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Make your own chocolate bars or truffles -
Sunday 22 August -
22 luscious recipes, from desserts to truffles to chocolate bars and more £9.99 Click here for more info.
Cracked Easter Egg Chocolate Mould £4.75
Dimensions:
approx 100mm length x 70mm depth
For instructions on how to use this mould, scroll down to the bottom of the picture
How To Use This Mould
1) Use a chocolate bar recipe such as the one taught on the Sweet Sensations Chocolate Workshops (or you may have your own chocolate bar recipe).
2) The trick with this Easter egg mould is to pour a little bit of the mix into the mould, swirl it around so it covers the whole surface, place in the fridge to set, then repeat at least four times to build up the layers. Very soon you will have a lovely egg shape (aim for about a 3 or 4 mm thickness) that will just slip out of the mould.
3) The two sides are made separately and could be filled with sweets (you could make little chocolates out of the same mix) or with truffles. Then you can either stick the two halves together with some more melted chocolate mixture or wrap in some foil and you have a beautiful Easter egg with none of the sugar or nasties that are in the commercial varieties.
4) Please note that any set chocolate that hasn’t been tempered (a process which prevents it melting too easily) won’t travel too well and is best kept in the fridge or at room temperature to keep its shape and firmness.