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How To Make Easter Eggs
1) Use either the cacao liquor recipe we are currently giving away with the moulds
and bags of cacao liquor, or the chocolate bar recipe I teach on the 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 2 or 3 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.
To look at the Easter Egg and other moulds click here (the Easter egg moulds are at the bottom of the page). Each mould costs £4.75 + pp.