Prep Time 40 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes
- 0.1 kg dark chocolate
- To begin making the dark chocolate Easter egg, temper the chocolate as follows: Chop the 70% dark chocolate1 and melt in a bain-marie (it is preferable that the water from the saucepan touches the bottom of the bastardella in which you put the chocolate) When the chocolate reaches a temperature of 54° (as measured with a kitchen thermometer), dry the bottom of the saucepan (leave the boiling water in the saucepan) and pour 2/3 of it onto a marble slab placed on a work surface (the marble slab is used to melt the chocolate faster and reach the ideal temperature)
- Begin spreading the chocolate on the plate with a spatula and a scraper. When it reaches 28 ° (always use a kitchen thermometer), transfer it to the bowl with the remaining 1/3 of chocolate and mix well. The temperature of the chocolate must be 31/32 °7. If the temperature drops too much during these phases, keep the bain-marie saucepan with hot water nearby to slightly heat the chocolate. If it's still too hot, repeat the spatulation operation on marble with a small amount of the chocolate.
- Pour the chocolate into the 25 cm Easter egg mold, 7spreading it evenly with a rotating motion, allowing the chocolate to reach the edges. After a minute, turn the mold upside down on a tray and scrape off any excess chocolate. Lightly beat the mold's edges to remove any air bubbles before allowing it to crystallize for about 20 minutes. When it has slightly solidified8, use a scraper to finish off the excess chocolate edges. Then, pour the excess chocolate back into the mold, rotating it to distribute it evenly. Allow it to crystallize for another 20 minutes, then remove the edges as needed and allow the chocolate to harden.
- Then, pour the excess chocolate back into the mold, rotating it to distribute it evenly. Allow it to crystallize for another 20 minutes, then remove the chocolate peaks (as in step 9) and allow the chocolate to harden for another 2-3 hours. If the outside temperature is higher than 20 degrees, place the mold in the refrigerator. When the chocolate has crystallized completely, there will be no more chocolate attached to the mold, and you can gently unmold the two egg halves by pressing lightly on the mold.
- Then, heat a pan wider than the egg and place it on the work surface: place one half of the egg at a time with the edges facing the bottom of the pan and hold for a few moments just to allow the edges to warm up slightly insert the surprise and join the two halves hold it in place for a few minutes, while the parts are sealed The dark chocolate Easter egg is finished and ready to be given as a gift and enjoyed on Easter!
Amount Per Serving Calories 546Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 24mgCarbohydrates 61gFiber 7gSugar 48gProtein 5g