Easter Egg

Method

1. Finely chop about one-fifth of the chocolate (the portion that will be used for tempering). Set aside.
2. Melt the remaining chocolate in the microwave or in a double boiler, being careful not to let any water come into contact with the chocolate. Heat to 45°C (113°F).
3. Gradually add the chopped cold chocolate to the melted chocolate, stirring constantly, until the temperature drops to 29–30°C (84–86°F). Do not exceed 30.5°C.
4. Pour the tempered chocolate into the Easter egg mold, filling it generously. Rotate the mold to coat all sides thoroughly, making sure the edges are covered. Pour out the excess chocolate.
5. Place the mold on a wire rack to let the excess chocolate drip off. After about 5 minutes, use a spatula to carefully remove any excess chocolate from the edges.
6. Allow the chocolate to cool and set until it becomes matte and opaque, indicating it is fully tempered.
7. Gently press on the sides of the mold to release the chocolate half. Repeat with the other half (or repeat the tempering process if using one mold).
8. To join the two halves, heat a baking sheet in the oven at 100°C (212°F). Place the edges of each half on the hot sheet for a few seconds to slightly melt the chocolate.
9. Immediately press the two halves together. If desired, place a small surprise inside before closing.
10. Decorate the Easter egg with a ribbon or as desired.