Do you find assembling homemade Easter egg halves too tedious in the long run? Then we have the perfect solution for you! With our great 3-D egg mould, you can directly cast three-dimensional eggs that you no longer have to assemble, but can directly release from the mould as a finished 3-D egg! Well, doesn't that sound tempting? Then watch the video and surprise your loved ones with homemade Easter eggs!
Preparation time
5 min.
Preparation time
15 min.
Cooling time
30 min.
Ingredients:
Assorted cocoa butter colours
Here's how:
Place the cocoa butter colours in a water bath with a maximum temperature of 35ºC.
While the colours are melting, you can polish the moulds thoroughly so that your end product shines beautifully. Separate the two lower parts from each other. You can put the third upper part aside for now, it doesn't need to be polished. Now put some liquid cocoa butter colour into a container, dip a toothbrush into it and drag your finger over its bristles to create small dots on the chocolate mould.
Now it's time to airbrush. Always start with the lighter colour and then move on to the darker one. It's best to place both moulds next to each other so that if you do a gradient, you can see directly how it changes towards the top. Before you use a new colour, you must spray out the old one completely. This is best done in the cleaning container of the airbrush.
Once your two moulds are evenly sprayed with paint, you need to clean the surfaces of both moulds thoroughly. Grab a paper towel and wipe off the excess paint.
If you want to know more about how the airbrush works, watch this video:
If you want to learn more about airbrushing chocolates and different techniques, check out our new airbrush chocolates course!
Ingredients:
Tempered white couverture
Here's how:
If the two parts of the mould are well cleaned, you can now place them on top of each other. Make sure that there is nothing in between that could prevent them from sitting perfectly on top of each other. You do not need any additional clamps for this mould, as it is equipped with very strong magnets. If both parts fit together perfectly, you can now cast the mould.
We recommend that you fill the tempered couverture into the mould using a piping bag. Important: First fill only half of the mould with couverture. As soon as the first half is filled with chocolate, tap the edges with a spatula so that the air bubbles rise to the top and there are no air pockets. Then empty the couverture completely back into your container. Again, tap the mould so that as much chocolate as possible flows out and you get a nice thin wall. Run a spatula over the edge of the mould to clean it.
If the openings of the eggs are partially closed, prick them with the back of a brush or another thin stick. Most of the time this is just an air bubble that you can easily pop. Repeat these steps for the other half of the egg mould.
Once all the eggs have been poured and the mould has been cleaned, place it in the fridge for a maximum of 5 minutes to allow the chocolate to set. After the short cooling time, it's time to fill the mould.
Now you can use the third part of the mould. Place it over your other two parts. We recommend that you only use this part for filling. You can now fill the Easter eggs with any filling you like. We chose a hazelnut filling, but of course you can also use a classic ganache, caramel or any other filling. The only filling we don't recommend is liqueur, as this is too liquid.
Now everything is actually the same as with normal hollow sphere moulds. Fill the filling only to the bottom of the opening of the third part of the mould. Once all the eggs are filled, you need to seal the eggs with tempered couverture. Simply place a small drop of couverture on each egg. Once all the eggs are sealed, scrape the mould once with a metal horn so that the couverture is evenly distributed and then immediately loosen the third part of the mould.
Tap the mould on the bottom a few times to spread the couverture a little and then put the chocolate mould in the fridge for 20-30 minutes.
Once the time is up, you can take the eggs out of the fridge, carefully run a spatula into the joint and separate the top from the bottom of the mould. Now you just have to take the eggs out of the mould and enjoy!
Have fun making them!
Casting your own chocolate Easter bunnies
Make your own decor roulade
Cinnamon star recipe
Correctly temper couverture and chocolate
Making Halloween chocolates
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