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.
