Home made chocolate slabs

Jem8472

Well the second time round it turned out better.

I did not put the mould in the freezer to help it set. I just put it in the living room which is a bit cooler than the kitchen.

Having the top oven on 100c and putting the mould on the edge of the door helps so the mould is warmish so when you put choc in it spreads easier. Also I found that if you put the pastry brush on a plate and put that sitting on the door to the top oven it keeps the choc melted and stops the brush turning solid!

I only put two layers of chocolate on the egg and it looks good! :j
Remember to tap the mould to get it to settle correctly.

Outside of the egg.






Inside of the egg.

almond

hi
i made eggs at cake decorating years ago and this is how we were told to do them
first rub the mould with cotton wool then when you pour the chocolate in start at the middle and tilt the egg mould so the choc moves to the corners
if you understand what i am getting at? that way you should'nt need to use a brush.
hope it helps

Jem8472

almond wrote: »

hi
i made eggs at cake decorating years ago and this is how we were told to do them
first rub the mould with cotton wool then when you pour the chocolate in start at the middle and tilt the egg mould so the choc moves to the corners
if you understand what i am getting at? that way you should'nt need to use a brush.
hope it helps

I dont know if when you made eggs did you temper the chocolate? I do temper my chocolate and it has to be kept about 30C so it is not as runny as it can be. So I have to use a pastry brush to get it round the mould.

Spudnik_2

Blimey Jeremy, that looks great! What sort of chocolate are you using?

qwiksave

:hello:Hello! Have you missed me? (No, don't answer that one!) I've got a bit of catching up to do so here goes...

LouBlue & Rachie B you got me intrigued, writing about choccie making on another thread!?... (I could contribute to that thread, I'm one of them y'know, an older mum - but I won't... - I might end up 'accidently' talking about choccie making too and have to leave, just like you! )

And LouBlue why stop at just buying the stainless steel chocolate scraper? That site also sells tempering machines - they are only £1175.00 :eek: ! And for someone that wouldn't let anyone else say the word temper a few pages back, you've been using it rather a lot in your posts! (Yes, I have been spying on you in my absence! )

I'll do another post, I haven't finished yet and I don't want to be timed out!

qwiksave

mathsus & LouBlue those people at pimpthatsnack aren't just serious - they're obsessed! And we thought we were bad about chocolate! I looked at the site with my 8 year old son and he's put his order in for me to make him a Giant Mars, Kit Kat, Jamie Dodger and Creme Egg!

Thanks moosetastic, when I want some more [STRIKE]molds [/STRIKE]moulds (spot the deliberate mistake! ) I'll take a look at ebay too.

savvy! that diagnosis is awful for you! It's gonna be hard for you [STRIKE]checking up on us[/STRIKE] even looking at this thread now, especially when people put great big pictures of their lovely easter eggs on, you have my full sympathy!

Jem8472, as much as I would love to scoff those wonderful easter eggs you've made and kindly showed us, I was just wondering whether they need to be a bit thicker? If you are going to join them together with melted chocolate don't you need a 'shelf' like the 'real ones?' Just a thought...

Also, as Spudnik asked, what chocolate did you use?

Oh, its good to be home!

LouBlue

qwiksave wrote: »

And LouBlue why stop at just buying the stainless steel chocolate scraper? That site also sells tempering machines - they are only £1175.00 :eek: ! And for someone that wouldn't let anyone else say the word temper a few pages back, you've been using it rather a lot in your posts! (Yes, I have been spying on you in my absence! )

You AND RachieB stalking me now! :eek::rotfl: I saw the price of those tempering machines.........I don't need to spend that sort of money to c*ck it up, thank you.

Jem - That egg looks fab!!! :T

qwiksave

(Nobody is going to put any photos on here for a while now until the excitement of Jem8472's easter egg photos has died down....) Don't forget everybody that pictures of purchased chocolate moulds ARE acceptable! (and readily admired) :rotfl:

Emms

I hadnt been planning to make easter eggs until I saw Jem8472s pics but im off to buy moulds today!

Emma

Jem8472

I am at work so this will be a quick post.

I used tesco belgium milk choc.

The first egg I did was thicker but it was a mess. So I tried a bit to make sure the timper was ok.

Remelted the egg and made a second one. When I actually make a proper one I will make the egg thicker but thats all the choc I had at the time.

Good luck to anyone who trys it!