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CLICK HERE FOR THE RECIPE E-BOOK

22 mouth-watering  
and simple raw chocolate recipes for you to make at home (instant download)


just £9.99!

Chocolate Recipe Book healthier chocolate and sweet treats at the heart of everything we do!

NO  Dairy . Sugar . Wheat . Gluten . Soy      Only the best natural ingredients

how to make easter eggs


1) Use one of the chocolate bar type recipes from the e-book or the workshops. Or you may have your own recipe, or you could simply melt down a bar of chocolate.


2) The trick with these Easter egg moulds 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 for the big egg, maybe a bit less for the smaller ones) that will just slip out of the mould.


Please note that these eggs don’t always stick together to make one whole egg that easily! Sometimes you strike lucky, but it can be a bit tricky to get the surfaces of each egg absolutely flat etc. I would aim for half eggs, and if you get a whole egg (stick to the two halves together with some melted chocolate, that’s a bonus!


Please also 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 to keep its shape and firmness.


If you are melting an ordinary chocolate bar, do it gently and slowly, and you have a good chance of keeping the temper and therefore making the eggs less likely to melt.


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