PART 1 – MILK CHOCOLATE THREAD EGG
Work milk 823NV chocolate to a
pipable mass by the addition of alcohol or water. Too loose: all of
the chocolate lines flow into each other, too stiff: difficult to
Fit the piping bag with a small smooth tip, fill up and pipe the
chocolate mass as a thread in various directions. Make sure that
the edge of the mould has sufficient chocolate in it in order to
guarantee better firmness. Without shaking it, set the mould down
carefully and wait until the chocolate is half set. Scrape the
edges and cool. After cooling, carefully remove and slice it into
two parts with a warm knife.
PART 2 – WHITE CHOCOLATE EGG
Fill the mould with white chocolate, remove
once set. Spread white chocolate onto paper
and press the egg into it. Let it harden until the chocolate feels
‘dry’. Cut away the extra chocolate and cut this half of the Easter
egg into two sections with a warm knife. Repeat this with the two
half sections in order to also close the openings.
Freeze the two egg halves and pipe with a ‘white’ piping mass
(white food colouring with cocoa butter) for a velvet effect.
PART 3 – CREATING THE BASE
Pipe a round chocolate plate, freeze and pipe with
green piping mass (food colouring with cocoa butter), mould three
balls to serve as ‘feet’ and attach them to the foot to create the
Stick white and thread egg quarters together to form the whole egg.
Then attach this to the three balls on base.
Pipe chocolate curl in frozen alcohol to the desired
shape and let dry. Add a moulded chocolate bean.