Chocolate Easter eggs are very common in European countries. Their popularity is comparable only to traditional dyed ones. Chocolate eggs come in a variety of sizes, from huge to very tiny. And the main connoisseurs of such a treat are, of course, children.
A la kinder surprise
A priori, the inside of the chocolate eggs is completely empty. This rule especially works for large sizes - weighing several kilograms. This is quite understandable, because the more chocolate is spent on an egg, the more expensive its cost will be. To make the "shell", you need a white sheet of acetate of the appropriate shape and with a notch in the middle. This material is convenient because the chocolate is quickly and evenly distributed over its surface and is well removed after drying.
High quality glaze melts slowly when exposed to low temperatures, and then it is applied on all surfaces of the prepared form, resembling a half of an egg. To obtain the highest quality product, it is necessary to apply the glaze in several layers, allowing each one to dry completely. It is believed that it is optimal to let the chocolate blank dry at room temperature. The process is quite long, but the appearance of the finished egg will be many times more attractive.
After the shell has completely hardened, the excess chocolate that has protruded from the edges is carefully removed with a spatula. This is necessary so that the joint of both shells is even, almost invisible. If you use high-quality glaze and try to the maximum, the product will acquire a noble gloss.
Chocolate still lifes
Before connecting both halves, you need to decorate each of them. Food pastes, which can be purchased in specialized stores, are perfect for this purpose. The only rule is that you cannot use alcohol-containing pastes, otherwise the chocolate will begin to crystallize. Colored chocolate glaze is also suitable for decorating a future masterpiece. It is poured into a permanent paper pastry bag. Next, the tip is cut off from it so that the glaze comes out in a thin line, and you can start drawing! There are no restrictions - here only your own imagination and the level of artistic skill dictate.
When the chocolate shells are decorated, it is necessary to let them dry thoroughly, otherwise all the work will go down the drain.
Responsible ending
The most responsible and complex process is the connection of the shells. This requires the utmost care and accuracy: any awkward movement will ruin all the work! This has to be done quickly so that the glaze does not melt and lose shape under the warmth of the hands. The pros have their own technique, which is unacceptable for home use. But there is an alternative method - ready-made glaze, which is heated and then cooled to the required temperature. The edges of the shells are also coated with glaze like glue, connected and pressed tightly against each other. On a round stand, the finished egg is kept until completely dry.
Colored glaze beads can be used to mask the shell joint. You can look for other, more affordable methods of concealing the seam, or you can leave it as it is - this is a matter of personal preference.
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