RECIPES
Easter eggs
40 minutes
Preparation time
2-4 minutes
Cooking time
3 Easter eggs
INGREDIENTS
Easter eggs
700 g good quality milk couverture chocolate
30 g Dutch processed cocoa powder
Miele accessories
METHOD
Easter eggs
- Use a cotton pad to polish each cavity of the chocolate mould.
- Place the milk chocolate into a saucepan on medium heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid.
- Transfer the chocolate into a bowl and stir vigorously until the solids have completely melted.
- Ladle the tempered chocolate into the mould cavities and tap the mould on the workbench to dislodge any air bubbles.
- Turn the mould upside down over a sheet of baking paper and tap to remove the excess chocolate.
- While upside down, scrape the surface clean with the metal scraper or palette knife.
- Place the mould, chocolate side down, onto another sheet of baking paper and allow to sit for 5-10 minutes.
- Place into the fridge for 20 minutes before unmoulding.
Assembly
- Pre-heat the oven on Fan Plus at 50°C before placing a baking tray in for a few minutes.
- Gently melt the edges of the chocolate eggs on the warm tray and join them together.
Finishing
- Use a clean firm brush to scratch the surface of the eggs.
- Brush the eggs with cocoa powder.
Hints and tips
- This recipe was created using a polycarbonate chocolate Easter egg mould measuring 85 mm x 60 mm.
- The excess chocolate can be used again, simply allow to set, roughly chop into smaller pieces, and retemper.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
