How do you make chocolate Easter eggs at home?
Making chocolate easter eggs using a polycarbonate mold. Fill the egg cavities in your mold completely with chocolate. Tap the mold a few times to allow air bubbles to come to the surface and pop. Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
How do you make chocolate molds?
Pour the melted chocolate into the mold. If you have squeeze bottles, pour your chocolate into them and squeeze it into each mold cavity. If you don't have squeeze bottles, spoon your chocolate from the bowl and gently pour it into the cavities. [6] Gently tap the mold tray onto a tabletop after filling all the cavities.
How do you paint egg molds with chocolate?
Using a pastry brush, paint egg molds with chocolate until fully and evenly covered. Chill for 10 minutes in the refrigerator. Brush again with chocolate, then chill again for 10 minutes. Finally, brush a third time and chill for a final 10 minutes.
How big of a chocolate egg mold do I Need?
These instructions are for one hollow chocolate egg. You will need a mold (approximately 4 inches long) that has separate top and bottom cavities. If your egg mold is a different size, you'll need to adjust the amount of chocolate coating as necessary.
How do you melt chocolate for eggs?
3 Ways To Melt Your Leftover Easter EggsPlace your chocolate in a wide, shallow bowl and put it in the microwave. ... Remove from the microwave and stir the chocolate.Keep heating at 30 seconds 2-3 times, stirring in between until the chocolate is fully melted and has a smooth, glossy consistency.
Can I use a plastic egg as a chocolate mold?
I used some small plastic Easter eggs (about 2-inches high) as molds for these candies. Since I wanted a relatively sturdy, I used a small spoon to spread melted chocolate around the sides of the eggs, while I might have used a small brush for smaller candies.
How do you get chocolate out of egg molds?
0:252:34How to remove chocolate from plastic moulds - YouTubeYouTubeStart of suggested clipEnd of suggested clipWith a paring knife. You insert that in a little corner. Be very careful do not damage the mold.MoreWith a paring knife. You insert that in a little corner. Be very careful do not damage the mold. Open up the mold if it has been perfectly tempered. You should be able to do that without any effort.
How do you make moldy eggs?
0:223:18How to Make Cute Molded Eggs - YouTubeYouTubeStart of suggested clipEnd of suggested clipPlace your eggs into a pot of water with enough water to cover and gently bring them up to a boil.MorePlace your eggs into a pot of water with enough water to cover and gently bring them up to a boil. Once the water begins to boil. Turn off the heat and cover and set your timer for 8. Minutes.
How do you make chocolate molds?
0:553:43How to mould chocolates - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo clean molds is the message then briefly heat the mold with the heat gun the temperature should beMoreSo clean molds is the message then briefly heat the mold with the heat gun the temperature should be two to four degrees centigrade lower than the temp to the chocolate.
How do you make chocolate Easter eggs without a mold?
The trick to making vegan chocolate eggs without a mold is to shape the eggs first and then, coat them with chocolate. You are free to form large eggs or mini eggs based on your preference. We like to use a heaped teaspoon of filling to form the Easter eggs.
What is the best chocolate to melt for molds?
4 Best Melting Chocolate for MoldsWilton Light Cocoa and Bright White Candy Melts Candy Set.Merckens Chocolate Melting Wafers.Callebaut Belgian Dark Couverture Chocolate Semisweet Callets.Ghirardelli Melting Chocolate Candy Wafer Melts.
Can I use normal chocolate for molds?
You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty. If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
How do I make sure chocolate doesn't stick to the mold?
Wash your candy molds thoroughly at least a day in advance of when you plan to use them. Dry them with towels. Allow them to air dry overnight to make certain that there is no moisture or any foreign substances (such as remnants of past candy making) on their surfaces.
What can I use for egg molds?
A mason jar lid ring An egg mold that you can find in almost any kitchen is the ring part of a Mason jar lid.
How do you make large chocolate eggs?
2:4810:45DIY Giant Chocolate Egg / 8 Easter Crafts And DIYs - YouTubeYouTubeStart of suggested clipEnd of suggested clipTake the balloon off carefully when the chocolate hardens. Dip a knife into hot water and make aMoreTake the balloon off carefully when the chocolate hardens. Dip a knife into hot water and make a small hole on top fill the chocolate egg with candies. I take the chocolate giant oops.
