Make your own 3D chocolate Easter eggs

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Posted on: 2022-04-14
 

Colourful 3D Easter eggs made at home.

Do you find putting homemade Easter egg halves together too fiddly in the long run? Then we’ve got just the solution for you! With our fantastic 3D egg mould, you can cast three-dimensional eggs straight away – no need to put them together at all; you can simply pop them straight out of the mould as finished 3D eggs! Well, doesn’t that sound tempting? Then be sure to watch the video and surprise your loved ones this Easter with homemade Easter eggs!

Key figures

Quantity: 28 pieces

Cooling time: approx. 30 minutes

Difficulty: Medium

Shelflife: 6 months

Ingredients

Chocolat de couverture | white, tempered
various cocoa butter colours

Airbrushing a chocolate mould

Place the cocoa butter colours in a bain-marie at a maximum temperature of 35 ºC.

Whilst the colours are melting, you can start by thoroughly polishing the moulds so that your finished product has a lovely shine. To do this, separate the two lower parts from each other. You can set the third, upper part aside for now; this does not need to be polished. Now pour a little liquid cocoa butter colour into a container, dip a toothbrush into it and run your finger over the bristles to create tiny dots on the chocolate mould.

Now it’s time for airbrushing. Always start with the lighter colour and then move on to the darker one. It’s best to place both moulds side by side so that, if you’re creating a gradient, you can see straight away how it changes as it goes up. Before using a new colour, you must make sure you’ve completely sprayed out the old one first. The best way to do this is into the airbrush’s cleaning container.

Once both moulds have been sprayed evenly with colour, you’ll need to clean the surfaces of both moulds thoroughly. It’s best to grab a kitchen roll and wipe off the excess colour.

If you’d like to know more about how airbrushing works, just have a look at this video:

If you’d like to learn more about airbrushing chocolates and different techniques, then come along to our new airbrush chocolate course!

Making your own chocolate moulds – clamping two moulds together

Once both parts of the mould have been thoroughly cleaned, you can now fit them together. Make sure nothing gets in between them that could prevent them from fitting together perfectly. You don’t need any additional clips for this mould, as it is fitted with very strong magnets. Once both parts are sitting perfectly on top of each other, you can now pour the chocolate into the mould.

We recommend filling the mould with the tempered couverture using a piping bag.

Important: Start by filling only one half of the mould with couverture. Once the first half is filled with chocolate, tap the sides gently with a spatula to allow any air bubbles to rise to the surface, ensuring there are no air pockets. Then pour the couverture back into your container. Tap the mould again so that as much chocolate as possible flows out, giving you a nice, thin wall. Run a spatula once along the edge of the mould to clean it.

If any of the openings in the eggs are partially blocked, you’ll need to pierce them with the back of a paintbrush or another thin stick. Usually, it’s 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 is thoroughly cleaned, place it in the fridge for a maximum of 5 minutes to allow the chocolate to set slightly. After this short cooling period, you can move straight on to filling them.

Now it’s time to use the third part of the mould. Place this over your other two parts. We recommend that you really only use this part for filling. You can now fill the Easter eggs with any filling of your choice. We’ve opted for a hazelnut filling, but of course you can also use a classic ganache, caramel or any other filling. The only thing we don’t recommend is a liqueur filling, as it’s too runny.

From here on, the process is essentially the same as with standard hollow sphere moulds. Simply fill the eggs up to the lower edge of the opening in the third part of the mould. Once all the eggs are filled, you’ll need to seal them with tempered couverture. To do this, simply place a small drop of couverture on each egg. Once they’re all sealed, run a metal spatula over the mould to ensure the couverture is evenly distributed, and then be sure to remove the third section of the mould immediately.

Now tap the mould a few times on the worktop so that the couverture spreads out a little, then place 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 slide a spatula into the joint and separate the top part from the bottom part of the mould. Now all you have to do is take the eggs out of the mould and enjoy!

Have fun making them!

Nutritional information per 100 g

Energy value in kJ:2263 kJ |Energy value in kcal:541 kcal |Fat:30 g, of which saturated fatty acids: 22 g |Carbohydrates:63 g, of which sugars: 55 g |Protein:5 g |Salt:0.3 g

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

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