Molding an Easter egg

Ingrédients

• 200 g of the best quality dark, milk, or white chocolate (preferably couverture chocolate), adjust the quantity according to the size of the mold

Matériel

• Easter egg mold
• Cooking thermometer
• Cotton
• Bowl
• Parchment paper
• Smooth knife or small spatula
• Saucepan

Préparation

1. Preparing the Half Shells
   Prepare the chocolate for molding. Clean the egg mold with a cotton pad to remove any residue. Pour the chocolate into the mold, tap to release air bubbles, then turn the mold upside down over the bowl and tap to empty the chocolate. Place the mold upside down on a piece of parchment paper. Wait for the chocolate to set, approximately 15 minutes at 18°C. Peel the egg mold away from the parchment paper and trim off any excess chocolate with a smooth knife or small spatula. Repeat the molding process to create a second layer.
2. Refrigeration
   Place the mold in the refrigerator for 20 minutes before unmolding.
3. Assembly
   To assemble the egg, slightly melt the edge of each half shell on the bottom of a preheated saucepan. The half shells will thus adhere perfectly to each other.