How do you make jelly Easter eggs?
In a large bowl add boiling water to gelatin mix, stir until completely dissolved, about 3 minutes. Use a bowl or measuring cup with pour spout to carefully pour the jello mixture into the mold through the fill holes on the top until each egg is filled. Refrigerate 3 hours or until firm.
How do you use plastic egg molds?
1:344:16How to use an Egg Mold Bento Lunchbox - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo i've squished it in a little bit like that. And now all you need to do is close it and literallyMoreSo i've squished it in a little bit like that. And now all you need to do is close it and literally squish it squish it squish it down. And you will see that some of the egg.
How do you use a plastic Easter egg mold?
Make sure your moulds are clean and free from any dust or water, then pour your (tempered) chocolate into the mini egg moulds and leave to set. Spoon chocolate into the large moulds, turn upside down and tap until the whole mould is covered with a thin layer of chocolate. Turn the correct way up and leave to set.
How do you use a plastic chocolate mold?
Fill each cavity with your filling of choice, but make sure it's room-temperature or cold—a hot filling could melt all your hard work. Leave about 1/8 inch below the edge, and then top if off with the rest of the melted chocolate or candy. Tap the mold to release any air bubbles, and chill to set.
How do you use a chocolate Easter egg mold?
Spoon the melted chocolate into the prepared mould (about 1 1/2 tablespoons each side for a large mould and 2 teaspoons each side for a medium mould). Working quickly, use the back of a teaspoon to spread the chocolate evenly over the inside of both sides of the mould.
How long is a chocolate egg mold?from thespruceeats.com
You will need a mold (approximately 4 inches long) that has separate top and bottom cavities. If your egg mold is a different size, you'll need to adjust the amount of chocolate coating as necessary. You'll want to get a mold that has two cavities, one for the top of the egg and one for the bottom. The bottom should be slightly flattened so it can ...
How to make chocolate egg?from jamieoliver.com
HOW TO MAKE A CHOCOLATE EASTER EGG. Break your chocolate into rough chunks, then finely chop into small pieces – the finer the better! Half-fill a small pan with water and bring to a gentle simmer over a low heat. Rest a heatproof bowl on top, add the chopped chocolate to the bowl, then allow to melt, stirring occasionally.
How to melt chocolate candy?from thespruceeats.com
Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Let it cool until it's still warm and fluid, but no longer hot to the touch. The Spruce / Cara Cormack. Spoon several tablespoons of melted coating into each cavity.
How to make a candy mold?from thespruceeats.com
The Spruce / Cara Cormack. Make sure your chocolate mold is clean and completely dry. Wipe the inside thoroughly so that it's clean and streak-free, to give your candy the best possible shine. The Spruce / Cara Cormack.
How to make chocolate ice cream with a thermometer?from jamieoliver.com
Using oven gloves, remove the bowl from the heat and leave to cool to 35ºC. Check the temperature with a cooking thermometer. Spoon the chocolate into your mould, one tablespoon at a time, tilting the mould so the chocolate covers the surface. Don’t worry if you make a mess! Tip any excess chocolate back into the bowl.
How to get egg shells out of a mold?from thespruceeats.com
Let the mold sit at room temperature to set the coating. Once set, refrigerate the mold briefly until the coating is very firm (this will make it easier to remove.) Turn the mold upside-down a centimeter or two above your work surface, and gently flex it to pop the egg halves out of the mold. If you have used the coating or tempered chocolate, it should release easily.
How to clean chocolate molds?from thespruceeats.com
While the chocolate is still wet, scrape across the top of the mold with an offset spatula or a chef's knife, to clean off the edges of the mold so that the finished egg will have smooth edges. Let the mold sit at room temperature to set the coating.
How long to chill chocolate egg molds?from allrecipes.com
Once your chocolate is tempered, it's time to get brushing! Using a pastry brush, paint egg molds with chocolate until fully and evenly covered. Chill for 10 minutes in the refrigerator. Brush again with chocolate, then chill again for 10 minutes. Finally, brush a third time and chill for a final 10 minutes.
