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Chocolate Easter Eggs

Chocolate Candy Making Using Chocolate Candy Molds

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Chocolate Candy Making

Molding a Hollow Chocolate Easter Egg

Large chocolate Easter eggs, a giant chocoate bunny and many large hollow molds can be made by by pouring melted chocolate inside two halves of a chocolate candy mould.

These hollow chocolates can easily be filled with smaller chocolate candies or surprises before joining the two halfs to create and extra special chocolate gift.

The amount of chocolate that you will need will depend on the size of your mold. The larger the hollow chocolate the thicker the shell should be to withstand unmolding and handling.

The chocolate will not set evenly in a thick layer, so apply the melted chocolate in thin layers.

A 20cm (8 inch) high Easter egg mold can use upto 350g (12 oz) of chocolate applied in two layers. For larger shapes three layers may be needed.

After each layer, invert the mold onto non sitick baking paper, the melted chocolate will drain downwards before it sets to form an strong flat rim.

When you unmold the two halves the two rims can be joined securely.

If you would like to add small sweets or other treats do this before joining the two halves together.

Your completed egg can be given as is; or you can decorate the outside of the egg by piping a decorative design.

The chocolate Easter egg and be stored in a cool place almost indefinetely.

Steps to Making Hollow Chocolates

1. Polish the insides of the mold with a soft dry cloth. The glossier the inside of the mold, the glossier the molded chocolate will be.

2. Line a tray with some non stick baking paper. Using tempered chocolate mix well to remove lumps. To keep the chocolate liquid as you work leave it sitting over hot water, giving it a stir from time to time.

3. Pour some chocolate into each half of the mold separately. Coat the inside of the mold by rotating it so that the melted chocolate runs round the inside coating it completely.

4. Tip out the execss chocolate back into the bowl of melted chocolate. When no more chocolate drips out, invert the mold onto the prepared tray.

5. Place the tray in the refrigerator and leave until the chocolate is firm to the touch about 20 minutes, the time will vary depending on the thickness of the chocolate.

6. Remove from the refigerator and pull mold away from the paper. Spoon in enough melted chocolate to form a second layer. Rotate the mold as before so that the second layer covers the first layer of chocolate.

7. Tip the excess chocolate back into the bowl. Invert the mold and place on the tray and back into the refigerator to set completely.

8. When the chocolate shell has set (it can take about 2 hours or more) it will shrink away from the mold. Use a plastic scraper trim away any dry chocolate from the outer edge of the mold. Use your fingers to clean between the rim of the chocolate and mold to free any chocolate still on the mold.

9. To remove the chocolate shell from the mold invert the mold and gently press and the chocolate should come out easily. If the chocolate sticks to the mold it has not set, place it back in the refigerator to set completely.

10. Because you polished the inside of the mold your chocolate halves will be glossy, avoid touching with your hands it will loose its shine. Use pieces of non stick paper or plastic gloves when handling the chocolate to complete the next stages.

11. If you are going to fill your chocolate do it now but only fill one half. You could fill your hollow chocolate Easter egg with homemade chocolate truffles, novelty chocolate candy, chocolate covered coffee beans or other chocolate candies.

11. To join the two halves together apply some melted chocolate to the inside rim of one half (the melted chocolate can be painted on using a small paint brush, or applied using a spatula). Pick up the other chocolate shell and press the two together.

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