* Chopped white chocolate, compound
* Chopped dark chocolate, compound
* Chopped milk chocolate, compound
* A few drops of oil
* Cocoa butter-based food colours
* Candies such as M&M’s, gummy bears, mini chocolate chips, mini cookies, chocolate coated almonds, etc.
The Easter eggs are ready
* Clean your egg moulds with a clean tissue.
* Melt all three chocolates in a microwave, separately. Divide the white chocolate into four different bowls and add the cocoa butter-based colours to three of them. Mix well to get soft, pastel shades. Bright and dark colours don’t look good. Add a little colour, and you can add some more as you go on.
* Depending on the size of your mould, take enough chocolate to half fill the mould.
* Swirl the chocolate evenly on the insides of the mould, making sure it coats the mould evenly.
* Once it thickens, use your finger to distribute the chocolate on the sides evenly.
* Refrigerate the moulds for 5-7 minutes.
* Remove and use a light hand to press the chocolate out of the mould. Once set, the chocolate slips out very easily.
* Fill one side of the mould with cookies or candies.
* Heat an empty saucepan for a few minutes, until it becomes slightly warm.
* Put the other half, open side down on the upside down saucepan. The chocolate on the edge of the eggs will melt.
* Move quickly to adhere the wet side of the egg shell onto the dry one and stick carefully.
* Use a few drops of oil to make your chocolate shinier and smoother.
* Use a finger or piping bag filled with chocolate of another colour and swirl in the mould. When slightly set, smoothen over with a contrasting coloured chocolate. Eg: Pink and yellow, dark and white chocolate, etc.
Did you know?
Easter eggs are exchanged to celebrate the onset of springtime. They represent fertility and rebirth. It also marks the resurrection of Jesus Christ on Easter Sunday, three days after his crucifixion on Good Friday.
Steps to making the Easter egg
Divide the chocolate into bowls and add the cocoa butter-based colours. Mix well
Swirl the chocolate evenly on the insides of the mould, making sure it coats the mould evenly.
Refrigerate the moulds for 5-7 minutes.
Use a light hand to press the chocolate out of the mould.
Fill one side of the mould with cookies or candies. Pics/Atul Kamble
Put the other half of the egg mould on the saucepan and then stick it to the dry end of the egg.