Are you ready for a challenge? Today I would also like to test myself and try to prepare a beautiful "chocolate egg" at home: this year, the surprises inside the egg are personalized and to do this the only solution is to build the Easter egg from scratch. Ready? Let's go! Let's see the doses and steps to prepare a 450 g chocolate egg.
Video of the Recipe
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Identity Card of the Recipe
- 398 KCal Calories per serving
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Ingrediants
For a 450 g egg
- 450 g of dark chocolate
- 4 g of cocoa butter
To decorate
- 50 g of white chocolate
- a handful of colored beads or silver beads
- a handful of sugar flowers
Materials Needed
- 2 x 450g chocolate egg molds
- Pots for the bain-marie
- Brush
- Spatula and wooden spoon
- Baking paper
- Baking plate to join the two shells
- Tray
- Glossy food paper
- Fiocchetti to wrap the egg
- Disposable sac à poche
- Glass cup as a support for the egg
- Latex gloves
- Scissors
Preparation
Before starting
To prepare an excellent chocolate egg, you need to know what tempering is. It is a practice based on the variation in the melting temperature of the chocolate that allows us to obtain an optimal result: by respecting the variations in temperature described below, it will be possible to obtain a glossy, brilliant chocolate, it will break easily in the mouth but at the same time it will it will melt by biting it (also find out how filled chocolates and chocolate baskets are prepared with the tempering method!).- First let's start with the tempering of the chocolate. Considering that there are two shells and that each egg half requires a double stroke of chocolate, let's start by melting 280 g of dark chocolate in a bain-marie, bringing it to a temperature of 45 ° C. Once this temperature has been reached, immerse the saucepan in cold water until it reaches 29 ° C. At this point, increase the temperature again by 2 ° C (up to 31 ° C), again bringing the saucepan into the boiling water.
Why melt 280g of chocolate and not all 450g?
Because each shell requires a double coat of chocolate. With the first brushstroke, each half egg will need 140g of chocolate; for the second coat, on the other hand, 85 g of chocolate will be enough for each shell (140g + 140g + 85g + 85g = 450g)- Drain the melted chocolate into each shell, possibly with the help of a brush. Turn the molds over onto a tray lined with baking paper: in this way, the excess chocolate will drip onto the paper, perfectly covering any spots left "uncovered".
- Put the shells to solidify in the fridge for at least an hour.
- After an hour, remove the molds from the fridge and repeat the same operation performed to temper the remaining dark chocolate (170 g total). Then pour the chocolate into the molds (already brushed with the first coat of chocolate), turn the shells over again on the baking paper and leave in the fridge to solidify for another hour.
Attention!
Only with the double layer of chocolate will it be possible to easily detach the chocolate shells from the molds: a single stroke will not be enough because the thickness of the chocolate would be too thin and the shell would break.- Meanwhile, melt the white chocolate in a bain-marie and pour it into a disposable pastry bag, in which a small hole will then be made with scissors.
- When the chocolate eggs are solid, press lightly on the mold and remove the shells. Decorate them as desired with white chocolate, beads and flowers: to make the embossed decorations adhere, it will be sufficient to make a point with the chocolate - which will act as glue - and place the flower or bead on it.
- Heat a large pan with a smooth surface in the oven: when the oven is hot, remove the plate and place the two chocolate shells on it. Quickly insert a surprise of your choice in a shell, and match the two halves: the chocolate will melt and the two shells will adhere perfectly.
- Wrap the chocolate egg on glossy paper for food, decorate it with a few bows and store in a cool place.
Alice's comment - PersonalCooker
Here it is, with pride I present to you my chocolate egg: after a bit of effort and waiting for the consolidation of the chocolate, we have obtained a beautiful egg to give with affection to our loved ones. because it is customary to exchange Easter eggs: the egg is a symbol of the awakening of Nature after the long and difficult winter: may this gift therefore be a good omen to face in the best possible way and positively what spring is in store for us.Nutritional values and Health Comment on the recipe
From a nutritional point of view, the homemade Easter egg does not differ from the one that can be purchased. Obviously, the choice of raw materials is crucial to the healthiness of the product, but in any case, it is a sweet and highly fatty food to be consumed. in portions of 10-20g at a time.
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