No chocolate eggs, you know, is not Easter. For this, after having recommended organic eggs and fair, we give you some tips on how to prepare it yourself, at home, with the most genuine ingredients and, above all, with the surprise you prefer!
First you need two half-molds to Easter eggs, can be found almost everywhere now, there are both plastic metal. If you are a beginner we recommend using transparent plastic ones and maybe some flexible: you can thus take better the two halves after all. Get a pair of latex gloves (better not touch the chocolate with your bare hands, you risk getting fingerprints or make the surface matte) and a thermometer, because the correct temperature of chocolate is a fundamental element in the process. Finally, of course, the chocolate! There will be 500 grams (or more if you want thicker eggs, perhaps with layers of different types of chocolate), better buy it in pastry and get one with a cocoa butter content equal to 35%. Alternatively if you want to create a product green in every way you can opt for organic chocolate milk, white or dark chocolate according to your personal taste.
At this point, you have everything you need, now we explain how to create your eggs. Ah, before setting to work, don’t forget to choose already the surprise that you want to insert into your egg: you will have very little time then to place it and seal it all!
The hardest part is the tempering, a succession of heating and cooling that gives chocolate gloss and plasticity: for this we went to let us explain by Febe Cacciotti, owner of Collefiorito, a small company that produces chocolate and confection crafted of Rome.
First, melt the chocolate in a double boiler to 45° temperature to melt the fat, cool it quickly amalgamating the various parts up to 29° the fondant or 27° for chocolate milk and white chocolate. Heated again by 2 degrees; the final temperature should be 31 degrees for the fudge and a few degrees less for others. Now your chocolate is temperate: it will take 2 minutes because the fondant sets, 3 minutes for the milk chocolate or white.
But how cool and stir the chocolate during the use, without forming lumps and obtaining a smooth and homogeneous?
There are 3 methods:
1) You move the saucepan where it was melted chocolate in a bowl of very cold water, turning with a spatula to cool it down evenly making sure to ‘ scrape ‘ right from the walls of the pot.
2) Once melted chocolate, you let it cool at a temperature of 35° c, then topples 1/3 this on a marble floor, widens the mass using a spatula, you take it and fall back on the marble with the help of a second spatula, being careful not to incorporate air. When it has curdled defers in saucepan: tempered chocolate will be everything.
3) You add the melted chocolate more chocolate shavings, which cools it melting.
At this point the mixture is poured into mould; take heed though they are dry and clean: any moisture or grease would ruin the hard work done, besides losing luster and chocolate eggs hardly detachable. Remember then to always use odorless detergent to wash the dies, because the chocolate absorbs smells like a sponge!
That being said, make sure that the containers have a temperature around 20 degrees for plastic ones (transparent or not) and 25 for the metal ones and pour the tempered chocolate, until a third abundant mould. Rotate shapes so as to adhere well the chocolate over the entire surface and leave to cool upside down on baking paper.
If tempering operations were performed successfully, the eggs should come off after about half an hour. Otherwise exert slight pressure on the molds (for this it is better to use plastic transparent ones!).
Now place the surprise you like inside one of the two halves, lightly heated egg edges (with a hot knife, or by passing the two halves on a heated plate or using melted chocolate to be placed on the edges with a piping bag) and add them with caution: in no time your egg will be paid!
Now you can decorate it with drawings of sugar (you can also buy ready made ones and attack them with drops of melted chocolate that will glue) or with curls and swirls painted with chocolate thanks to the typical piping bag. It then with textiles, perhaps sewn and embroidered by you et voilà: the egg is done!