Striped chocolate Easter egg

Indulge in the art of handmade chocolate art with our delicious recipe for making a tempting and visually appealing striped chocolate Easter egg. This easy-to-follow, step-by-step guide will walk you through the process of making your very own decadent Easter gift. Combining the rich flavors of milk, white and dark chocolate, this homemade masterpiece is sure to impress your loved ones. Crafted with love and care, this intricately striped egg is a true labor of love and embodies the spirit of Easter. Follow our guide and delight the hearts and taste buds of those you share it with!

Ingredients

  • 200 g high-quality milk chocolate, approx. 36% cocoa content
  • 200g high quality white chocolate
  • pink food coloring gel (optional)
  • 100 g dark chocolate, 70% cocoa content (optional)
  • Plastic Easter egg mold (made of two halves), either smooth or crackled (see tip)
  • wide artist brush or clean pastry brush
  • Kitchen thermometer that can read low temperatures
  • Cotton or plastic gloves (from the pharmacy)
  • a box and shredded paper or tissue to protect the egg (see tip)

Tip

Temper chocolate

Tempering is the process by which chocolate is heated and then cooled to form a specific type of crystals in the cocoa butter. If we simply melt store-bought chocolate and let it cool, it will quickly “bloom,” with dots and streaks of cocoa butter. It also melts quickly when touched. Tempered chocolate quickly hardens and becomes shiny, does not bloom, and shrinks as it cools, making it easy to remove from the mold. Here’s a simple method: Break 3/4 of the chocolate into a heatproof bowl. Melt until runny and smooth. White chocolate should reach 43 °C, milk chocolate and dark 45 °C. Add the remaining chocolate, chopped into small pieces. Stir with a spatula until the pieces are melted and the thermometer registers 28°C for milk and white chocolate and 30°C for dark chocolate (make sure you test the temperature of the chocolate, not the bowl underneath). This may take a while, so be patient and keep stirring. Use as soon as possible. If the chocolate becomes too cold and thick when using, heat it for just a few seconds and stir well.

Easter egg shapes

The large mold used in these photos is approximately 14cm tall, the medium one is 10cm and the smaller ones are 8cm. Available in specialist pastry shops, among others Lakelandcosts from £2.

Make a gift box

Try covering an old shoebox with pastel paper for an easy homemade gift box.

Choose chocolate

I used “Belgian” supermarket chocolate – regular eating chocolate, not cooking chocolate. Some specialty brands may give you specific temperatures for their own chocolates.

Leftover chocolate

It’s easier to temper larger amounts of chocolate, so this recipe will likely leave some white and dark chocolate left over. Before it sets in the bowl, place dollops on a sheet of parchment and let it set. Wrap these up and save them to use for baking another time.

Add crunchy caramel

To make a chocolate butterscotch egg with crunchy caramel bits in the shell, place 12 Werther’s Original candies in a bag, crush with a rolling pin, and stir before pouring into the cooled chocolate.

Experiment with patterns

Using the painting technique, you can decorate the egg with all sorts of patterns or even paint a name with a small brush – of course, remember to write it backwards.

Preparation steps

  1. Wash each half of your Easter egg mold with hot, soapy water and a soft sponge, then dry carefully. Polish the inside of the mold with a cotton ball. The better the shine of the mold, the better the finish of the chocolate.
  2. For the brush strokes, melt the white chocolate and then temper it (see tip).
  3. If you like, color half of the melted white chocolate with a little gel and then brush graphic stripes of chocolate onto the molds. Allow each color to harden before adding the next (setting goes very quickly once you’ve reached a good mood). Go through some strips twice to make the colors stand out. Repeat the melting and tempering process with the dark chocolate if necessary.
  4. Line a baking sheet with parchment. Melt the milk chocolate and temper it. Fill a mold halfway with chocolate, then tilt it back and forth to completely cover the mold.
  5. Pour the excess back into the chocolate bowl and scrape the mold with a spatula to clean it up. Repeat the process with the other half of the egg. Place the molds flat side down on the baking tray lined with baking paper. Place in the refrigerator and let rest for about 10 minutes.
  6. When the chocolate is solid, bend the molds to gently release them. Take your time – you’ll see the air slowly creep between the plastic and the shiny, hard chocolate. Preheat the oven to 180°C/160°C fan/gas 4.
  7. Heat a baking sheet in the oven until warm. Put on the gloves (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, gently rub the flat edge of the egg on the tray to melt it a little.
  8. Repeat with the second side. If you have difficulty picking up the egg from the tray, you can use your spatula to help.
  9. Hold the melted edges of the egg together for a few moments until they stick. Wipe off any excess egg, then let the egg set in the refrigerator for a few minutes. The egg can now be given as a gift or packaged for Easter. Store in a cool place without temperature fluctuations.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
674 42g 24g 64g 60g 2g 10g 0.2g

