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I am not familiar with Easter traditions in other countries, but in France the Bells from Roma bring the chocolate eggs. So when we ear the bells ring, we jump into the garden looking for all the chocolate goodies hidden in the grass...
It's always a great moment for the children and actually for the parents as well.

This year i decided to make the chocolate eggs. I bought the moulds and Barry Callebaud high quality chocolate: both dark and milk.
It was quite fun as when you start making chocolate eggs: 1) you can't stop - tempering the chocolate is highly addictive and 2) all your kitchen will be covered in chocolate by the end of the day.
It is very time consuming too; though it may be because i have only one mould which allows me to make only two eggs at a time.


How to make chocolate eggs?
for 2 medium sized eggs

enough chocolate to fill the mould - 450g for mine
a chocolate thermometer

Melt the chocolate on a double boiler until it reaches 50-55°C. Then allow to cool to 27°C (milk chocolate) or 28°C (dark chocolate).
Finally heat again on a double boiler until it reaches 29°C (milk choc.) or 30-32°C (dark choc.).The chocolate is ready to use.

Fill the moulds to the top and tap the filled moulds on the countertop to release any air bubbles.
Wait for a few minutes and tap out the excess chocolate into a lined baking sheet (you'll re-use this chocolate).
Now, using a flat spatula, scrape across the mould, removing the excess chocolate. Allow to cool until completely set and repeat once or twice.

When the chocolate is finally set, carefully unmould the eggs.


What is more rewarding than a happy face when discovering the hidden chocolate treasures?
HAPPY EASTER!!!

Labels: chocolate, garden and campagne, recipe inside

 Anonymous said something sweet:

Oh Fanny! Those eggs look sooo good!!
Happy Easter

17 April, 2006 11:47 

 Anonymous said something sweet:

Bravo, ils sont superbes ces oeufs !

17 April, 2006 11:57 

 Banlieue Blog said something sweet:

Just charming!

17 April, 2006 13:04 

 Pomme Pomme Girl said something sweet:

you did it!!!!!!!
my god!

bravo (je ne sais pas comment o dit "bravo" en anglais ;-) )

17 April, 2006 13:12 

 Anonymous said something sweet:

very nice pictures, thanks

17 April, 2006 13:18 

 Kate Croft said something sweet:

wow! i'm so impressed!

17 April, 2006 13:23 

 Anonymous said something sweet:

Superbe Fanny. They look wonderful and super pro!

17 April, 2006 14:41 

 Fabienne said something sweet:

Superbe, gorgeous ... Happy Easter

17 April, 2006 15:07 

 *fanny* said something sweet:

First let me say thanx for all your kind words.

Pamela - Happy Easter too

Mariet - merci beaucoup.

Melissa - thanx thanx thanx

Penglobe - merci! Et au fait on dit aussi bravo en anglais.

Stephane - many thanks to YOU!

Kate - thanks as well...

Bea - merci. I'm not sure they look pro but they look ok!

And finally Merci Fabienne.

Wow i've never said Thanx and Merci this much in such a short time!

17 April, 2006 18:53 

 iamchanelle said something sweet:

So pretty and reflective! I love the ribbons tied around the egg - very nice touch!

Hope you had a wonderful Easter, Fanny!

- chanelle

17 April, 2006 23:46 

 Anonymous said something sweet:

once again Fanny is stunning the croud !

18 April, 2006 19:07 

 La Cuisine d'Helene said something sweet:

Love the picture. What camera do you use?

25 April, 2006 02:15 

 Valentina said something sweet:

Your Easter eggs turned out wonderful. I have moulds - bought 3 years ago. But still untouched. Do you use a thermometer when preparing them? The company you mentioned for chocolate, do they operate mail order?
Hope you had a lovely Easter.I am a bit late reading this post.Sorry!

01 May, 2006 17:47 

 Anna (Morsels and Musings) said something sweet:

these eggs are so glossy - perfect melting temperature obviously!

so in france the bells from rome bring the eggs? in australia (and i'm sure the other english speaking countries) a rabbit brings the eggs.

i wonder which country was clever enough to have a chicken bring the eggs?

19 August, 2006 08:20 

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