As a kid, I would welcome Easter eggs with open arms. But then when I came to opening it, I would be disappointed. Hey, what happened to the inside? This egg is hollow! I felt cheated. Offered so much, yet received so little.
But why settle for hollow eggs when you can create your own ginormous solid 1kg egg at home. Use whatever chocolate or flavourings you like, and that way there's no disappointments.
Plus, it's lots of fun getting messy with chocolate.
As it involves using a stove, young children should have parental help/supervision.
Time: 1hr 40 mins, plus 1hr 20mins - 2hrs setting time
Age: Any Age
200g dark chocolate (how much you need of each type will depend on the size of you mould)
200g milk chocolate
200g white chocolate
200g chocolate with your choice of flavouring (I'm using sea salt)
1tsp lemon extract (optional)
1tsp poppy seeds (optional)
Easter egg mould (I used the plastic container from a shop bought Easter egg, but you can also buy moulds.
Heat resistant mixing bowl
To give your egg a glossy look, you need to temper your chocolate. This is achieved by heating and then cooling the chocolate:
1. Melt 100g dark chocolate in a bowl over hot water.
2. Pour the melted chocolate onto the slab and spread it about.
3. Add a few squares of the remaining dark chocolate, and spread it about until melted.
4. Pour the chocolate back into the bowl, and put back on the heat.
5. Add a few more squares of chocolate until melted.
6. Pour the chocolate back on the slab, and repeat this process until all the dark chocolate has melted.
Grease your egg mould a little to make it easier to get out once done.
Brush the melted chocolate all over the mould until it is completely covered.
Put in the fridge to set (20 - 30 minutes)
Repeat processes 1 - 6 with the white chocolate, and then stir in the lemon extract and poppy seeds.
Pour the melted white chocolate over the set dark chocolate, and rock the mould side to side to get it to spread. Try not to brush it too much, as your don't want the white to blend in with the dark.
Put the mould back in the fridge to set.
Repeat all the processes (except adding flavouring) with the milk chocolate.
Repeat all the processes with the sea salt (or flavour of choice) chocolate.