How to unmold chocolate eggs after chilling?from allrecipes.com
Carefully unmold your eggs after chilling. Take a sharp knife and clean up the edges, gently scraping away any stray bits of chocolate. If you want to prevent finger marks on your chocolate egg, you can wear gloves when handling. Brushing edges of chocolate egg halves with melted chocolate.
How to melt chocolate in microwave?from allrecipes.com
Step 1: Melt the chocolate. Melt 3/4 of the chocolate in a double boiler or in the microwave. If using chocolate bars, chop the chocolate first to make melting easier. Candy thermometer in a bowl of melted chocolate. Temper the chocolate using a candy thermometer.
Why does chocolate look dull?from allrecipes.com
My chocolate looks dull. This is because your chocolate is not tempered. While tempering the chocolate is optional, it creates a more professional, shiny-looking finish and prevents the chocolate from blooming — that is, chocolate that has a dull, grayish look. My chocolate breaks when unmolding.
Why is my chocolate grainy?from allrecipes.com
This is true whether your molds are silicone or plastic. My chocolate is grainy. When chocolate becomes grainy, this means it has seized. This happens when water or moisture is introduced to the melted chocolate, which is why you need to keep your bowl of chocolate dry.
How to dye Easter eggs?from eggs.ca
One of the most popular ways to dye Easter eggs is using hollow eggs—eggs hollowed out by a needle. However, hollowed eggs can be fragile and should be handled carefully.
How hot should chocolate be when it's dark?from allrecipes.com
Using a candy thermometer, remove the chocolate from the heat once it reaches 118 degrees F for dark chocolate or 113 degrees F for milk chocolate. Stir in the remaining still-solid chocolate and keep stirring until smooth. When the chocolate reaches 90 degrees F for dark chocolate or 86 degrees F for milk chocolate, it's ready to use.
How to make chocolate molds?from anarchychocolate.com
Now that you’ve gotten a little background and gathered your equipment, let’s get to it. The steps for molding chocolate, also known as moulding cocoa are as follows: 1 Melt the Chocolate 2 Filling the Molds 3 Removing the Molds
How to get mold out of chocolate?from wikihow.com
Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out. Use this same strategy for squeeze bottles. ...
What is Chocolate Moulding?from anarchychocolate.com
Chocolate moulds, or ‘molds’ in America, are the containers you pour liquid chocolate into to cool and harden. They come with different hollow shapes. These molds can be plastic, rubber or made of a special food-grade polycarbonate material.
How do I Store My Chocolate?from anarchychocolate.com
You can store the unused chocolate in a cool, dry area inside an airtight container. Do not store your chocolate in the refrigerator. It can sweat and get sticky, and this can cause the taste and texture to be changed.
How to tell when chocolate is done?from wikihow.com
1. Purchase a plastic candy mold for your chocolates. Always choose clear molds whenever possible—this makes it easier to tell when your chocolates are done. In terms of size, select whatever mold you'd prefer. Just remember that larger molds take longer to cool.
How to make chocolate with cocoa butter?from wikihow.com
3. Microwave the chocolate if you're using chocolate bars or chips. Put 1 pound (450 g) of chocolate in a microwave-safe bowl and heat it for 1 minute on medium. Afterward, stir the chocolate as much as you can.
How to melt chocolate in a double boiler?from anarchychocolate.com
You begin by placing 1 lb. of chocolate in a small pot, or the top of a double-boiler pot. Next, fill a larger pot or the bottom of a double boiler 1/3 with water. Then, place small pot in a larger pot, or into the bottom of a double-boiler pot. Place both pots over low heat and stirring continuously until the chocolate is completely melted. Be sure not to let the chocolate come to a boil. This process can take 15 minutes or longer.
Video
You can start by watching this video to see how to make the hollow chocolate eggs, fill them with candy, then decorate them for Easter.
More Chocolate Egg Recipes
You can find recipes to make some of my other popular Easter eggs using the links below. I’ll be adding more of the links as I post the recipes.
Chocolate
pure chocolate that contains cocoa butter and needs to be melted and tempered (heated and cooled to specific temperatures) available in dark chocolate, milk chocolate, or white chocolate
Melt the chocolate on the stove using a double boiler
Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
Melting Chocolate in the Microwave
If you are using bars or blocks of chocolate, chop it into very small uniform-size pieces.
