Step by Step

• • 1
    

  • How to make a chocolate Easter egg

    1) Collect 600 g of chopped dark chocolate in a saucepan, immerse it in a bain-marie, checking that the water does not exceed the temperature of 45 ° C, and let it melt, stirring with a wooden spoon.

• • 2
    

  • 2) Remove the melted chocolate from the bain-marie and immerse yourself in the special thermometer to measure the temperature.

• • 3
    

  • 3) As soon as the thermometer shows 40 ° C, pour 2/3 of the melted chocolate on the work surface preferably of marble.

• • 4
    

  • 4) Work the chocolate with a large spatula until it has reached 27-28 ° C (touching it you must have a slight sensation of heat), then pour it into the saucepan, mixing it with the one left in the container: at this point the chocolate should have reached the temperature of 30-31 ° C.

• • 5
    

  • 5) Let the chocolate in 2 special polycarbonate molds of the size of a 350 g egg weight. Turn the mold around so that the chocolate adhere over the entire surface. Drain the excess chocolate into the saucepan. After trimming the contours, place the mold upside down on a sheet of baking paper and let it cool to room temperature.

• • 6
    

  • 6) Lift the molds with the two half chocolate shells from the paper when they are still a little soft and pour a second layer of melted chocolate, then put them upside down on the paper: the operation must be repeated 2-3 times up to reach a thickness of a couple of mm (keep the chocolate fluid in a water bath at 30 °).

• • 7
    

  • 7) When everything is well established, turn the two out half Easter eggs gently lifting the mold.

• • 8
    

  • 8) At this point you can decide whether to assemble thechocolate easter egg heating the edges of the two half shells on a non-stick pan and then pressing them together with a light pressure to get a whole, or to serve the half bowls on the table.

• • 9
    

  • 9) To decorate theEaster egg both complete and divided in half you can take advantage of white chocolate. Melt 100 g of White chocolate into small pieces, put it in a paper croissant and drop it into thin strips on the whole egg surface or even separated into two parts.

• • 10
    

  • 10) If you have decided to serve the half bowls, you can bring them to the table filled with luscious ganache cream, stuffed with a Bavarian cream or upside down surrounded by chickens and chicks in chocolate.