Crazy Chickens – a brilliant Easter idea

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Posted on: 2024-03-26
 

Chocolate chickens

These chocolate chickens are a massive hit! Coated in chocolate sprinkles, Hüppen flakes or other ingredients, these chickens are real eye-catchers! By adding the eyes and the hairstyle, you can give this chocolate figure its very own character. These cute and slightly quirky chickens are really quick and easy to make. Have fun making them yourself.

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What you'll need

Tempered couverture 

Milk, dark and white

Polycarbonate ‘goose’s egg’ moulds

Cornet

Marzipan or fondant in red and orange

Hüppen flakes, chocolate sprinkles,

coconut flakes, cocoa powder, etc.

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How to make a chocolate egg

For our chocolate eggs, we used the ‘goose egg’ and ‘chicken egg’ chocolate moulds. Please note that you’ll need two moulds for each whole egg. Of course, you can also use other moulds, but we would recommend using only larger ones, as the effect isn’t quite as impressive with moulds smaller than the ‘chicken egg’ size.

Wipe the mould thoroughly with kitchen paper, then fill one mould with tempered dark couverture to about 1 cm below the rim; place the second mould on top and secure it with the chocolate clips. Make sure they are really tight.

Then start swirling the mould gently and evenly (for about 1 minute) to fill it completely with the chocolate. Once everything is perfectly covered with the couverture, you should continue swirling it for about another minute to ensure the chocolate layer is as even as possible. Next, place the mould in the fridge for 5 minutes. Then take it out, remove the clips and put it back in the fridge for a further 20 to 30 minutes.

In the meantime, make the eyes, beak and comb.

Production and Decoration

Fill a cornet with white couverture that has been tempered to the right consistency, and pipe small ovals and circles onto baking paper. You can pipe them so that the eyes stick together in pairs, or make individual eyes. Then use tempered dark couverture to make small dots for the pupils on the piped white drops. Leave the eyes to set completely at room temperature.

In the meantime, you can make the beak, crest and chin flaps. You can decide for yourself whether to make these decorations from fondant or marzipan (marzipan simply tastes better). Briefly knead the modelling paste of your choice with your hands, then shape it into cones of different sizes. The cone for the beak must be thicker at the back and thinner at the front. The ‘cones’ for the rest should be very narrow at the top and get thicker towards the front, becoming slightly rounded. It’s best to dust your hands with a little baking starch so that the modelling clay doesn’t stick too much whilst you’re shaping it.

Composition

Take the eggs out of the fridge. Cut off the top of the eggs and carefully remove them from the mould. They should come out really easily. 

Now prepare some large bowls with different ingredients (chocolate sprinkles, Hüppen flakes, coconut flakes – whatever you like, as long as it’s not too coarse). Hold the eggs in your hand and coat them with tempered couverture (just like truffles). Then place them in one of the bowls containing the ingredients and roll them around in it using two spoons. Then place them on baking paper to set.

Using tempered couverture, pipe a large dollop onto a sheet of baking paper. As soon as you notice it starting to set and firm up, you can place the finished eggs on top. This gives them a stable base so they don’t roll away. Alternatively, you can place your chickens on a freshly poured chocolate slab. Now add small blobs of couverture chocolate precisely where needed and stick the decorations on. Make sure you wait until just before the couverture sets, so you don’t have to hold the decorations in place for ages.

Storage & Shelf life

The chickens have a shelf life of at least 6 months. Both marzipan and fondant simply become very hard over time and should not be eaten once this happens. It is best to store the figurine at room temperature (18–24 ºC).

 
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Posted in: Seasonal recipe ideas, Spring & Easter, Chocolate and pralines

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Comments

  • Osterhasen Form von Euch gekauft ,Eier & essbares Gras von Uster
    By: Marianne On 2024-03-29
    Rating:
    ★★★★★ (5.0)

    gute Formen Nestli mache ich mit Mandelstiffte & Schokolade Eier umhülle ich mit zerkleierten
    Kornflakes
    Teig liegt schon in der Kühle heute gehts los

    liebe Grüsse Marianne

    Replied by: Thomas Ramseier On 2024-03-29 Super, das freut uns mega zu hören. In dem Fall ganz gutes Umsetzen und frohe Ostertage! Süsse Grüsse

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