|
How to Make Your Own Easter Eggs
It will not be difficult to make your own Easter eggs if you have the right and necessary molds. The biggest problem is that once the chocolate is melted, it will be difficult for you to template them yourself, so that, even in a few days, the cocoa butter might begin to separate and the eggs might begin to turn into a grayish unattractive color. The secret is to not make them right before Easter. Before you begin making the eggs, its important to make sure the molds are very clean, and the best way is to carefully rub the inside with paper towels.
If the children in your family are going to make the eggs, it’s generally better to use chocolate for covering cakes. This is not only considerably cheaper but it is also liquidier when it is heated up, making it easier to work with. If you want to use a higher quality chocolate, it is worth it to add around ten grams of pure white vegetable oil per each 110 grams of chocolate, since this will also make the chocolate become more liquid and easy to manage, and it does not deteriorate the flavor in a noticeable way.
Use a spoon and put some chocolate in the mold and incline it, so that the chocolate uniformly covers the interior of the mold. After this, you can add in a second layer of chocolate, although this isn’t essential, it will make it easier to loosen the chocolate from the mold. Once the chocolate has hardened completely and has slightly shrunken leaving a little space between the borders of the mold, remove it gently with a spatula. The two halves of the eggs can then be filled with your choice of candy or caramel, and will then be put together by spreading a little melted chocolate on the edges with a brush.
If the egg breaks when you are taking it out of the mold, don’t panic, simply melt it again and start over.
|
