Recipe: make your chocolate Easter eggs
As Easter approaches, it's hard to resist the call of chocolate . And this year, why not start making homemade eggs? To succeed, Editus gives you some tips and the recipe to achieve them.
Buy pro equipment
To succeed your chocolate candies, nothing like good quality material: a kitchen brush, mussels, a spatula, ...
You must also invest in a cooking thermometer , imperative tool to obtain a convincing result.
Reach the exact temperature
Melt the chocolate in a bain-marie : in this case, the microwave must be banned! To make it evenly melted, cut the tablet into small pieces.
If you have opted for white or milk chocolate , it should not exceed the temperature of 48 degrees. If you choose dark chocolate , its temperature can rise to 55 degrees.
Subsequently, it is necessary to cool the dark chocolate to 29 degrees, and the others to 27 degrees (2/3 of the amount present). This temperature is reached, it is time to incorporate the remaining chocolate, and heat all until it reaches 32 degrees (for black) or 30 degrees (for others).
Precision is therefore useful: this should allow the chocolate not to whiten, and to unmold your sweets sweet easily.
Successful demoulding step
To succeed in unmolding your chocolates without breaking them, it is necessary to scrupulously respect the temperatures mentioned previously during the recipe.
There is also a second trick: when filling the molds, do not pour the entire chocolate directly into it. Bring a brush and brush them with a first layer of chocolate.
Unwrapping, to avoid breaking your eggs, must be done once the chocolate has cooled (its temperature must be close to 10 degrees).
Assemble the eggs
During this last step, nothing very witch: your husks demolded, melt their edges very slightly in a hot pan , so that it is easy for you to assemble them.
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Melt the chocolate in a bain-marie, mixing it with a spatula. Be careful not to exceed 55 degrees for dark chocolate, and 48 degrees for white and milk chocolate. In a bowl filled with very cold water, place a smaller salad bowl containing 2/3 of the chocolate mixture. Reduce the temperature to 29 degrees (dark chocolate) or 27 degrees (white or milk chocolate). Add 1/3 remaining chocolate to 2/3. To mix everything. The temperature should not exceed 32 degrees (30 degrees for white or milk chocolate). With a brush, apply a first layer of chocolate on the molds. Subsequently, fill them to the edge. Allow the chocolate to harden upside down on a rack so that the excess is removed. Turn the mold over and remove the chocolate that has overflowed. Let stand for one hour in a cool place. After this time, unmold your bites. Turn the mold carefully: chocolates must be easy to unmold. To assemble the eggs, lightly melt the edges of half of them in a hot skillet. Assemble a half-shell melted with another. One last tip: If you think that making chocolate eggs requires too much precision, go to a chocolatier or a pastry chef ... He can offer you something to eat! |