Easter Eggs (of marcipan & chocolate)

Ingredients for Easter Eggs (of marcipan & chocolate)

Instructions for Easter Eggs (of marcipan & chocolate)

To prepare the Easter Eggs (of marcipan & chocolate) recipe, please follow these instructions:

Rinse the molds in lukewarm water and dry them thoroughly. Rinse with cotton swab.

Melt the chocolate over the water bath by placing the bowl of chocolate in the pan with water. The bowl must close close to the pot. The chocolate is heated slowly and stirring to 55 oC. The water in the pot must not touch the bottom of the bowl.

Cool the chocolate to 29-30 oC.

Put the bowl on water bath again and leave it to have a working temperature of 31-32 oC.

The chocolate is brushed into the mold in an evenly thin layer and the mold is put in a refrigerator, the brush is repeated 2-3 times.

Sweet yellow dye into the marcipan, the marcipan is fat, it can be made more dry with flourishes.

Add approx. 15 drops of lemon oil.

Fill the chocolate-brushed egg shapes almost with the yellow marcipan pulp.

Then close the shapes with chocolate.

Put the mold in the fridge or freezer until the chocolate is stuck (10-15 min). Tip: Make a simpler version by filling the marcipan first and then chop with chocolate. Then the chocolate must be melted and do not need to temper


tips:
Cooking time: max. 1 hour Shelf life: Store dark and cool approx. 1 week Utensils: saucepan (close to the pot) thermometer shape, easter egg and chicken fillet spatula or teaspoon