Easter Eggs

A fun activity for the whole family, get creative this Easter and design your own delicious handmade Easter eggs. Tempering chocolate in a Miele Steam Oven or Warming Drawer ensures a low and precise temperature, removing the need for a Bain-Marie and delivering perfect results every time, with no worries of seized or over heated chocolate.

Method

1. Polish the egg moulds with cotton wool or kitchen paper. Set a fridge to 12-14°C.

2. 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.

3. 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 using a Miele Warming Drawer, preheat on the highest setting, tip 100g chocolate into a bowl and melt for about 4 – 5 minutes. Remove from the warming drawer and stir well. If you don't have a Miele Steam Oven or Warming Drawer, heat the chocolate in a bowl over a saucepan of hot water.

4. Gradually add small amounts of the chocolate chips to the melted chocolate and stir continually until the correct temperature has been reached; this will only take around 100-150g of chocolate.

• Dark Chocolate 31-30°C

• Milk Chocolate 29-30°C

• White Chocolate 28-29°C

5. 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.

6. 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).

7. 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.

8. Once the chocolate has been released from the moulds, warm a frying pan up on a low heat. Place the flat edge of a sweet filled egg half in the pan and allow to melt a little. Then stick it to the plain half of the egg. Repeat with the other egg halves and leave to set.