Hello dear friends! Today I will share with you my Easter table. This year I decorated it with dyed eggs, sugar flowers and chocolate eggs.
Chocolate eggs are a sweet Easter tradition on my country. All candy and chocolate brandies have their egg version in several sizes and flavors. They are also wrapped in colorful foils and ribbons, and some special edition come in fancy boxes.
Some parents there like to hide the chocolate egg so the kids can find them. During my childhood, I preferred to receive my early morning, and guess what I wanted for breakfast? That was always a feast!
I made some chocolate eggs decorated with funfetti, nonpareil, and sugar flowers. To make the table happier and colorful, I wrapped the chocolate eggs with floral fabrics and ribbons. If you are planing a party, they could be a cute favor for your guests!
Chocolate Easter Eggs
You will need 300-400g of chocolate to make an egg, depending on the size of your moulds.
I used the seeding method to temper the chocolate because is the cleanest and best way to temper chocolate with precision when work in a home kitchen.
1. Cut the chocolate into small pieces, so it will melt easily and faster.
2. Melt the chocolate slowly in a bowl over a hot water bath (the bowl should not touch the water), with the water simmering, not boiling.
3. Bring the chocolate to between 45ºC/113ºF and 50ºC/112ºF. Take the bowl off the simmering water bath.
4. Add solid chocolate to the melted chocolate. This chocolate will act as ice, cooling the melted chocolate down. A good amount to start with is about one-quarter of the amount that is in the bowl. Stir continuously, checking the temperature frequently.
5. Continue to stir until the chocolate reaches the desired temperature, which varies depending on the chocolate: 30ºC/86ºF to º C/ 90ºF for dark chocolate, 29ºC/84ºF to 30ºC/ 86ºF for milk chocolate, and 28ºC/ 82ºF to 29ºC / 84ºF for white and colored chocolate.
1. Using a ladle fill the egg mould about a quarter full with chocolate, then tilt and twirl the mould until the chocolate covers the whole thing. Tip the excess back into the bowl. Do the same with the other half.
Wipe around the edges if any chocolate escapes the mould.
Leave the first layer of chocolate to set.
2. Once the first layer of chocolate is set in the egg mould, pour in another ladleful and swirl the chocolate round again. You'll need to do this three of four times until the egg is thick enough. Put the egg halves into the fridge to set.
3. After an hour or two, take them out and gently but firmly pull the corners of the mould – the egg will pop out easily.
Funfetti Chocolate Egg
After temper the white chocolate add some tablespoons of funfetti. Stir to mix well. Follow the chocolate egg procedure.
Using a teaspoon or pastry brush, paint the edges of the two halves with melted chocolate and glue them together. Put the whole egg back in the fridge for five or ten minutes to firm up.
Place funfetti into a medium size bowl. Brush corn syrup or edible glue on the edges. Dip your egg in the funfetti. Let your egg dry. Wrap with foil wrap and then with fabric.
Place nonpareils into a medium size bowl. Using a brush, coat your egg with corn syrup or edible glue. Dip your egg in the sprinkles. Let your egg dry. Wrap with foil wrap and then with fabric.
Gold Egg with White Flowers
Brush gold luster dust gently on the egg surface. To make the flowers I used the small blossom cutter from Wilton. I used edible glue to fix then.