Easter 2019, the egg is made at home

Finally Easter arrives with its colourful eggs, it is the triumph of chocolate and the only dilemma is which taste to choose? Dark chocolate or milk chocolate? White or pink? The important thing is that it is of excellent quality and with a “surprise” inside, a key element of its charm and reason for the fame that has accompanied it from the oldest tradition to the present day. Symbol of life and rebirth, the chocolate egg is difficult to give up all ages.

Alberto Simionato, maître chocolatier, professor at Chocolate Academy Center Milano, particularly loves the subjects dedicated to Easter and in fact has created real collections of mini chocolate sculptures with spherical and oval shapes, giving life to nice characters of fantasy suitable for the public of children, which were the theme of one of the last courses for confectioners held in Via Morimondo 23, home of the Chocolate Academy Center Milano.

Just to shorten the distances and break the patterns Alberto Simionato invites all food-lovers and aspiring pastry chefs to put their hands in the chocolate and to become familiar with the processing of this delicious ingredient giving us a precious recipe to be made at home: a chocolate egg with new decoration in dried fruit.


Recipe Chocolate egg decorated with berries by Alberto Simionato

Ingredients: 200 g milk chocolate (recommended Alunga, Cacao Barry), 140 g dark chocolate (recommended Ocoa, Cacao Barry), 50 to 150 g dried fruit depending on the type chosen

Procedure for tempering the chocolate:

– Finely chop the chocolate and melt 2/3 of it in a microwave or bain-marie, bringing it to 45°C.

– Gradually add the chopped chocolate to the melted chocolate and mix vigorously until the temperature drops to 30°C for dark chocolate and 28°C for white chocolate. If small pieces of undissolved chocolate remain, speed up the operation with an immersion blender.

Procedure for pouring and egg making:

Once the tempered chocolate has been obtained, place the dehydrated raspberries (or other dried fruit as desired) on the bottom of one half of the mould of an egg, arranged in such a way that, once the egg has been whipped, they are well centred.
Fill a sac à poche with tempered chocolate and create a small hole on the tip: go and fix the raspberries on the mould with the chocolate; leave the chocolate to harden in a cool place (16 °C) for 2 minutes, until it does not stick to the fingers when touched.

Pour the tempered chocolate into the mould and swirl the egg until the mould is evenly covered with chocolate. Then flip the mould underneath so that the excess chocolate runs off. As soon as the chocolate has hardened a bit, scrape off the irregular edges using a scraper.

The chocolate shell should be at least 4 mm thick, so as to give a certain rigidity to the egg. If the shell is too thin, repeat the operation by pouring more chocolate tempering In pouring more layers of chocolate do not wait too long between a pour and the other: the chocolate of the previous layer should not be solid, but not even pour.  Repeat the process and in the second half of the egg. Let the two halves harden at 16°C for one night.

The next day, gently remove them from the moulds. Heat a flat surface (the bottom of a pot or baking sheet). Pass the edges of the two eggs on the flat surface so that the chocolate melts a little and acts as a glue for the two shells. Insert the surprise! Match the two halves perfectly! Let the joint harden.

And voila, an extraordinary “home made” egg complete with surprise will soon be ready to be tasted.

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