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Chocolate Eggs
If we are going to talk about chocolates, we need to consult someone who has a burning passion to make the best luxury handmade chocolates. The only one who fits that bill in our book is Vicki Papazaharias, founder and creative director of Adixions, the aptly named atelier of bespoke artisan chocolates.
Equipment
- Thermometer
- Egg mould
- Pastry brush
- Small spatula
- Baking tray
Ingredients
- 350 grams Couverture dark chocolate
- Your favourite seasonings
- Your favourite dried fruits and nuts
Instructions
- Place chocolate in a heat-proof bowl. Microwave in 10-second intervals for 1 minute, making sure you stir after each interval.
- After a minute, you may see some solid couverture. Continue to stir until it is all melted. At this point, check the temperature of the chocolate—it would most likely be approximately 40 degrees. To get the dark chocolate in a perfectly tempered state, your thermometer should read 31 – 32 degrees. You can drop the temperature gradually and carefully by adding a tablespoon of chopped chocolate. Make sure you chop the chocolate as this assures it will all melt easily. Continue until the couverture is at 32 degrees.
- Use a pastry brush to brush a thick layer of chocolate evenly onto your egg mould. Place the mould in the fridge for a few minutes to set. Once set, brush another thick layer of chocolate over the first one.
- Sprinkle your favourite seasonings on the inside of the chocolate egg. With a spatula, scrape the edges of the eggs clean. This will make it easier to get them out later on. You can then let the chocolate sit on the side to allow it to set or you can put it in the fridge to speed up the process to 3 – 5 minutes.
- Once set, gently slide out your chocolate egg halves using just your hands. Try not to handle your eggs for too long as they can be sensitive to your warm hands.
- Place your baking tray over your stove flame or heat element for 10 – 15 seconds.
- Remove the tray from the heat then place your egg halves, edge side down, on the warm tray for 2 – 3 seconds so the edges begin to slightly melt.
- Gently hold the egg halves together so they fuse together and form a complete chocolate egg. Repeat this process for the remaining egg halves.
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