A light sponge made with organic lemons and free range organic eggs (let’s try for happy chickens!).
The flowers are made from a blend of normal roll out fondant icing with Tylose kneaded in and left overnight to cure. (I used 250g roll out icing and 1 tsp Tylose which made up a generous amount of ‘sugar paste’, far more than needed for these flowers).
Easter is just over a week away and the shops are full of wall-to-wall chocolate eggs.
I had a go at making some of my own. Melted chocolate must be tempered before you can use it in molds.
Tempering chocolate the seeding way
Take a ‘measure’ of chocolate, say, 300g.
Put 100g (a third) to one side and chop it finely.
Put the 200g in a bowl and microwave in 30s bursts, stirring between bursts, until the chocolate reaches a temperature of 46 – 48ºC and the chocolate has fully melted.
Start adding handfuls of the remaining chopped chocolate into the melted chocolate and stir until it’s blended together.
Keep doing this until the chocolate has cooled down to a temperature of 30 – 31ºC.
The chocolate will then be tempered (just eat any chopped chocolate left over!).
Pour the chocolate into molds and leave to cool
Tempered chocolate retains the shine and snap of the original shop-bought chocolate.
I bought a couple of little molds from Søstrene Grene for around 1.50, I think. The chocolate eggs were perfect. I used one to pipe royal icing flowers and writing which turned out quite charming in a homely way but didn’t survive long enough for pictures.
Amazon sells foil for wrapping chocolate and am thinking it might be nice to make a few personalised eggs with some little chocs inside – like Moser Roth mini bunnies.