1. Using some flavourless oil wipe the inside of your egg moulds.
2. Heat a pan of water (not boiling) and rest a heat proof bowl over the pan. Break in 300g of dark chocolate (at least 70% cocoa solids). Make sure the bowl isn't touching the hot water.
![HariGhotra Blog Easter 19](/images/blog/HariGhotra_Blog_Easter_19.jpg)
3. Stir the chocolate to ensure it has all melted.
When coating or moulding chocolate it's important to temper the chocolate. Tempering is a method of heating and cooling chocolate which separates the cocoa solids so your finished mould has a wonderfully glistening finish.
![HariGhotra Blog Easter 18](/images/blog/HariGhotra_Blog_Easter_18.jpg)
4. To temper the chocolate you will need a thermometer. Heat the chocolate to 43°C and remove from the heat.
![HariGhotra Blog Easter 17](/images/blog/HariGhotra_Blog_Easter_17.jpg)
5. Leave the chocolate to cool down to 35°C.
![HariGhotra Blog Easter 16](/images/blog/HariGhotra_Blog_Easter_16.jpg)
6. Add a little chilli powder (you can also use cinnamon if you prefer) and stir through.
![HariGhotra Blog Easter 15](/images/blog/HariGhotra_Blog_Easter_15.jpg)
7. Spoon the melted chocolate into the oiled mould.
![HariGhotra Blog Easter 14](/images/blog/HariGhotra_Blog_Easter_14.jpg)
8. Move the chocolate round so it fully coats the inside - remove any excess. Try to keep the layers nice an thin.
![HariGhotra Blog Easter 13](/images/blog/HariGhotra_Blog_Easter_13.jpg)
9. Leave the first layer to set with the flat edge down on a tray lined with some greaseproof paper.
![HariGhotra Blog Easter 12](/images/blog/HariGhotra_Blog_Easter_12.jpg)
10. Once this has set (about 20 miuntes) use a sharp knife to remove the excess from the edges.
![HariGhotra Blog Easter 09](/images/blog/HariGhotra_Blog_Easter_09.jpg)
11. Repeat with some more melted chocolate - you will need to do this three times.
![HariGhotra Blog Easter 11](/images/blog/HariGhotra_Blog_Easter_11.jpg)
12. Place the moulds in the fridge for the last 20 minutes so the chocolate sets firmly.
![HariGhotra Blog Easter 10](/images/blog/HariGhotra_Blog_Easter_10.jpg)
13. Once it has set, very carefully remove the chocolate from the moulds.
![HariGhotra Blog Easter 08](/images/blog/HariGhotra_Blog_Easter_08.jpg)
14. Try not to handle the chocolate too much. Stick the two halves together either by placing the flat edge on a heated baking sheet so the edges melt or use some melted chocolate to stick them together.
![HariGhotra Blog Easter 07](/images/blog/HariGhotra_Blog_Easter_07.jpg)
15. Press the two halves together firmly but gently (you don't want to break them).
![HariGhotra Blog Easter 06](/images/blog/HariGhotra_Blog_Easter_06.jpg)
16. Get creative and decorate your egg however you like - you can use icing, Easter decorations such as chicks and bunnies, ribbons and lots more chocolate too.
![HariGhotra Blog Easter 05](/images/blog/HariGhotra_Blog_Easter_05.jpg)
![HariGhotra Blog Easter 04](/images/blog/HariGhotra_Blog_Easter_04.jpg)
![HariGhotra Blog Easter 03](/images/blog/HariGhotra_Blog_Easter_03.jpg)
![HariGhotra Blog Easter 02](/images/blog/HariGhotra_Blog_Easter_02.jpg)
16. Wrap them up in celophane as gifts or place them in little baskets - you family will love you!
![HariGhotra Blog Easter 01](/images/blog/HariGhotra_Blog_Easter_01.jpg)
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