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Before starting this Chocolate Easter Egg recipe, make sure you have organised all the necessary ingredients.
Melt the chocolate couverture in the microwave, in periods of 20 seconds to make sure the chocolate does not burn.
The temperature should not exceed 40°C or 45°C. The use of a laser thermometer is essential for this operation.
Stir with a spatula until homogeneous. Let the chocolate cool down to 35°C, stirring at regular intervals.
When the chocolate has a temperature of 35°C...
... add 1% of the total weight of chocolate used in Mycryo cocoa butter. For 1 kg of dark chocolate, we will need 10 grams of Mycryo cocoa butter. The quantity of Mycryo needs to be accurate, so I recommend using a precision digital scale. If you don't have a scale, the measuring spoon supplied with the Mycryo cocoa butter weighs exactly 10 grams when filled up to the brim.
Combine to incorporate the Mycryo butter. Let the chocolate cool down to 29°C, stirring at regular intervals with an Exoglass® spatula.
At this stage, the tempering process is over. This method ensures a glossy finish and an easy release from the mould.
The chocolate should be maintained at 29°C during moulding. The Caloribac melting machine is ideal to maintain the chocolate at a certain temperature. This bain-marie system does not require any water.
Fill the cavities of the polycarbonate mould up to the rim. You do not need to grease the mould.
Pour the chocolate excess in the bain-marie recipient. Maintain the temperature at 29°C until the end of the moulding process.
Place the mould upside down on a cooling rack and let the chocolate crystallize. The couverture chocolate should crystallize around 20°C. When crystallized, scrape the surface of the mould with a triangular spatula.
When moulding big shapes such as this recipe, two layers of chocolate are required. Repeat the operation n°10.
Pour the chocolate excess, then let crystallize again on a cooling rack.
Flip the mould and scrape the surface again. Gently tap the mould on your kitchen workbench.
The chocolate shapes should come off easily and have a nice glossy finish.
Store in a cool place...
... until ready to assemble the whole egg. For this operation, gently heat the rim of one half egg with a heat gun, then join the two shells together. Alternatively, you can hold the two pieces together with a pretty colour ribbon.