Make easter eggs

dragonfly02

I've decided to make easter eggs this year as gifts, The kids have a plaster mold machine which whizzes round and spreads plaster inside a mold (we have small eggs, medium sized eggs and bunny's)

I gathered that melted chocolate would work in the same way as the plaster but would like to know how to lubricate the mold to stop the chocolate sticking, also I believe there is a way to make the choccy surface shinny

ANY HELP?

dragonfly

fizzel81

i would think a very fine coating of oil would stop the choclate sticking to the mold

Chocmonster7

Oil should work but make sure you use one that doesn't have any strong flavouring to it!

dragonfly02

Worked perfectly, Thanx for both your input also for anyone else wanting to do the same thing if you put them in the fridge to set they should come away from the molds themselves as they shrink

Now the only poblem is i made about 8 and ate half once they were done

Yategirl

can I ask what chocolate you used? I am thinking of doing the same for Easter gifts but not sure which is the best choc. thx

catznine

I have just been given some easter egg moulds and would like to try making marbled eggs using white and dark chocolate. Does anyone have instructions for doing this?

dragonfly02

I only used cheap chocolate from Asda fo my first batch and they turned out REALLY smooth and shinny and they tasted nice too but i've never been too bothered about branding when it comes to chocolate.

I think the best chocolate for melting has high cocoa content about 60-70% am sure i saw this on tv somewhere.

catznine what type of molds do you have? are they 2 halves hinged or seperate sheets?

http://www.imaginativeicing.demon.co.uk/childsplay6th.html
This website gives instructions using seperate molds, If i had enough chocolate left to try marbling :rolleyes: i would take a mold and dribble patches of white and milk choccy into te molds and jiggle them and kind of roll them so the chocolates met and coated the molds then i would put them in fridge as first layer but not sooo thickly that it wouls settle in a huge lump
Or you could try making one of these http://www.supersizedmeals.com/food/article.php/20060412165314930
hope you understand

Jo4

Can anyone tell me how to make home made Easter eggs? What chocolate do you use? I have moulds for sweets, lollies and eggs, now I just need to know how to make them.

Do you put ordinary sweets inside the eggs, or when they are home made can you still do that? What else can you put into them other than sweets?

Finally has anyone got any hints or tips on how to make the Easter sweets, lollies and eggs?

MrsBartolozzi

I would use a chocolate that I like to eat on it's own, like Cadburys Dairy Milk or Green and Black's. A cheap chocolate is fine in baking with other flavours, but for this kind of thing where you eat it on it's own you need something tasty.
You can make the eggs hollow, or fill them, or do a mixture, it's all up to you and what the people you are making them for will like.
You could use shop bought sweets or make home made sweets (there is a thread on this I will have a look) to fill the eggs.
If you choose not to fill them with sweets you can put in small gifts, little chick toys for instance.

Hth MrsB.

MrsBartolozzi

There's a thread on making Easter gifts over on the special occasions board, you might get some ideas here.

Mrbadexamples thread with recipes for sweets and fudges here

Making sweets at home here.

Hope that gives you some food for thought,
MrsB.

milkybars

If you have the easter egg moulds my best tips would be to build up in thin layers... a pastry brush can help with the first few coats, then just pour in and move the mould to different angle to coat. Leave to set in fridge and don't be tempted to speed the process up my popping into freezer... in my experience it makes the chocolate brittle and more likely to break.

When you come to press the solid chocolate out out the mould... a very quick dip of the mound into warm water will help. Used more melted choc to stick the two halves together and before you do this rest on half in a small bowl. This bowl trick also makes piping onto an egg easier.

An Easter coloured ribbon looks good and also serves to hold the two halves together if they're not sticking properly.

Most chocolate is suitable but I'd found a 50:50 or 25:75 mix of cooking chocolate and normal chocolate sets best. My moulds have a chick on on side so I usually coat this in a contrasting coloured chocolate or in white choc coloured with food dye before building up the rest of the egg.

Happy egg making!