posted by Carol on Jan 8
Follow the instruction on Easter eggs for preparing the moulds.
For the best flavour use couverture chocolate, following the instructions for its use. You can use other types of chocolate if you wish, but the flavour will not be as good.
Follow the instructions in Techniques for melting 4oz chocolate, then put the melted chocolate into a piping bag with a fine nozzle already in it.
Pipe circular lines all around the inside of the egg moulds to create a pretty open effect. When finished, smooth the edge with a palette knife. Join the two halves together with a little melted chocolate. When the two halves are set together, with a little more melted chocolate in the piping bag and pipe shells all around the join to conceal it.
Decorate the egg with bows and sugar flowers hooked through the filigree.
posted by Carol on Jan 8
Making your own chocolate Easter eggs is not difficult, just a bit fiddly. First of all you need to buy half egg shaped moulds. The easiest to use are the plastic ones because there is some ‘give’ in them, so making it easier to turn out the half eggs. The only problem with plastic moulds is that they can tear. Metal mould are stronger but turning out the set chocolate is more difficult. Read the rest of this entry »
posted by Carol on Jan 8
Chocolate is traditionally eaten at Easter in the form of Easter eggs, cakes and other desserts. Make this chocolate nest to hold your chocolate cream eggs.
Ingredients
5oz (150g) high quality semi sweet (plain) chocolate
3oz (75g) butter
1/2 cup (4oz/95g) fine-grained (castor) sugar
4 large eggs, separated
1/4 cup (1-1/2oz/40g) cake (self raising) flour
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posted by Carol on Jan 8
For the chocolate egg shell, follow the instructions to make Easter Eggs, just use smaller moulds than for the large eggs. Leave the egg shells in the moulds to fill and seal them.
Ingredients for Filling 20 half eggs
16oz (455g) confectioners (icing) sugar
1oz (30g) gelatine
8tbs water
3 large eggwhites
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posted by Carol on Jan 8
Whether you want to fill and Easter egg or a pretty box with chocolates, you will find that these recipes are far easier than you ever believed possible.
Orange Chocolates
Ingredients
16oz (455g) high quality semi sweet (plain) or sweet (milk) chocolate
8oz (225g) honey
12oz (340g) finely chopped or minced orange peel
4oz (95g) chocolate and hazelnut spread
3/4oz (22g) orange zest
12oz (340g) semi sweet or sweet chocolate for dipping
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