Chocolate Easter Eggs
Chocolate Eggs Method 1
- Firstly wipe the mould (particularly large ones) with a dry
cloth or a tissue to eliminate any moisture.
- Cut or fold the mould so that one half can be placed on the
other. The alignment procedure can be made easier by punching or
skewering a hole through the edging and placing a match through this
hole.
- For small moulds fill one half with liquid buttons. For larger
moulds three-quarter fill one-half with liquid buttons.
- Hold both halves together and shake up and down until both
halves are fully coated. Hold halves together with clothes pegs,
clips or rubber bands and place in the fridge.
- To avoid chocolate settling to the bottom of the mould, turn
upside down after about two minutes. When the egg is set (ie no wet
patches are apparent) unmold similarly to a normal chocolate.
Chocolate Eggs Method 2
- Fill both halves separately with liquid buttons and place in the
fridge. A box or bowl may help to keep the moulds steady.
- The buttons will set from the outside in and after a minute or
two you will see a dull patch on the edge where setting has
commenced. Gauging by this dull patch, once you have the desired
thickness, pour out the liquid centre. Place halves back into the
fridge until completely set.
- To join halves, place liquid buttons around one edge. Put
Smarties or gift in one half. (In Italy, watches or gold bracelets
are often used.) Then place one half onto the other.
An alternative way of joining the two halves is by gently placing
them face down onto a hot scone tray or plate until slightly melted.
This will produce a cleaner more effective join.
Inverted egg: As a novel variation to joining the normal way, place
the flat half of an egg onto a board, smooth liquid buttons on top and
join the curved edge of the other half until set. The top half can then
be filled with smaller eggs.
Eggs can also be joined with liquid chocolate to form a train effect.
Method 2 can also be used for making the heart box, dessert cases and
Christmas figures. |
