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Receta Chocolate Eggs
by Global Cookbook

Chocolate Eggs
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Ingredientes

  • 1 x batch tempered white couverture chocolate Powdered food coloring Egg-shape chocolate mold Unsweetened cocoa pwdr
  • 4 sm binder clips

Direcciones

  1. Pour about 1 c. of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or possibly toothpick till desired tint is achieved. (Tint just before molding.)
  2. Lightly dust the inside of two-piece chocolate mold with cocoa pwdr. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula.
  3. Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; chill 3 to 5 min, till cold to the touch. Serve immediately.
  4. Can be made several days in advance; store in a cold, dark place.
  5. Makes about 6 dozen small Large eggs.