Make ZURU Smashers Surprise Eggs from Chocolate Yourself
Two-colour chocolate eggs with a secret inside
Do you want to surprise your children at Easter with a homemade ZURU Smashers surprise egg? These surprise eggs are quick and easy to make – all you need is a suitable Easter egg chocolate bar mold. In our range you'll also find the matching capsules, which you can fill with sweets, a figurine, a toy or a personal message. Just make sure to use a large enough egg mold so that the surprise capsule fits inside.
Ingredients
CHOCOLATE & CAPSULE - for approx. 6 XL eggs
FILLING FOR THE CAPSULE
Step by step
Cast the egg halves and line them with milk couverture
Choose and polish the mold
Choose a chocolate Easter egg mold large enough for your surprise capsule to fit inside. Polish the mold thoroughly to begin with — that's the only way to get a nice shine at the end.
Fill the egg halves completely with tempered milk couverture. Then tap gently against the mold with the Chocolate hammer so that all the air bubbles come out.
Lindt Couverture Milk 0.5 kg
miniSchoggi tempering device for couverture and chocolate
Chocolate mold Egg XXL
Chocolate mold Egg XL, 2-part
Empty out and scrape off
Turn the mold 180 degrees and tap it with the hammer until only a little couverture flows out. Scrape off the excess couverture with a Spatula and, at the end, run the metal horn over the mold as well so that the surface is clean.
Let it rest upside down — the edge trick.
Place the cast mold chocolate-side down on a sheet of baking paper and leave it for 5 minutes at room temperature. This way the excess chocolate runs evenly to the edges — and you get a slightly thicker chocolate rim that makes it easier to glue the egg halves together later.
Baking paper 42 x 33 cm, 25 pieces
Scrape off and chill briefly
After 5 minutes, lift the mold off the baking paper and turn it over — the couverture has now set slightly. Run the metal horn over the mold once more so that a nice, even rim forms, then place the mold in the fridge for 5 minutes.
Cast the white layer
Take the mold out of the fridge and repeat all the steps with tempered White couverture: fill the mold, turn it 180 degrees, tap with the hammer, scrape clean with the metal horn and place it upside down on the baking paper for 5 minutes. Then scrape the surface off again and put the finished cast mold in the fridge for 20 to 30 minutes.
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Fill and assemble
Fill the capsules
After approx. 20 minutes you can release the chocolate eggs from the mold. Now fill the surprise capsules: sweets, cake figurines, toys or a personal letter — in our range you'll also find cake figurines in a suitable size. Note that the capsules are relatively large: the small capsule fits in the Ostrich egg and Egg XL molds.
Capsules for surprise egg small, 10 pieces
Capsules for surprise egg medium, 10 pieces
Capsules for surprise egg large, 10 pieces
Glue together over a water bath
Bring a little water to the boil in a pan, take the pan off the stove and place a metal tray or a plate on top. Put the filled capsule into one egg half and release the other half from the mold. Press the open edge of the egg half onto the warmed tray for a few seconds until the chocolate starts to melt, then glue the two halves together. Let the eggs set for 15 minutes at room temperature — after that you can wrap them up nicely, for example in Aluminium foil or in a Transparent bag.
Aluminium foil for chocolate bars Red 150 pieces
Aluminium foil chocolate Gold, 150 pieces
Transparent bag with firm base medium, 10 pieces
ZURU Smashers Surprise Eggs
Ingredients
CHOCOLATE & CAPSULE - for approx. 6 XL eggs
FILLING FOR THE CAPSULE
Preparation
- Prepare: Polish the egg mold — the capsule must fit in the mold (small → Ostrich egg or Egg XL).
- Milk layer: Fill the mold with tempered milk couverture, tap, empty out, scrape off, 5 min upside down on the baking paper, chill 5 min.
- White layer: Repeat the same with white couverture, then chill 20–30 min.
- Fill: Unmold the eggs, fill the capsule with the surprise and place it in one half.
- Glue together: The finished surprise eggs made of chocolate keep easily for six months. Just be mindful of what you fill the capsules with – the contents should not be able to go off.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe has been tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Milk 2.5 kg
Capsules for surprise egg medium, 10 pieces
Accessories
Metal horn
Chocolate mold Ostrich egg
miniSchoggi tempering device for couverture and chocolate
Chocolate mold Egg XXL
Chocolate mold Egg XL, 2-part
Chocolate hammer
Capsules for surprise egg small, 10 pieces
Capsules for surprise egg large, 10 pieces
Spatula Medium
Baking paper 42 x 33 cm, 25 pieces
Aluminium foil for chocolate bars Red 150 pieces
Aluminium foil chocolate Gold, 150 pieces
Transparent bag with firm base medium, 10 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
So your ZURU Smashers surprise eggs turn out perfectly
Before casting, check whether your capsule really fits in the egg mold — the small capsule fits the Ostrich egg and the Egg XL, while the medium and large capsules need the Egg XXL. Nothing is more frustrating than a perfectly cast egg that the surprise won't fit into.
The double layer makes the eggs sturdy enough to hide and transport – and creates a moment of surprise when you break them open and the white appears inside. If you like, reverse the colours or use a coloured white couverture on the inside.
The 5 minutes upside down on the baking paper are no coincidence: the couverture runs to the rim and makes it thicker – exactly where the two halves are glued together later. Don't shorten this step, otherwise the glued seam will break.
Frequently asked questions
The small capsule (007107) fits the Ostrich egg chocolate mold and the Egg XL. For the medium and large capsules you'll need correspondingly larger molds such as the Egg XXL. When in doubt: try placing the capsule in the mold before casting.
Yes – only tempered couverture becomes shiny as it sets, snaps nicely and releases cleanly from the polished mold. Untempered chocolate stays dull, turns grey and sticks in the mold.
Of course – then you simply cast twice with the same couverture. But you shouldn't leave out the second layer: a single layer is usually too thin for a large egg with a capsule inside and quickly breaks when glueing together or unpacking.
Print recipe
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Related products
Metal horn
Spatula medium
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture milk 2.5 kg
Aluminum foil chocolate gold, 150 pieces
Chocolate mold ostrich egg
miniSchoggi tempering device for couverture and chocolate
Chocolate mold egg XXL
Chocolate mold egg XL, 2 pieces
Baking paper 42 x 33 cm, 25 pieces
Aluminum foil for chocolate bars red 150 pieces
Chocolate hammer
Transparent bag with solid bottom medium, 10 pieces
Capsules for surprise egg small, 10 pieces
Capsules for surprise egg medium, 10 pieces
Capsules for surprise egg large, 10 pieces
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