Home- made chocolates
We tested these Easter eggs using Nestlé Easy Melt chocolate. Ordinary chocolate needs to be tempered first and is more difficult to work with.
How to melt chocolate
Break the chocolate into pieces and place in a glass bowl over a saucepan of simmering water.
Stir once the chocolate starts to melt. Remember that chocolate should always be melted over a low temperature.
If melted chocolate does go lumpy, you will not be able to remelt it. Should this happen, allow the chocolate to harden and then use it for baking.
White chocolate is more difficult to work with than other types and we therefore recommend using milk chocolate or dark chocolate to make your Easter eggs.
Expert advice
Denver Windvogel gives the following advice for making the perfect chocolates:
Don't grease chocolate moulds with butter or cooking spray. This will make the chocolate stick to the moulds and will affect the taste ands appearance of the chocolates. Just make sure the moulds are clean and dry.
Work in a cool room so that the chocolate stays at the correct working temperature.
Be careful not to get water or steam into the chocolate while it is melting, because this will cause it to seize (become thick and lumpy).
Do not put chocolates in the fridge. The temperature difference is too great and will cause white spots- a result of the sugar and cocoa butter or vegetable fat (used in cheaper chocolates) coming to the surface. Rather store chocolates in a cool, dark cupboard. Belgian chocolates should be stored below 24?C
