How to Make Perfect Homemade Chocolate Easter Eggs

make chocolate eggs It is super easy and it is an entertaining activity, especially for children. Of course, there are tricks to get crunchy and flavorful chocolate eggs. In addition, it is necessary to know the technique if what we want is for them to be hollow on the inside to be able to put some type of padding inside.

In this video you can see how to temper chocolate:.

Next I show you the Step by Step for perfect chocolate Easter eggs.

What it takes to make chocolate Easter eggs

A dairy-free chocolate that we like. You can use confectionery chocolate, which usually has 50-55% cocoa, or a darker chocolate, for example with 75% cocoa, for a more intense flavor, or even mix chocolates. I do not recommend using chocolates with more than 85% cocoa because they can be very dry, but you can mix a small amount with the main chocolate you are going to use.Some egg-shaped molds and a kitchen brush.We can also prepare ingredients to fill: nuts, candies, anise, etc.

Why should you temper chocolate?

The secret to making perfect, crispy, shiny Easter eggs that look store-bought is tempering the chocolate. You may not know what this is and it may seem complicated, but it is not. Only it’s about melting the chocolate carefullyOy in two batches to favor that good texture.

When we want to make a shiny and crunchy chocolate, such as Easter eggs, chocolates, fine coatings or figurines, we have to treat the chocolate in a special way. so that when it cools down it gives us that result. The main reason is the cocoa butter they contain.

It’s the chocolate fat, the one that makes chocolate so smooth and silky when we melt it and the one that makes the chocolate firm and melts in the mouth. Cocoa butter is hard at room temperature, if you buy it alone you will see that they are like hard and yellowish blocks. It is a fat that solidifies very differently from others: forms crystals with different shapes that have different melting points.

This means that each shape melts at a certain temperature, so it is important to treat it in such a way that favor the formation of crystals that melt at 33ºC so that it holds perfectly at room temperature and melts when eaten.

If we melt the chocolate carelessly, more crystals are formed that melt at a lower temperature, that’s why the chocolate is soft instead of hard and crunchy.
To favor the creation of these crystals, it is best to temper the chocolate.

How to temper chocolate

temper the chocolate a simple process but very important and consists of melting the chocolate at a not very high temperature, cooling it slightly and reheating it.

Procedure:

First choose your chocolate Anything that does not contain dairy will serve you, from confectionery chocolates to the darkest chocolates. I recommend using a chocolate between 55 and 75% cocoa for the best result. Chop the chocolate with a knife into very small pieces and separate it into two equal parts. Put half of the chopped chocolate in a bain-marie (over another larger saucepan with hot water). Do not put it on the fire, if you have to heat the water, do it first, then turn off the heat and place the scoop with the chocolate inside. Make sure that the water is not hotter than 60º C.remove the chocolate slowly to melt it little by little. When it has melted, remove the scoop and add the other half of the chopped chocolate. Stir it well and put it back in the water bath. Keep stirring until everything has melted and remove it from the saucepan with water.Use it immediately.

Remember that if it is very cold it will take longer to melt and then it will harden faster. And in summer it will be quite complicated because we have to let the chocolate cool down and harden at room temperature, not in the fridge.

How to make the egg hollow

To give it an egg shape we will need some egg shaped molds You can get them at kitchen accessory stores and online. Once we have them:

It is not necessary to fill the entire mold with chocolate, if not brush the inside with chocolate, wait for it to harden and give it another layer. So until you form a thick layer that doesn’t break. Remember to also put chocolate on the edges. As it can take a while to solidify at room temperature, nothing happens if we keep the chocolate in a bain-marie at a low temperature, just enough for it to set. keep undone.After 3-4 layers of chocolate already solidified you can leave your molds in the fridge a little while so that it cools well (half an hour minimum). Take it out and unmold your half eggs, which will come out whole and shiny.

To join two parts, it is enough by putting a little tempered chocolate all over the edge of one half and quickly unite it with another. If you like you can put the filling in one half before closing it.