AL HALABY EST. for Trading


  home   Contact Us

CHOCOLATE RECIPES



Half Chocolate Egg filled with Mini Eggs


Requirements:
1 large Easter egg mould
1 tiny Easter egg mould
1kg milk chocolate
Different coloured pastel chocolate foils
2 gold boards
Cellophane for packaging
Strips of pastel ribbon
Easter stickers

Method:
Cut your large egg mould in half so that the half eggs are separate. Cut out each egg shape with a 1cm border around the edges. Now pour your chocolate into both halves of the egg and fill them to the top. Leave the chocolate to cool. When the chocolate has cooled enough you will see that it has set around the edges of the eggs. When that border around the edges is about 3mm thick you can empty the rest of the chocolate back into the pot. This will leave you with two empty half eggs. Now place the moulds into the freezer for about three - five minutes to set. Remove from freezer. And then gently remove each half from the mould.
Also:
Spoon chocolate into tiny egg mould, tap the mould to release air bubbles and place in the freezer for about five minutes to set. Cut your pastel foils into small squares big enough to cover your tiny chocolate eggs. When set and released from the mould place two tiny half eggs together and cover with coloured foil. Take a paper towel and gently smooth them down for a nice, shiny finish. Fill each large half egg with tiny, foiled chocolate eggs. Place the half egg, filled with eggs, on a gold board and then cover neatly with cellophane. Tie some attractive ribbon around the cellophane. Place an Easter sticker on the side of the cracker as a finishing touch.
 




   


 
 

 

 

CHOCOLATE FONDANT

Copyright 2004 - AL HALABY EST. All rights reserved.
Site Designed & maintained by Arch & arts