Handmade Easter Goodies
We've come a long way from the traditional satin-covered cardboard eggs filled with Easter gifts of the Victorian era. Aisle upon aisle in supermarkets and stores alike, bear Easter eggs of each and every variety, months in advance of the occasion.
You may have seen this avocado-shaped Easter egg for the millennial... https://www.telegraph.co.uk/business/2018/03/21/millennials-rush-snap-waitroses-avocado-shaped-easter-egg-fastest/
or this cross-bunny-egg sensation - hats off to you Pierre Marcolini: https://uk.marcolini.com/shop/paques/oeuf-au-chapeau.html
We've got some delightful ideas for some Love Cocoa egg creations next year, but for now we're here to show you how Y O U can create something that looks spectacular, but is in fact a piece of cake, at home.
H E R E' S. H O W.
Love Cocoa Golden Dragon Eggs
You will have to purchase an Easter egg mould, but don't let this put you off, you can buy an easy silicone one for as little as £1.95 on Amazon. Don't let anyone tell you a professional polycarbonate one is the only way forward, silicone makes the eggs far easier to remove and they look just as perfect.
If you'd like longer-lasting Easter eggs, we'd also advise you to temper your chocolate (this really just means heating & cooling it a few times), but for this you will need a thermometer.
- 2 Love Cocoa chocolate bars of any flavour
- Optional: If you'd like a filling for your eggs, some suggestions - caramel, rice crispies, nuts, chocolate spread...(We used caramel & chopped nuts YuM)
- Decoration: With a little gold or bronze baking dust like ours (easily found online or in supermarkets), your eggs will also resemble little dragon eggs from The Goblet of Fire
Once you have your mould, this is really straightforward, promise!
- Melt your Love Cocoa chocolate - this can be done in the microwave (melt in spurts of 30 seconds for about 2 mins or just under, stirring each time)
- If you'd like your eggs to last longer than a few days we advise you to temper the chocolate (not 100% necessary) - Break up 3/4 of the chocolate into a heatproof bowl. Melt until it is flowing and smooth. White chocolate should reach 43C, milk and dark 45C. Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces have melted and the thermometer shows 28C for milk and white, 30C for dark (make sure you are testing the temperature of the chocolate, not the bowl underneath).
For solid eggs:
- Fill the moulds to the top. Tap the mould against the counter a few times to ensure the chocolate is level
- To stick halves together, heat a baking sheet at 180C for a few minutes and rub each half-egg on it until the underside is melted enough to stick 2 together.
For filled eggs:
- Either paint the chocolate on to the sides of the mould with a pastry brush or fill & tip the mould upside down to let the additional chocolate fall out
- Once the chocolate is hard, fill moulds with your desired fillings - don't fill too much as the chocolate to be poured on top must be level with the top of the mould
- Pour melted chocolate over the filling and tap the mould against the counter a few times to ensure it's level
- Leave to set at room temperature or chill
- Empty half-eggs from mould & stick together by heating a baking sheet at 180C for a few minutes and rubbing each half-egg on it until the underside is melted enough to stick 2 together.
- Chill & decorate - for golden eggs, simply coat eggs with gold edible dust.
These make the best Easter gifts, the ideal addition to an Easter egg hunt (you could even make it dragon-themed!), will be sure to impress at an Easter dinner party or simply to devour in front of the telly on Easter weekend. Treat yourself!