First of all, arm yourself with patience
More than ingredients you need tools:
400 gr. = 14 oz. dark chocolate
Easter egg mold
To prepare the dark chocolate Easter egg, start with the tempering of the chocolate: chop the dark chocolate.
Pour the chocolate thus obtained in the 25 cm /9.8 inch Easter egg mold by spreading the chocolate evenly with a rotary movement causing the chocolate to reach the edges. After a minute turn the mold upside down on a tray collecting the excess chocolate. Beat the edges of the mold to remove the air bubbles, then let it crystallize for about 20 minutes. When it has slightly solidified , remove the edges of excess chocolate with a scraper to finish them off. Then pour the excess chocolate back into the mold, repeating the rotary movement to distribute it evenly. Crystallize again about 20 minutes, then remove the edges as in step if necessary and have the chocolate firmed
Then pour the excess chocolate back into the mold ,repeating the rotary movement to distribute it evenly. Crystallize again about 20 minutes, then remove the chocolate spikes if necessary and have the chocolate firmed for 2-3 hours. If the outside temperature is above 20°C/ 68°F you can store the mold in the refrigerator. When it is well crystallized, you will find that there is no more chocolate attached to the mold and you can gently draft the two halves of egg by putting a slight pressure on mold. You can also delicately beat on the mold with the back of a knife(delicate !)
Insert the surprise and unite the two halves with some melted chocolate.
Hold on a few minutes, the time for the parts to seal.
The dark chocolate egg is ready to be gifted and then enjoyed on Easter day.
Such a satisfaction:you’ll feel like a Maitre Chocolatier .
For Easter do not forget the Colomba