200g good-quality milk chocolate, about 36% cocoa solids
- 200g good-quality white chocolate
- pink food colouring gel (optional)
- 100g plain chocolate, 70% cocoa solids (optional)
Equipment you'll need
- plastic Easter egg mould (made of two halves), either smooth or crackled (see tip)
- wide artist's brush or clean pastry brush
- kitchen thermometer that can read low temperatures
- cotton or plastic gloves
- a box, plus shredded paper or tissue to protect the egg (see tip)
- Wash each half of your Easter egg
mould with hot soapy water and a soft sponge, then dry carefully. Using a ball
of cotton wool, buff the inside of the mould. The better the shine on the
mould, the better the finish on the chocolate.
Clean the mould
- Melt then temper the white chocolate for the brush strokes (see below tip).
- Colour half the melted white
chocolate with a little of the gel if you want, then brush graphic stripes of
chocolate onto the moulds. Let each colour set before you add the next (setting
is really speedy if you’ve achieved good temper). Go over some stripes twice,
to make the colours pop out. Repeat the melting and tempering process with the
dark chocolate, if you like.
Create the stripes
- Line a baking sheet with
parchment. Melt and temper the milk chocolate. Half-fill one mould with the
chocolate, then tip it this way and that to completely cover the mould.
Fill with milk chocolate
- Pour the excess back into the
chocolate bowl, and scrape a palette knife across the mould to clean it up.
Repeat with the other half of the egg. Set the moulds, flat-side down, on the
lined sheet. Transfer to the fridge and leave to set for about 10 minutes.
Leave to set
- When the chocolate is solid, flex
the moulds to gently release. Take your time – you will see the air slowly
creep its way between the plastic and the shiny, hard chocolate. Heat oven to
Release from the mould
- Heat a baking sheet in the oven
until warm. Put the gloves on (prevents fingerprints) and pick up one side of
the egg. Any messy edges can be melted flat by holding them against the tray.
Next, carefully rub the flat edge of the egg on the tray to melt it a little.
Melt the edge
- Repeat with the second side. If
you’re struggling to pick up the egg from the tray, use your palette knife to
Repeat on the other side
- Hold the melted edges of the egg
together for a few moments until they stick. Wipe away any excess, then leave
the egg to set in the fridge for a few minutes. The egg is now ready to give or
wrap up for Easter. Store in a cool place away from fluctuating temperatures.
Stick halves together
Easter egg moulds
The large mould used in these photos is about 14cm, medium
is 10cm and smaller ones 8cm. Available from specialist cake or craft shops.
Try covering an old shoebox with pastel paper for an easy
homemade gift box.
Tempering is the process of heating then cooling chocolate to form a specific type of crystals in the cocoa butter. If we simply melt and cool shop- bought chocolate, it will quickly ‘bloom’, with dots and streaks of cocoa butter. It melts quickly when touched too. Tempered chocolate will quickly set hard and shiny, won’t bloom, and shrinks as it cools, making it easy to remove from a mould. Here’s a simple method:
- Break up 3/4 of the chocolate into a heatproof bowl. Melt until it is flowing and smooth. White chocolate should reach 43C, milk and dark 45C.
- Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces have melted and the thermometer shows 28C for milk and white, 30C for dark (make sure you are testing the temperature of the chocolate, not the bowl underneath). This can take a while, so have patience and keep stirring. Use as soon as possible. If the chocolate starts to get too cold and thick as you use it, heat for just a few seconds and stir well.