Tempering Pure Chocolate
When you purchase chocolate it will be in temper. It should look shiny and it should snap when broken.
Egg Molds
You have several choices when it comes to molds to make your egg-shaped chocolates.
How to release chocolate from mold?from allrecipes.com
Once the chocolate is firm enough come out of the mold, invert the entire mold onto a clean towel and twist very gently to release the chocolates.
What kind of chocolate is used for molding?from allrecipes.com
Chocolate for Molding. There are two kinds of chocolate you can use for making molded chocolates: 1. Couverture. Couverture is high-quality chocolate. Dark chocolate couverture contains cocoa liquor, sugar, cocoa butter, and vanilla. This kind of chocolate tastes the best by far, but it is expensive and harder to work with because it requires ...
How do you use modeling chocolate?from sugargeekshow.com
So a lot of people struggle with modeling chocolate at first because they want to use it like you use fondant. It’s not the same. It is very sensitive to the heat of your hands. I will see students in my class mindlessly softening the chocolate in their hands while they think about where to put it and before you know it, you’ve got mush.
What the difference between modeling chocolate and fondant?from sugargeekshow.com
The answer is kinda. You can definitely make little details and accents out of modeling chocolate much like the way you use fondant but it doesn’t have the stretch like fondant does. So if you want to cover your cake in modeling chocolate you have to panel it.
Can you make modeling chocolate with glucose?from sugargeekshow.com
I have heard that you can make modeling chocolate with glucose the same amount as corn syrup but you may find that your chocolate is too crumbly because it’s not exactly the same thing. If you find that your modeling chocolate is setting too quickly or is too firm, then up your recipe by an ounce until you get the right consistency. You can always re-melt it, add in my syrup and let it set again. No need to throw away your experiments.
How to pop air bubbles out of chocolate mold?from allrecipes.com
When the back of the mold is smooth and even, gently tap the tray of chocolates on the countertop to pop any air bubbles.
How long to microwave modeling chocolate?from sugargeekshow.com
Knead about 1 cup at a time. It’s easier that way. I put mine in the microwave for no more than 10 seconds just to warm it a bit. Especially on a hot day. At first, it’s really crumbly and dry. Just keep smashing it together with your hands, work out any lumps with your fingers.
How to get mold out of chocolate?from wikihow.com
Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out. Use this same strategy for squeeze bottles. ...
How do you use modeling chocolate?from sugargeekshow.com
So a lot of people struggle with modeling chocolate at first because they want to use it like you use fondant. It’s not the same. It is very sensitive to the heat of your hands. I will see students in my class mindlessly softening the chocolate in their hands while they think about where to put it and before you know it, you’ve got mush.
What the difference between modeling chocolate and fondant?from sugargeekshow.com
The answer is kinda. You can definitely make little details and accents out of modeling chocolate much like the way you use fondant but it doesn’t have the stretch like fondant does. So if you want to cover your cake in modeling chocolate you have to panel it.
Can you make modeling chocolate with glucose?from sugargeekshow.com
I have heard that you can make modeling chocolate with glucose the same amount as corn syrup but you may find that your chocolate is too crumbly because it’s not exactly the same thing. If you find that your modeling chocolate is setting too quickly or is too firm, then up your recipe by an ounce until you get the right consistency. You can always re-melt it, add in my syrup and let it set again. No need to throw away your experiments.
How long to microwave modeling chocolate?from sugargeekshow.com
Knead about 1 cup at a time. It’s easier that way. I put mine in the microwave for no more than 10 seconds just to warm it a bit. Especially on a hot day. At first, it’s really crumbly and dry. Just keep smashing it together with your hands, work out any lumps with your fingers.
What type of chocolate is used in a couverture?from wikihow.com
Check the ingredients to determine the chocolate type. Couverture chocolate contains cocoa liquor, cocoa butter, sugar, and vanilla. Any chocolate with cocoa butter must be tempered, which means you must use a double-boiler. 3. Microwave the chocolate if you're using chocolate bars or chips.
Why is confectionary chocolate good for kids?from wikihow.com
If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
