Chocolat Pailhasson Lourdes
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Making your own chocolate Easter eggs is not difficult, just a bit fiddly. First of all you need to buy half egg shaped moulds. The easiest to use are the plastic ones because there is some 'give' in them, so making it easier to turn out the half eggs. The only problem with plastic moulds is that they can tear. Metal mould are stronger but turning out the set chocolate is more difficult.

Before starting to make your Easter eggs, make sure that the moulds are absolutely clean, then polish them with soft tissue or something similar. The polished surface will make turning out the chocolate easier.

For the best flavour use couverture chocolate, following the instructions for its use. You can use other types of chocolate if you wish, but the flavour will not be as good.

Follow the instructions in Techniques for melting chocolate, then pour it into the prepared mould, tipping the mould this way and that to ensure the whole of the inside of the mould is covered. Pour any excess back into the bowl. Use a palette knife to smooth the edges then leave to set on non-stick paper for 24 hours. If the chocolate is too thin, you can repeat this process with another layer.

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Chocolat Poulain
Gustav Klimt
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