So with Easter approaching I thought what could be more appropriate than making your own Easter egg.
But what better egg to make than a kinder style egg. Made with a milk chocolate shell with a white chocolate center and of course a surprise. They are one of my memory’s of childhood that I have always associated with holidays.
This is not so much a recipe as a technique. But it is a fun craft project to do and something that should be safe to do with children.
The biggest advantage of making your own eggs is the ability to customize them for different people from the type of chocolate you use to the gifts you add to them.
To start when making an egg you will need moulds these are pretty easy to get hold of and not very expensive.
You have two major choices silicone or plastic. Both of these are easy to get your chocolate out of and give a very smooth surface texture and shine.
For these large eggs I opted for a plastic mould. This is mostly to do with the size.
You will need.
- 250g or milk chocolate
- 150g or white chocolate
The mould I chose calls for 250g or chocolate. But I wanted to add a thin layer of white chocolate. Each mould will take a different amount of chocolate so check your specific moulds instructions.
Start by melting your chocolate over a double boiler. It is important to temper the chocolate so that it will set hard and shiny.
I have covered tempering before here
Once you have melted and tempered your chocolate you need to start to pour it.
Start pouring from the center don’t worry about overfilling you can always pour it back into the double boiler.
Rotate your mould so that you get a thin layer coating the whole surface. you want to keep it moving so that it does not all pool in one area. Gravity is a bit of your enemy here so keep it moving.
Commercially they have big machines which spin the egg. The advantage of a plastic mould is you can see that you have coated the whole surface just by looking.
When full chill in the fridge to help set the chocolate.
Now heat you white chocolate.
Start to pour the white chocolate he careful here to move the chocolate smoothly if you are to rough the chocolate will start to mix together.
again rotate the mould like before and then set in the fridge.
Any left over chocolate can be poured into mini egg moulds so that it is not wasted.
Now we have to take the egg out of the mould. Just turn it upside down and it should start to come away naturally. Don’t force it or you might break the egg. If you are having trouble try putting it in the freezer for a few minutes and try again. (This is what I had to do).
Now comes the really fun bit the wrapping and filling. I like to add some extra sweets to the egg. I also like to add a gift or toy depending on who it is for. I think that’s the best thing about making your own egg you can customize it however you like.
Finish by wrapping in foil and a bow for good measure.