Willie’s Easter Egg masterclass
600g chocolate of your choice Sweets to put inside 2 Easter egg moulds, about 10cm x 6cm Sugar thermometer 600g chocolate of your choice Sweets to put inside 2 Easter egg moulds, about 10cm x 6cm Sugar thermometer
Place a wire rack over a large baking tray lined with baking paper Temper the chocolate by firstly breaking up 400g and finely grating the remaining 200g. Place the roughly chopped chocolate in a heatproof bowl set over a pan of gently simmering water until melted, making sure that the bottom of the bowl doesn’t touch the water. Use a sugar thermometer to check the temperature of the mixture. When it reaches 45ºC, remove from the heat and stir in the 200g grated chocolate. Keep stirring until the temperature drops to 28ºC for dark chocolate (or 26ºC for milk or white). Set the bowl over the pan of simmering water and heat to 31-33ºC for dark chocolate (or 28-29ºC for milk or white). The chocolate is now tempered and ready to use. Pour a quarter of the chocolate into each half-mould and swirl around until evenly coated. Turn each half-mould upside down and place on the wire rack. Leave for 1-2 minutes then turn over and leave in fridge for 30 minutes. Once cooled, gently knock the outside of each to release the chocolate shell. Fill one half of the egg with sweets, then place the other half on top. Carefully paint a little melted chocolate over the join and leave until set.
