- 300g dark chocolate (minimum 70% cocoa solids) or milk chocolate
- pinch of chilli powder or,
- pinch of cinnamom powder or,
- pinch cardamom powder
- Using kitchen roll clean the inside of your mould then pour in a drop oil vegetable oil and polish the inside of the mould. This will help the set chocolate come out of the mould and also give it a shiney finish.
- The chocolate needs to be tempered - this is a process of heating and cooling the chocolate which is essential for moulding becuase it seperated the cocoa solids and ensures that when it sets in the moulds it will have a high gloss finish.
- Place a small pan of water on the hob to heat.
- Break the chocolate into small pieces and place into a heat proof bowl that will sit in the pan. Once the water is hot (not boiling) place the bowl with the chiocolate over the pan. Make sure the bottom of the bowl isnt touching the hot water.
- Melt the chocolate gently and using a thermomenr check the temperature of the chocolate. When it reached 43C take it off the heat and cool it to 35C
- Pour spoonfuls of chocolate into the mould and swirl it around until it's all coated. Remove any excess and set it flat side down so any extra chocolate can drain out onto a tray lined with greaseproof paper
- Leave the chocolate to set for about 20 minutes (you can put them in the fridge to help them set).
- Once set use a knife to clean the edges so the 2 sides of the eggs fit together.
- Repeat this process with each mould at least 3 times to get a good layer of chocolate.
- Once set carefully un-mould the two chocolate halves. Try not to handle them too much.
- To stick the two sides together and make your egg, heat a baking sheet and press the flat edges on the sheet to just melt the edges. Very carefully stick the two edges together or use some melted chocolate and stick them together
- Get creative and sit the egg in a mug to decorate .