Chocolate Easter Egg

Before starting this Chocolate Easter Egg recipe, make sure you have organised all the necessary ingredients.

Melt the chocolate couverture in the microwave, in periods of 20 seconds to make sure the chocolate does not burn.

The temperature should not exceed 40°C or 45°C. The use of a laser thermometer is essential for this operation.

Stir with a spatula until homogeneous. Let the chocolate cool down to 35°C, stirring at regular intervals.

When the chocolate has a temperature of 35°C...

... add 1% of the total weight of chocolate used in Mycryo cocoa butter. For 1 kg of dark chocolate, we will need 10 grams of Mycryo cocoa butter. The quantity of Mycryo needs to be accurate, so I recommend using a precision digital scale. If you don't have a scale, the measuring spoon supplied with the Mycryo cocoa butter weighs exactly 10 grams when filled up to the brim.

Combine to incorporate the Mycryo butter. Let the chocolate cool down to 29°C, stirring at regular intervals with an Exoglass® spatula.

At this stage, the tempering process is over. This method ensures a glossy finish and an easy release from the mould.

The chocolate should be maintained at 29°C during moulding. The Caloribac melting machine is ideal to maintain the chocolate at a certain temperature. This bain-marie system does not require any water.