Tools

Stand Mixers or Cooking Chef
Creaming beater
Easter egg mould
Baking tray

Ingredients

Ingredients 1
Plain chocolate                      120 grams   

Ingredients 2     
Plain chocolate                       80 grams        

Ingredients 3
White chocolate                      25 grams        
Freeze dried raspber​​​​​​​ries         as needed
 

Method

Prep. (Before you begin)      

  1 - Break the plain chocolate into pieces.
  2 - Melt the white chocolate.

​​​​​​​Getting started
​​​       
  1 - Lift the Cooking Chef head and fit the heat shield.
  2 - Fit the Creaming beater to the machine.
        

Stage 1

  1- Attach the Mixer bowl to the machine.
  2 - Add Ingredients 1 (plain chocolate) into the Mixer bowl, fit the splash guard.
  3 - Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.


​​​​​​​Stage 2

  1 - Remove the Mixer bowl from the machine.
  2 - Add Ingredients 2 (plain chocolate) into the Mixer bowl.
  3 - Stir until melted.
  4 - Spoon some of the chocolate into one half of the mould.
  5 - Turn the mould to cover the inside of the mould.
  6 - Continue to do this for about 30 seconds.
  7 - Turn the mould over, above the Mixer bowl and allow the excess choclate to run out.
  8 - Repeat this process with the second half of the mould.
  9 - Leave the moulds open side up on a baking tray to set for about an 1 hour.
​​​​​​​10 - Remove the egg halves from the moulds.
11 - Warm the baking tray in the oven.
12 - Place the chocolate egg halves edge down on the baking tray.
13 - Allow the edges to melt slightly and press together.

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