You will need:
Dark chocolate buttons (or chopped chocolate)
A large glass bowl
A temperature probe
Easter egg moulds, polished meticulously with a lint-free cloth (it is important to do this well to ensure your eggs have a great shine and come out of the moulds easily)
A palette knife
A wire rack
- Set out everything you will need, as you will need to work quickly once the chocolate is tempered.
- To temper the chocolate, place 300g in a bowl and heat for 30 seconds in a microwave set to medium, then remove and stir with a spatula. Repeat this process as necessary until all of the chocolate has melted.
- When the chocolate reaches 56˚C for dark chocolate (48˚C for milk or white), remove to the work surface and stir in another 100g of chocolate buttons, adding them gradually.
- Pay attention to the temperature, checking regularly; ideally, you should aim to have all of the buttons melted by the time the temperature gets to 32˚C for dark chocolate (or 29˚C for milk or white chocolate). If you need to add more buttons to reach the desired temperature that is no problem; however, don’t let it drop below 32˚C as it will start to set and be more tricky to work with. You can warm it gently in the microwave for 5-10 seconds to help maintain the ideal temperature if needed, but it is best simply to work quickly while the chocolate is the correct temperature.
- Flood a mould with the melted chocolate, taking care to cover every bit of the mould. Hold the mould upside down over the bowl of melted chocolate and let the excess run out. Scrape the edges clean with the palette knife, then place upside down on a wire rack and allow to set. Repeat until all of your moulds are filled.
- When fully set, gently remove them from the moulds.
- Fill a heatproof jug with boiling water and simply run the edges of two matching halves along the outside of the jug; this will gently melt them and you will be able to stick the two halves together to make a full egg.