Perforated Chocolate Eggs

Step 1

Follow the procedure indicated for i Fantasia Chocolates for the correct tempering of chocolate. Fill the pastry bag with the melted chocolate. The convenient support will allow you to do this easily.

Step 2

With a circular movement of the pastry bag, it creates irregular concentric circles so as not to cover the entire surface of the mold.

Step 3

Proceed carefully, covering the mold up to the edges.

Step 4

Remove excess chocolate with a spatula.

Step 5

Turn the mold upside down on a sheet of PVC for food and let the chocolate cool by placing the mold in the upper part of the refrigerator for about 20/25 minutes or until it has solidified.

Step 6

At the end of this process you will have obtained a perfectly crystallized chocolate, therefore easy to turn out. Turn the mold upside down and with a firm movement, beat it on the work surface to let the shape come out.

THE MASTER'S COUNCIL
Chocolate is perfectly tempered when it detaches itself from the mold.

Step 7

Using melted chocolate, join the two cavities of the egg and let it dry.

Step 8

The egg is now ready for decoration. Pour the tempered chocolate on the acetate sheet and with the help of the spatula, level the surface well. Beat the acetate sheet to eliminate any air bubbles and leave to dry at room temperature.

Step 9

When the chocolate is still soft and starts to become opaque with the dividing roller cut into strips.

Step 10

Without removing the strips obtained, fold the acetate sheet and place in the fridge to cool for about 10/15 minutes or until the chocolate has solidified. Gently remove the acetate sheet and peel off the shapes. Decora your egg by "gluing" the strips with melted chocolate.

Step 11

Make different textures with the chocolate you prefer; To give an extra touch to your eggs we recommend you to make small colombine of ice or sugar paste with the help of our colomba pasta cutters.