With the help of our Executive Head Chef Andrew Soddy, learn how to make an Easter Egg at L'Horizon Beach Hotel & Spa.
"If you fancy experimenting this Easter then I have a recipe for you to make the perfect Easter egg, chocolate of course! It’s a no-fail recipe and even includes tips on how to make it extra shiny, the first tip is to use the best quality chocolate you can buy, 70% cocoa or above!"
Ingredients
- 150g chocolate of your choice
- Easter egg mould
Method
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Start by tempering the chocolate. Break the chocolate up into small pieces and place 2/3 in a large glass or metal bowl over a pan of gently simmering water. Let the chocolate melt gradually and heat until it reaches 55 degrees.
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Remove the bowl and stir in the remaining chocolate, bringing the temperature down to 28 degrees.
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Put the bowl back on the heat and bring the chocolate up to 32 degrees - this is known as tempering.
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Using a pastry brunch do a thick layer of even chocolate over the mould.
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Put in the fridge and leave to set for 5 minutes before adding another layer of chocolate. Wipe around the edges.
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Repeat with the other chocolate shell and then put in the fridge to set for 1 hour.
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Once the chocolate has completely set, remove from the moulds by gently pushing down on the shell.
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Heat a baking tray and push the edges of the shells onto it.
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Stick the two shells together and hold for a couple of seconds.
Tips
- To make your egg extra shiny polish the egg moulds with cotton wool before using.
- If the chocolate gets cold you will have to start again - ensure the method is completed quickly.
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