Equipment and tools

To make the striped chocolate Easter egg you will need the following equipment and tools:

  • Plastic Easter egg mold (made of two halves), either smooth or crackled (see tip)
  • Wide artist brush or clean pastry brush
  • Kitchen thermometer that can read low temperatures
  • Cotton or plastic gloves (from the pharmacy)

Allergen information

The Striped Chocolate Easter Eggs Recipe contains the following allergens:

  • Milk chocolate (may contain milk)
  • White chocolate (may contain milk)
  • Dark chocolate (may contain milk, soy)

Storage and leftovers

After making the striped chocolate Easter egg, follow these tips for storage and leftovers:

  • Store the chocolate Easter egg in a box to protect it.
  • Use shredded paper or tissue to cushion and support the egg in the box (see tip).
  • Leftover chocolate can be used for baking. Place drops of melted chocolate on baking paper before it sets in the bowl. Pack these up and store them for later use.

Health Benefits of Striped Chocolate Easter Eggs

Easter is a time of indulgence, and what better way to celebrate than with a delicious striped chocolate Easter egg? Although these treats are known for their irresistible taste, they also offer surprising health benefits. Let’s take a closer look at how this delicious treat can contribute to your well-being:

1. Antioxidant content

The milk chocolate used in striped chocolate Easter eggs contains about 36% cocoa mass. Cocoa solids are rich in antioxidants, particularly flavanols, which are believed to have numerous health benefits. Antioxidants help fight oxidative stress in the body and reduce the risk of chronic diseases such as heart disease and certain cancers.

2. Mood-enhancing properties

Chocolate has long been associated with improving mood due to its content of phenylethylamine (PEA) and serotonin. PEA is a compound that promotes feelings of happiness and well-being, while serotonin acts as a natural mood stabilizer. Eating a striped chocolate Easter egg can therefore provide a temporary mood boost and increase feelings of happiness.

3. Source of essential minerals

Both milk chocolate and white chocolate contain essential minerals that are important for overall health. These include calcium, which is necessary for strong bones and teeth, and potassium, which plays a role in regulating blood pressure. Enjoying a striped chocolate Easter egg in moderation can contribute to your daily mineral intake.

4. Tempering chocolate for a healthier option

This recipe includes a method for tempering the chocolate used in the Easter egg. Tempering chocolate involves heating and cooling it to form specific crystals in the cocoa butter. This process creates chocolate that is hard, shiny and less likely to bloom, meaning it has a smoother texture and a longer shelf life. Choosing a tempered chocolate option can be a healthier choice than store-bought chocolate eggs, which may contain preservatives and artificial additives.

5. Creative and personalized gift option

In addition to the health benefits of eating a striped chocolate Easter egg, making one yourself can also provide other benefits. Using the painting technique described in the recipe, you can decorate the egg with individual patterns or even write a name on it. This creative and personalized gift option will add a unique touch to your Easter celebrations and show your thoughtfulness towards your loved ones.

So this Easter, enjoy the delicious taste of a striped chocolate Easter egg while benefiting from its health-promoting properties. Remember to consume these treats in moderation as part of a balanced diet to ensure optimal well-being.

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