Easter baking - Cake thirty nine Chocolate eggs, chocolate lollipos

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I’m certainly not a maître chocolatier and I still have to learn a lot about the universe of chocolate making. Anyway I love working with chocolate and every year I make something new. I use pure chocolate for the animals and the small eggs and food colouring to make a change. As for the bigger eggs I like to mix it with cereals - rice Krispies for dark chocolate and coco pops for the milk and white one. You need a lot of time and patience, you work and work for a whole afternoon and what do you get at the end? Only a handful of chocolates and an Easter egg! Rather frustrating if you consider quantity but fully satisfying for quality and good smell!

Colourful Tiny Chocolate Eggs

200g white chocolate

pink, green and purple food colouring

200g milk chocolate

200g dark chocolate 

Melt chocolate carefully over a bain marie, to prevent it from seizing through overcooking. If you want to make colourful eggs, add some food colouring to the white chocolate to reach the colour you like. Pour chocolate into mould while it’s still hot. Fill the mould to its rim, use the back of a spoon to smooth the chocolate into the corners, tap the mould briskly on the table to settle the chocolate into designs in the cavity and to force out bubbles. Scrape off the excess using a knife. Tap the mould once again. Put mould in the freezer for five minutes. Turn eggs over on parchment paper slightly tapping on the bottom  of the mould to help release them. Eggs should just fall out of the mould.

Use some melted chocolate to join the egg halves, scraping off the excess chocolate. 

Easter Chocolate Egg

see recipe http://time-for-cake-making.blogspot.it/2013/04/cake-twenty-three-easter-eggs.html

Chocolate lollipos

see recipe http://time-for-cake-making.blogspot.it/2013/05/cake-twenty-five-choco-lollipops.html

also visit:http://time-for-a-cake.blogspot.it/2014/06/easter-baking-cake-thirty-nine.html

Cake twenty three - Easter Eggs

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Patience is the secret ingredient for chocolate eggs and of course good quality chocolate!

It’s better to start from smaller chocolate eggs if it’s your first time.. 

Eggs can either be empty inside or solid, in which case you can fill them with a creamy chocolate mixture, some small meringues or crunched hazelnuts.

Plain Solid Eggs

200 g dark chocolate 

Cut chocolate in small pieces and place it in a heatproof bowl over a saucepan half filled with simmering water. Stir until it’s melted. 

Pour spoonfuls of the melted chocolate into the choco egg moulds until they’re filled up to the brim. Remove excess chocolate with the help of a knife to ensure a clean edge. Refrigerate until set. Carefully un-mould the egg halves and place them on a clean surface. Don’t touch them too much or they will start to melt from the heat of your hands. Heat a knife, take two halves, gently push them together and use the knife to stick them together. The blade musn’t be too hot or you’ll have holes in the egdes.

Follow the same procedure for bigger eggs.. 

Rich Solid Eggs

200 g dark chocolate

100 g milk or white chocolate

100 g small meringues

100 g crunched hazelnuts

Repeat same procedure to melt chocolate. Pour spoonfuls of the cholate into the mould, use a knife to scrape the excess chocolate from the mould. Give it a good vibrating shake so that all the air bubbles are gone. Scrape again. Let the chocolate sit for about 5 min, then flip the mould over allowing the chocolate to pour out. Scrape once more time to ensure the neatest shells. Flip it back. Cool a fe

w minutes. 

Now you can fill them with some melted milk or white chocolate and add some small meringues or hazelnuts to your taste. Let filling sit for about 15 minutes, then pour more melted chocolate over the mould. Scrape again to remove any excess. Refirgerate for 15 minutes. Then place in the freezer for 5 minutes and they’re ready to un-mould. Now carefully push the two halves together and use a heated knife to stick them together.

Fancy Chocolate Easter Egg

300 g dark, milk or white chocolate

Follow same procedure. Decorate to your taste.

Add some Rice Krispies when the chocolate is melted if you want to make a really special Easter Egg. 

Use Coco Pops if you’re making a white chocolate egg.

also visit: 
http://time-for-a-cake.blogspot.it/2013/04/cake-twenty-three.html