One huge advantage of making your own is that you can fill them with whatever you want, for example chocolate truffles, sweets, or gifts like jewellery and romantic love notes ;)
This is an example of making a medium sized marbled egg. Half the egg is white, and half is milk chocolate to show some different effects :)
Chocolate tempering is a great technique to learn, and I use it here for the eggs. Usually chocolate thermometers are used, but I have found I can get a good temper by using the simple recipe below (without a thermometer).
For the milk chocolate half:
100g milk chocolate
30g white chocolate
For the white chocolate half:
100g white chocolate
red gel food colouring
30g white or milk chocolate
- Melt 2/3 of the chocolate in a
wide bowl/plate in a microwave on high for 30 second bursts. Be very
careful as the chocolate can burn easily. After each burst stir,
until most of the chocolate has melted.
- Break the other 1/3 of the
chocolate into chunks, and add to the bowl, one chunk at a time, and
stir well until all the chocolate has melted.
What you are accomplishing here is a process known as tempering. This is a technique used by professional chocolatiers to improve the stability and texture of the chocolate, and is well worth the effort!
- To test if the chocolate has
tempered, spread a small amount on to a plate and put aside. It should harden in a few minutes.
- After melted your white and milk
chocolate, you are ready to make your eggs!
- I used a medium sized egg mould
(like this one: http://www.amazon.co.uk/Medium-Mini-Easter-Crackled-Chocolate-Decoration/dp/B00JJNYNLQ). Use a spoon or piping bag to drizzle white
chocolate over the base of the egg mould (both halves). Place in the
fridge to set (this only takes a few minutes).
- To the rest of the white
chocolate, add a few drops of red food colouring, and mix to achieve
a pink tone.
- Take the moulds out of the fridge
and spread the milk or pink chocolate onto each half. Spread around
half the chocolate onto the mould and spread using a teaspoon. Leave
at room temperature for a few minutes, then refrigerate for 5
- Take out and spread on the rest
of the chocolate, being sure there is a even distribution of
chocolate around the mould. Refrigerate again, before turning out.
- To assemble, melt the remaining
white or milk chocolate, and pipe (or carefully spread) around the
circumference of one egg shell. Then press the other egg on top.
Refrigerate to set.
Note: Try other designs and/or other types of chocolates to get interesting designs. You could try flavouring your chocolate! How about grating some orange zest, or adding mint extract to the chocolate?