All you need to create new ideas and new chocolate eggs is a mold and a good quality of chocolate. You will find this rigid polycarbonate mold the ideal professional tool for making 4 x 70 g chocolate eggs.
Proper tempering is a prerequisite for obtaining shiny, streak-free chocolate that looks inviting and is easy to melt. Below are two methods for tempering shiny-looking chocolate. Bain-marie: melt chocolate at a temperature between 40° and 45° C. Pour 2/3 of the melted chocolate onto the cold surface, preferably marble, and, with the help of spatulas, work it quickly so that it reaches a temperature of about 28°C. Pour the processed chocolate into the remaining melted chocolate and stir until the mass is homogeneous and reaches a temperature of 32°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate. In the microwave: melt the broken chocolate on medium power for about 1 minute. Take it out of the microwave and stir it. Do this minute by minute until the chocolate is completely melted. Check that the chocolate has reached the right temperature, which is 32°C for dark chocolate, 30°C for milk chocolate, and 29°C for white chocolate. Fill a sàc a poche with the tempered chocolate and pour it into the cavities of the professional polycarbonate molds.