500-600g
luxury chocolate
(Milk, dark or white - it's your choice; don't use cooking
chocolate.) Easter
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.)
Cotton
wool 1
large saucepan 1
heatproof glass or metal bowl 1
baking tray Greaseproof
paper
1.
Getting started
Wash
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.
Chop
up the chocolate into small pieces and put into the glass or
metal bowl.
2.
Melting the chocolate
Fill
half the saucepan with water and bring to the boil. Remove the
saucepan from the heat and rest on a firm surface.
Place
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.
The
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.
Now
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.
You
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.
View
500-600g
luxury chocolate
Wash
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.
Chop
up the chocolate into small pieces and put into the glass or
metal bowl.
Fill
half the saucepan with water and bring to the boil. Remove the
saucepan from the heat and rest on a firm surface.
Place
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.
The
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.
Now
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.
You
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.
