Jane Williams, Head Chocolatier at Davenport's Chocolates takes you through everything you need to know to get the most out of your home chocolate Easter Egg making kit.
CHOCOLATE KIT CONTENTS: 0:25
- Cellophane and ribbons
- X2 sheets of greaseproof paper
- X2 egg moulds
- X2 piping bags (unfilled)
- X1 piping bag filled with truffle mixture
- X2 types of decoration
- Honeycomb inclusions
- Large bag of chocolate ‘buttons’
- Small bag of chocolate ‘buttons’ (milk and white kits only)
- Chocolate spheres
STAGE 1: PIPING THE TRUFFLES: 1:33
- Prepare the piping bag with the truffle mixture in, by microwaving for 10 seconds or until soft.
- Twist the open end of the piping bag and then cut the tip to leave a 3mm hole.
- Pipe the truffle mixture into the spheres by placing the nozzle of the piping bag down into the sphere and gently squeezing from the twisted end.
- Place the spheres in the fridge to set.
STAGE 2: MOULDING THE EGG: 4:00
MELTING THE CHOCOLATE:
- Place just less than 1/2 of the chocolate buttons from the large bag into a heatproof bowl.
- Heat gently, in a stepwise fashion with occasional, light stirring.
- Either heat over a bain-marie (heated water in a large pan) or step by step in a microwave – stirring to distribute the heat.
- You are looking for the point at which about 1/3 of the buttons remain – these can be gently stirred in and will melt due to the heat of the already melted buttons. By this method the chocolate will retain its temper and should set with a sheen. (The buttons provided are pre-tempered).
MOULDING THE EGG SHELLS: 6:48
- Pour 1/2 of your melted chocolate into one of the 1/2 shells provided.
- Swirl this around the mould by tipping the mould to different angles. Tap the mould edges if required to get the chocolate to cover the whole mould.
- Invert the mould and lightly shake the excess chocolate back into your heatproof bowl.
- Repeat with the other 1/2 shell mould.
- Leave to set for 1-2 minutes with the moulds face up.
- Divide the molten chocolate between the 2 1/2 shells and swirl as before to create a second layer.
- Invert the moulds and place face down on the greaseproof paper provided.
- Gently press down and leave to set for 30 seconds – 1 minute.
- Trim the excess chocolate from the rim of the moulds using a knife.
STAGE 3: DECORATING THE EGG: 12:57
FILLING THE PIPING BAG: 15:55
- Open the end of the empty piping bag, and place this into a cup to allow it to stand.
- Pour the melted chocolate into the piping bag.
- Trim the tip to leave a 3mm hole.
SEALING THE TRUFFLES: 16:50
- Piping from the centre of the ‘hole’ – pipe a small puddle of chocolate that seals the top of each of the truffles.
- You may choose to sprinkle decorations on to these at this point.
DECORATING THE EASTER EGG: 17:25
- Place 2x 1/2 shells on a sheet of greaseproof paper ready for decoration.
- Work quickly and confidently to pipe over the designs.
- If sprinkling decoration onto the piped chocolate – work quickly before the chocolate has fully set.
STAGE 4: FINISHING THE EGG: 18:51
SEALING THE SHELLS:
- Place 6x truffles into each of the decorated halves of the Easter eggs.
- Gently place the back of the egg (the non-decorated half) face down on the warmed baking tray for 4-5 seconds to slightly melt the edges.
- Lift this and offer it on to one of the decorated halves.
EGG BASE: 20:12
- Pour a small puddle of chocolate onto each of the 2x sheets of greaseproof paper.
- When this chocolate has just begun to set at the edges, place the each Easter egg onto the centre of each puddle and gently press down.
- Hold the eggs upright in place for 30 seconds to a minute as their bases set.
STAGE 5: WRAPPING AND RIBBONING: 21:54
- Place your egg in the center of the cellophane with the decorated face angled slightly towards the corner.
- Lift two opposing corners from the front and back of the egg and hold these above the egg so the cellophane is gently taut. Hold this in with hand.
- Lift the remaining corners (one at a time) and bring these up to the hand holding above the egg.
- When all corners are together, gather the cellophane together above the top of the egg.
- Tie with a half knot then a bow.
- Repeat for the second egg.
Subscribe to Chocolate TV
We really hope this video has been helpful. We'd love to see pictures of your creations - so do post on social media and tag us on any relevant platforms. We can't always give specific help to individual queries, but if you have a comment or question that would help others, please leave it below. Thank you.