Monday, March 18, 2013

Chocolate Easter Eggs and Using Chocolate Molds

I'm getting excited for Easter to come so I thought why not go ahead and start making some Easter themed treats. Chocolates are one of the things my family tends to give one another on Easter so this year I made some Chocolate Easter Eggs.

Chocolate Easter Eggs


At least 1 cup of Milk Chocolate, Dark Chocolate or White Chocolate (I used  compound milk chocolate - you can find it at a bulk store)
Colored Molding Chocolate (optional: Use some of this if you want to add color accents)

Tools Needed: 
  • Solid plastic molds or molds designed specifically for chocolate work best.
  • Offset spatula to scrape away excess chocolate
  • Bowls to melt chocolate in, or a double boiler pot to melt chocolate 

Note: Amount of chocolate you need depends on the size of your chocolate mold(s) and how much you plan to make. I made over 12 eggs and the molds were about 2.5 inches (or about 6 cm) in length. 


1. If you're adding color accents to the Chocolates: melt down the chocolate carefully (chocolate burns easily). Mix the colored chocolate until it becomes smooth. Add to the bottom of the mold by brushing the areas you want covered with a small paintbrush, back part of a chopstick, or other small tool. Let the colored chocolate cool before going to the next step.

2. Melt down the milk chocolate, dark chocolate, or white chocolate and pour into the molds. If you melt it in the microwave be careful about how long you leave it in there. Stirring the chocolate every 15 seconds for microwave method helps to evenly melt the chocolate. Once it's close to completely melted make sure you mix it until it becomes smooth.
For solid eggs fill to the top and then level off the tops and make smooth. Let cool at room temperature for at least 30 minutes. If you try and take out of molds too soon they will fall apart.
For Hollow Egg: fill chocolates to top (make sure you have some wax paper underneath; or you can tap the molds above a large bowl), level off the amounts in each mold then turn upside down and tap out the excess chocolate. Once this is done return the mold right side up, scrape off the chocolate left on top of the mold and let the chocolate harden.

Note: One way off telling if your Chocolates are getting closer to being ready is when the color changes from being shiny and wet looking to more of a dull color. The chocolates should not jiggle if you shake the mold gently. If you're unsure if they're ready leave it sit for longer.

What's your favorite thing to do during Easter?

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