What if at Easter you started making your own chocolate?
Tasty and easy to make, the 3 recipes we propose will delight young and old gourmets.
Making Easter eggs
- Ingredients (4 people):
- 500 g dark, milk or white chocolate
- 5 g cocoa butter (e.g. Mycryo)
- Utensils :
- Saucepan
- Chicken's bottom
- Kitchen thermometer
- Chocolate egg mould
- Recipe:
Throughout the recipe, you will need to monitor the temperature of your chocolate with a thermometer.
- Melt the chocolate in a double boiler, making sure the temperature does not exceed 40-45°C.
- Remove the pan from the water bath and mix with a spatula to obtain a homogeneous consistency. Bring the temperature of the chocolate down to 35°C, stirring regularly.
- When the temperature is reached, add the cocoa butter.
- Stir again to dissolve the cocoa butter in the chocolate. Continue to stir regularly so that the temperature reaches 29°C.
- Quickly fill the moulds and turn them out onto a wire rack so that the excess chocolate can drain away.
- When the chocolate has crystallized (it hardens when it reaches 20°C), scrape the edges with a spatula so that the chocolate does not protrude from the edges of the mould.
- Gently turn the moulds over. If the tempering steps have been respected, the chocolates will unmould effortlessly.
- Store in a cool place.
- To glue the two halves together to form an egg, take half an egg, place it on the edge of a hot pan for a few seconds, then place the two halves together. You can also use a blowtorch to quickly heat the edges of the egg half.
Making chocolate Easter fries
- Ingredients (for 30 pieces):
- 500 g dark chocolate couverture
- 5 g cocoa butter (e.g. Mycryo)
- Utensils :
- Water bath
- Saucepan
- Ladle
- Kitchen thermometer
- Flat metal spatula
- Chicken's bottom
- Chocolate mould
- Recipe:
Throughout the recipe, you will need to monitor the temperature of your chocolate with a thermometer.
- Melt the chocolate in a double boiler, making sure the temperature does not exceed 40-45°C.
- Remove the pan from the water bath and mix with a spatula to obtain a homogeneous consistency. Bring the temperature of the chocolate down to 35°C, stirring regularly.
- When the temperature is reached, add the cocoa butter.
- Stir again to dissolve the cocoa butter in the chocolate. Continue to stir regularly so that the temperature reaches 29°C.
- Quickly fill the moulds to the brim.
- Tap the plate lightly to remove any air and remove the excess chocolate with a spatula.
- When the chocolate has crystallized (it hardens when it reaches 20°C), scrape the plate to even out the bottoms of the chocolates.
- Gently turn the plate over onto the work surface. If the tempering steps have been respected, the chocolates will unmould effortlessly.
- Store in a cool, dry place.
Bonus: the chocolate sausage
Ingredients:
- 200 g dark chocolate couverture
- 150 g butter biscuits (or speculoos)
- 100 g of butter
- 50 g icing sugar
- 1 egg
- 5 to 6 white marshmallows
- 5 to 6 cookies
- 1 or 2 kinds of oilseeds of your choice: 30 g hazelnuts, 30 g raw pistachios, 30 g almonds, 30 g cashews
- 30 g raw shelled pistachios
Recipe:
- Melt the chocolate and butter in a bain-marie and stir regularly.
- Place the buttercups in a bowl and grind them finely with a rolling pin.
- Cut the marshmallows into small pieces with a pair of scissors and cut the cookies into cubes.
- Pour the melted chocolate over the butter rolls.
- Mix with a spatula and add the oilseeds and icing sugar.
- Mix and add the egg and the cubed cookie pieces.
- Shape the mixture into a sausage and place it on cling film.
- Roll the sausage in the cling film, close the sides and roll it several times on the work surface. Make sure that the sausage is wrapped tightly and that no air bubbles remain.
- Chill for at least 2 hours.
- When the sausage is cold, remove the cling film and roll it in icing sugar.
- Remove excess sugar with a brush and enjoy!
