Do you want to know how to create an Easter egg at home? Perfect! All you need to do is read every step of this recipe to create them well. You need a few ingredients, but also a lot of patience and a lot of technique! You can listen to the Italian recipe, told by me at Cafè Bleu, the radio Bistrot of RBE.
Ingredients for a 16 cm high chocolate egg:
- 400 g of 50% dark chocolate
Prepare a bain-marie: put the chocolate into a glass or ceramic bowl and place it over a pot full of water. Light the fire and melt the chocolate over a moderate heat. When the chocolate is melted, remove it from the bain-marie and ,continuing to mix, let the temperature lower. The temperature must be between 45 and 50 Celsius degrees, then it is necessary to use a thermometer.
Mix until this temperature is reached. At this point, place the bowl on top of another bowl containing cold water and a few ice cubes. Not to crystallize the chocolate the temperature must go down to 34 Celsius degrees. Once this temperature has been reached, remove from the water bath and mix until it reaches 28-29 Celsius degrees.
Then replace the bowl on the pot that contains hot water and raise the temperature until it reaches 31-32 Celsius degrees. Then pour the chocolate in the mold for Easter eggs and let chocolate adhere well to the walls of the mold. Refrigerate for 15 minutes.
You will have to repeat the tempering chocolate operation and pour again the chocolate into the mold and put back in the fridge for 15 minutes. After remove the mold from the fridge and unmold the two halves of the egg. Heat a baking pan in the oven at 60 Celsius degrees for a few minutes, remove it from the oven, turn it over and cover it with aluminum foil. Place one of the two halves of the egg on it to dissolve the edges slightly, just a few seconds! You have to do the same operation with the other half and after attach them to create the whole egg.
You can decorate the eggs as you want!