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You are in: Northamptonshire » Features

Friday, 4th April, 2003
Make your own Easter egg
Image of Gary Johnstone with his homemade Easter egg
Gary Johnstone with his homemade chocolate egg		 It's easy to make your own Easter egg. Let Gary Johnstone, a catering student from Northampton College, show you how it's done.

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What you need

Bullet point500-600g luxury chocolate
(Milk, dark or white - it's your choice; don't use cooking chocolate.)
Bullet pointEaster egg mould
(These are available from cake decorating shops. You could also use the plastic egg-shaped covers that some Easter eggs are wrapped in.)

 Bullet pointCotton wool
Bullet point1 large saucepan
Bullet point1 heatproof glass or metal bowl
Bullet point1 baking tray
Bullet pointGreaseproof paper
1. Getting started
Image of cleaning the mouldsWash the Easter egg moulds in warm, soapy water. Allow to dry and then polish with the cotton wool. It's important that the moulds should be bone dry and have no finger prints inside.
Place the clean, dry moulds upside down on greaseproof paper.
Image of chopping the chocolateChop up the chocolate into small pieces and put into the glass or metal bowl.
2. Melting the chocolate
Image of a pan on a stoveFill half the saucepan with water and bring to the boil. Remove the saucepan from the heat and rest on a firm surface.
Image of bowl in the saucepanPlace the bowl containing the chocolate on the saucepan. The bowl should sit over the top of the saucepan with its bottom just above the hot water.
Image of melting chocolateThe heat from the water will be enough to melt the chocolate. Keep stirring it until it has all melted. Make sure the chocolate doesn't get too hot. If you have a temperature probe, it shouldn't go above 45C.
Image of chocolate over icy waterNow you have to cool the chocolate slightly. Stand the bowl over cold water and keep stirring. If you have a temperature probe, it should drop to about 25C. The chocolate becomes thicker.
Image of chocolate ver saucepanYou now need to warm the chocolate again. Stand it over the saucepan of hot water and keep stirring. This time it should warm to around 30C.

 
 

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