TEMPERING CHOCOLATE FOR EASTER EGGSPrep Time: - Cooking Time: various Serves: -
If you are having a go at making your own Easter Eggs it really is worth tempering your chocolate, so when you break into your egg you get that wonderful satisfying CRACK! The easiest way to temper small amounts of chocolate by hand at home is called ‘seeding’, which involves stirring unmelted chocolate into melting chocolate that has been heated to 45˚C.
These instructions are based on 300g chocolate but you can do any quantity you like above this if you use the same two thirds and one third proportions.
You will need a sugar thermometer, plus a heatproof bowl, a spatula and a pan of gently simmering water to do this.
To temper 300g chocolate, first roughly break up or chop 200g of it and grate the remaining 100g. For other quantities of chocolate simply use the same proportions.
Place the roughly chopped chocolate in a heatproof bowl set over a pan of gently simmering water until melted, making sure that the bottom of the bowl is not in contact with the hot water.
Use the sugar thermometer to check the temperature of the chocolate. When it has reached 45˚C, remove from the heat and stir in the 100g grated chocolate.
Keep stirring until the temperature of the mixture drops to 28˚C for dark chocolate, or 26˚C for milk or white chocolate.
Set the bowl over the pan of gently simmering water again and heat to 30-32˚C for dark chocolate, or 28-29˚C for milk or white chocolate. The chocolate is now tempered and ready to use.
Tip enough chocolate to easily cover your mould into one half of the egg. Tip and turn the mould until the chocolate covers all of it. You can try standing somewhere cold so the chocolate cools and begins to set. When it is no longer falling down the edges (this could take 5 ish minutes) put it in the fridge and do your next one. The chocolates is ready to be taken out of the mould when you can see it has shrunk away from the sides. Get it out with a little tap. To stick 2 halves of an egg together use melted chocolate as glue.