Easter egg

19632 the Easter egg INGREDIENTIPER a 30 cm TALL EGG Couverture chocolate 750 g tools needed: plastic mould with 2 egg-shaped cavity high 30 cm (can be found in household shops well-stocked) preparation: 30 minutes COOKING TIME: 55 minutes: 14 hours To buy: Couverture chocolate and? a type of chocolate that contains a lot of cocoa butter and then melts very well and can be spread evenly.

Cooling, cocoa butter tends to emerge on the surface, covering the chocolate of a whitish veil unpleasant to see.

To avoid this inconvenience simply work the melted chocolate (temper) as you teach in the recipe.

You will find the Couverture chocolate well-stocked supermarkets, grocery stores and pastry shops.

1.

Chop chocolate with a sturdy knife.

Unbind 15 minutes in a saucepan in a double boiler, stirring occasionally.

(The water in the water bath should not boil, otherwise the hot chocolate too).

2.

Transfer two-thirds of the melted chocolate over a marble floor or on top of a large metal tray.

Knock it with a spatula until it's almost cold (5 minutes), brush strokes and collecting it.

3.

Put the chocolate worked together in saucepan.

Let it melt again in a water bath (10 minutes).

Stir carefully.

4.

Colatelo in the mould so that the cavity you hold 2 of one uniform layer of 3 mm.

thick.

(To facilitate the operation rotate the mold in all directions).

5.

turn the mold so that the excess chocolate run off on.

Place the mold upside down onto a piece of parchment paper.

Let stand 30 minutes, turn the mold, remove the paper.

6.

repeat the process (step 4 and 5) for 2 other times merging every time 15 minutes chocolate in a Bain-Marie.

Every time you flip the mold and allow it to cool the new layer of chocolate.

Eventually the thickness of 2 chocolate cavity must be of half a centimetre.

7.

Scrape the chocolate off congealed to clean cavity thoroughly with a damp sponge.

(the edges of 2 eggs must be without smudging, otherwise it would paste).

Let stand 12 hours in a cool room (not in the refrigerator).

8.

Date of taps at the outside of the mold and spread gently with your hands 2 cavity of the walls so that the chocolate shells are detached.

Turn the mold onto the countertop and let slip the 2 half shells.

9.

place for a few seconds the 2 half shells along the edges, on a hot plate.

(The operation is intended to soften the edges in order to glue together the shells).

Place the? surprise? on the bottom half of the shell.

10.

align perfectly the 2 half press down gently until you have pasted.

Let stand 30 minutes at room temperature in a cool room.

the egg is ready to be decorated.

Egg decorated with paper flowers and ribbons.