Easter egg

Easter egg
Easter egg 5 1 Stefano Moraschini


19632 the Easter egg INGREDIENTIPER a 30 cm TALL EGG Couverture chocolate 750 g tools needed: plastic mould with 2 egg-shaped cavity high 30 cm (can be found in household shops well-stocked) preparation: 30 minutes COOKING TIME: 55 minutes: 14 hours To buy: Couverture chocolate and? a type of chocolate that contains a lot of cocoa butter and then melts very well and can be spread evenly.

Cooling, cocoa butter tends to emerge on the surface, covering the chocolate of a whitish veil unpleasant to see.

To avoid this inconvenience simply work the melted chocolate (temper) as you teach in the recipe.

You will find the Couverture chocolate well-stocked supermarkets, grocery stores and pastry shops.


Chop chocolate with a sturdy knife.

Unbind 15 minutes in a saucepan in a double boiler, stirring occasionally.

(The water in the water bath should not boil, otherwise the hot chocolate too).


Transfer two-thirds of the melted chocolate over a marble floor or on top of a large metal tray.

Knock it with a spatula until it's almost cold (5 minutes), brush strokes and collecting it.


Put the chocolate worked together in saucepan.

Let it melt again in a water bath (10 minutes).

Stir carefully.


Colatelo in the mould so that the cavity you hold 2 of one uniform layer of 3 mm.


(To facilitate the operation rotate the mold in all directions).


turn the mold so that the excess chocolate run off on.

Place the mold upside down onto a piece of parchment paper.

Let stand 30 minutes, turn the mold, remove the paper.


repeat the process (step 4 and 5) for 2 other times merging every time 15 minutes chocolate in a Bain-Marie.

Every time you flip the mold and allow it to cool the new layer of chocolate.

Eventually the thickness of 2 chocolate cavity must be of half a centimetre.


Scrape the chocolate off congealed to clean cavity thoroughly with a damp sponge.

(the edges of 2 eggs must be without smudging, otherwise it would paste).

Let stand 12 hours in a cool room (not in the refrigerator).


Date of taps at the outside of the mold and spread gently with your hands 2 cavity of the walls so that the chocolate shells are detached.

Turn the mold onto the countertop and let slip the 2 half shells.


place for a few seconds the 2 half shells along the edges, on a hot plate.

(The operation is intended to soften the edges in order to glue together the shells).

Place the? surprise? on the bottom half of the shell.


align perfectly the 2 half press down gently until you have pasted.

Let stand 30 minutes at room temperature in a cool room.

the egg is ready to be decorated.

Egg decorated with paper flowers and ribbons.

Easter egg


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