Easter is just around the corner! That means chocolate bunnies, chocolate bars and, above all, chocolate eggs. But so that the same eggs don't end up on the table like every year, we've come up with some cool new Easter eggs. For a special surprise, some of the eggs are also filled. We show you how it all works and how you can make your own Easter eggs in our latest video!
Preparation time
5 min.
Preparation time
10 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 35 ºC.
While the colours are melting, you can polish the moulds thoroughly so that your end product shines beautifully.
Pour some liquid cocoa butter colour into a container, dip a toothbrush into it and drag your finger over the bristles to create little dots on the chocolate mould. For the next colour, unscrew the lid completely, dip a wooden stick into it and use it to make slightly coarser splashes of colour on your chocolate egg moulds. Continue this system with the other colours until you are satisfied.
Now take a metal spatula and scrape off most of the excess colour from the mould. Finally, turn the polycarbonate mould over and drag it over a piece of kitchen or household paper to clean it even more thoroughly.
Finally, place the mould in the refrigerator for about 10 minutes.
Ingredients:
Tempered white couverture
Here's how:
Once the cocoa butter colours have set, you can now brush the moulds with tempered couverture. This is important so that there are no air bubbles in the mould. Once you have completely brushed on both moulds, you can now pour tempered couverture halfway into one of the moulds. Scrape off the couverture that has not landed in the egg mould with a metal scraper to keep the mould as clean as possible. Place the second mould over the first one and secure it with two clamps on each side. Now turn the clamped mould in a circle along the seam, tapping it repeatedly with a spatula. We recommend that you do this, as it will seal the seam well and the tapping will prevent air bubbles from forming.
Now you just have to keep the mould moving for about 5 minutes, turning it in all directions.
This will give the eggs as even a chocolate wall as possible.
After the 5 minutes, you can put the mould in the fridge for another 5 minutes. After the short time you have to loosen the clamps and let the eggs cool down for another 15-20 minutes.
Once the cooling time is over, you can take the mould out of the fridge and easily remove the eggs from the moulds.
And there you have your homemade, colourful Easter egg.
Ingredients:
Tempered white couverture
Here's how:
With one mould, the principle is relatively similar to two moulds that are clamped. You have to polish them thoroughly beforehand, decorate them with the liquid cocoa butter colours and then brush them with tempered couverture.
Now it's time to pour. Fill the individual mould completely to the brim with couverture. Then tap the chocolate egg mould briefly with a spatula so that the air bubbles rise to the top.
Now empty the couverture completely back into your container. While emptying, tap the edge of the mould in a circular motion so that the chocolate flows out evenly.
Scrape the bottom of the mould with a metal spatula to scrape off the excess couverture and clean the mould.
Now place the mould with the opening facing downwards on a cake tray lined with baking paper. This will help to form a slightly wider rim, which is very helpful when sticking together. Put the mould in the fridge for 15-20 minutes.
As soon as the cooling time is over, you can already boil water in a pan and place a cake tray on top.
Remove your homemade egg half shells from the mould. Fill two of the four half shells with marshmallows, sprinkles, chocolates, gummy bears or simply a personal letter. Briefly press the top half of the shell onto the warmed cake tray to slightly melt the edges and then place this half on the already filled bottom half of the egg.
You have a beautiful homemade surprise egg for Easter!
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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