Easter Egg

Method

1. Cut 260 grams of milk chocolate into small pieces and place in a bowl.
2. Melt the chocolate in the microwave at 350 watts in 15-second intervals, stirring and checking temperature after each interval, until the chocolate reaches 45°C.
3. Spatulate the melted chocolate in the same bowl for about 1 minute to realign the crystals.
4. Transfer the chocolate to a second bowl at room temperature and spatulate to distribute and cool it to 28°C.
5. Microwave the bowl for 15 seconds to slightly raise the temperature by 2–3°C, making it more fluid.
6. Pour the chocolate into a 500-gram polycarbonate Easter egg mold, rotate the mold to coat evenly, then invert over a grid to allow excess to drip off. Leave to set at room temperature (do not refrigerate).
7. Repeat the tempering process with 260 grams of white chocolate: cut into small pieces, microwave at 350 watts in 15-second intervals (with 30-second rests when it starts to melt) until 45°C, spatulate for 1 minute, transfer to second bowl and cool to 28°C, then microwave for 15 seconds to raise temperature by 2°C.
8. Pour the tempered white chocolate over the now-set (but still soft) first layer in the mold, rotate to coat, and invert over a grid.
9. Let the egg rest at room temperature for 1 hour, then refrigerate for at least 2 hours.
10. Remove the egg from the mold by gently flexing the polycarbonate.
11. Heat a metal plate on the stove until it reaches about 50°C, then use it to fuse the two halves of the egg together, optionally placing a surprise inside before sealing.
12. Wrap the finished egg in aluminum foil and decorate as desired.