For the Easter Eggs
20g selection of sweet and cake decorations
700g chocolate chips (Dark, Milk or White)
Extra chocolate for tempering
4 medium-large Easter egg moulds
Polish the egg moulds with cotton wool or kitchen paper. Set a fridge to 12-14°C.
Arrange the sweets and cake sprinkles in two of the egg moulds. This will be the front of the egg. Carefully place to one side.
To temper the chocolate, tip 100g of chocolate chips into a Miele Solid Steam Container and cover with a lid. Place into a Miele Steam Oven at 100°C for 2 minutes. Remove from the steam oven and stir well. Ensure that the chocolate has reached a temperature of 40 - 45°C. If not, place back into the steam oven for 1 minute and check again. If you don't have a Miele Steam Oven, heat the chocolate in a bowl over a saucepan of hot water.
Dark Chocolate 31-30°C
Milk Chocolate 29-30°C
Pour the chocolate into the moulds with the sweets in so that it just covers the sweet mixture and allow to set in the fridge (12-14°C) or leave in a cool place. This will hold the sweets in place.
Repeat steps 3 and 4 with the remaining chocolate. Once the chocolate is at the correct tempered temperature, brush the inside of all of the egg moulds layering up the chocolate until the desired thickness is reached (2 – 3mm).
Turn the moulds upside down on a tray, curved side facing upwards. Transfer back to the fridge, or leave in a cool place to set. This will allow the chocolate to set and shrink.