Egg Chocolate Mould - 350g
This mold resist to temperatures: -10 ° C to + 50 ° C.
Size: about 17 x 22,5 cm.
An exact tempering is the secret to obtain shiny, streak-free, inviting and easy to put out of shape chocolate.
Bain marie: melt the chocolate at a temperature between 40° and 45° C. Pour 2/3 of the melted chocolate on a cold surface, preferably marble and using spatulas, work it quickly until a temperature of about 29°C. This is the crystallization. Pour the worked chocolate in the remaining melted chocolate and mix until you obtain a homogeneous mixture and arrive at a temperature of 32°C for the dark chocolate, 30°C
for the milk chocolate and 29°C for the white chocolate. Microwave: melt the chopped chocolate at 650-800 W for 1 minute. Put it out of the microwave oven every 15-20 seconds and mix well so that the temperature of the chocolate spreads in a uniform way and to avoid it burning. Mix well to obtain a liquid, homogeneous mixture. Make sure that the chocolate arrives at the right temperature that is 32°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate.
When the chocolate is tempered put it quickly in the mold making it adhere to the whole surface of the cavities rotating the mold. Turn the mold upside down and pour out the excess chocolate, then put the mold in the refrigerator for up to 10 min. Place the mold upside down and get out the half chocolate egg with a decided blow an a stiff surface. Shiny and streaks-free eggs Cover the edges with melted chocolate and close the two halves of your Easter chocolate egg.