Let’s See How to Make a Homemade Chocolate Egg

• The tradition of consuming eggs in spring is ancient and widespread worldwide. The Egyptians and Sumerians already considered the egg a symbol of life and rebirth: a hard, cold shell containing the four elements of life. With the advent of Christianity, traditions were reinterpreted in light of the sacred scriptures, and the egg became the symbol of the miracle of Christ’s resurrection. It seems that Germany is the place where, in the Middle Ages, people began exchanging boiled eggs wrapped in leaves and flowers so they would color naturally. The nobles, of course, had different habits and began making precious eggs from silver and gold.

  In the 19th century, at the court of the Tsar, the famous jeweler Fabergé invented and produced wonderful jewel eggs, often with surprises, which spread in courts worldwide. Finally, it seems we owe to the pastry chefs of the Sun King the invention of chocolate Easter eggs, but not everyone agrees. Indeed, the invention of the chocolate egg with a surprise might instead be the work of Piedmontese master chocolatiers in Turin, also in the 18th century.
  If you want to know more, read the entry Easter Egg on Wikipedia and the great article by FOCUS concerning this topic.

• After tempering the chocolate (Tempering chocolate made simple), we’ll have a bowl of shiny and fluid chocolate in our hands. We wait for the temperature to reach around 90°F and pour it into the mold. Depending on the chosen size and our intentions, we can make one larger half of an egg and fill it with assorted chocolates, or two smaller halves, which we will then close. I did the latter and poured half the chocolate in one mold and half in the other. Then we patiently move our half shell until it’s completely covered with chocolate that slowly cools and solidifies. This operation will last about 5 minutes for each half. On my Instagram page, in the highlight section dedicated to Easter, you’ll find some photos explaining each step.
  Then we overturn both half shells and let the excess drip off. Do this over a bowl or a cutting board to recover the chocolate that drips and use it differently.

  Finally, place the inverted molds in the fridge, and let them sit for a couple of hours.

• How to remove the chocolate egg from its mold without breaking it? I confess I’ve broken many…
  But if we’ve worked well and have formed a chocolate shell thick enough (but not too thick); if the tempering was done correctly, and if we’re lucky, a slight tap will make the egg come out on its own (see here). I’ve often found that a short pass in the freezer for a few minutes is very helpful, and undoubtedly, it’s all a matter of practice. You need to try without getting discouraged if the egg breaks, doesn’t come off, or doesn’t turn out shiny immediately.

  Present the homemade Easter egg as you like, open and filled with chocolates, or closed with a small surprise. Or, again, closed but filled with sweets. The two halves can be sealed with a coat of warm chocolate, but I never do this: I place them together, tie them with a ribbon, and keep it simple.