get creative and make it a special Easter gift!
This recipe is perfect for adding a personal touch to your Easter festivities. Whether you’re a seasoned chocolatier or a first-time creator, this step-by-step guide will help you craft a stunning and delicious milk chocolate Easter egg to share with friends and family.
