How to Melt Chocolate for Easter Egg + Fillings
Recipe for Beginner
Ingredients:
1 kilo of bitter chocolate or the milk chopped or grated in the thick drain.
How to Prepare Easter Egg:
Melt the chocolate in a water bath
The water bath temperature is 90 ° C.
90 º C is when it starts to appear the balls in the bottom of the pan, "turn off the fire".
Then place the (refractory) bowl with the chopped or grated chocolate on top of the water bath, leave for 1 'or 2', stir well until the chocolate melts with (high spoon).
If the chocolate has not yet melted, go back and do the same as before.
You can melt the chocolate in the micro waves for 30 seconds, "no minutes", remove the blender mix well, if it has not melted go back again and do the same for another 30 seconds, and so on.
* Never put chocolate in high temperature, always in 30 seconds, at a time.
To Make the Shell of the Easter Egg:
With melted and already seasoned chocolate lining an Easter egg shape with a layer of chocolate.
Use a brush or use the bottom of a tablespoon (soup). Make the edges thicker.
Bring the refrigerator on aluminum foil, or paper butter, topped, that is, turned in from the inside down, having previously taken the excess chocolate from the edges of the shape.
Leave in the refrigerator for approximately 2 minutes, ie when the form is opaque
Return and make the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
* Do not forget to always remove the excess that is on the edges of the forms *, with the help of a spatula.
Make the edges thicker for egg support.
To know when to remove the egg shell (the shape is opaque), unmold it and when it is time to put the stuffing, return the shell to the shape to make it easier to work.
Put the filling, a thick layer of coconut cream, set well. Leave for one hour inside the refrigerator so the cream stays firm.
Pour a thick layer of melted chocolate over top of the filling, return to refrigerator until it is firm.
You can make the filling on both sides.
II - option \;
Eggs
Rendados:
With the chocolate melted and already temperado put in a bag of confectionery made with paper butter, cut the very fine tip.
Put the shape face up, so that you decorate making arabesque messy. Do a little leaking, take the refrigerator to dry.
Go back and make more arabesques,
The third layer and to close any part that is open,
If you want after you dried the third time, sprinkle golden powder.
Truffles :
200 grs. half bitter chocolate
200 grs. milk chocolate
200 grs. cream without the whey
100 ml of orange liqueur or cocoa liquor, or brandy
Way of preparing:
Chop or grate the two chocolates, then dissolve in a water bath.
Heat the cream in a water bath, without the whey, mix gradually in the melted chocolate, mix well until a uniform mass.
After cold add the orange liqueur or the cocoa liquor.
II - Option:
Crispy with cashew nuts
2 cups sugar tea
1 cup chopped cashew nuts
Way of preparing:
Bring the sugar to the fire until it dissolves, careful not to burn that it becomes bitter, it should become color of guarana.
Pour the caramel syrup into the buttered marble stone, sprinkle over the chopped cashew nuts, let cool.
After it has cooled, pass the roll of pasta, to be ground and the crunch is left.
You can replace cashew nuts with peanuts, hazelnuts, almonds, etc.
III - Filling:
Sweet dry pumpkin with coconut
IV - Filling:
Coconut jam filling
V - Recheio
Fondant filling with cashew nuts or coarsely chopped walnuts and between layers place wafer sheet.
Recipe for Beginner
Ingredients:
1 kilo of bitter chocolate or the milk chopped or grated in the thick drain.
How to Prepare Easter Egg:
Melt the chocolate in a water bath
The water bath temperature is 90 ° C.
90 º C is when it starts to appear the balls in the bottom of the pan, "turn off the fire".
Then place the (refractory) bowl with the chopped or grated chocolate on top of the water bath, leave for 1 'or 2', stir well until the chocolate melts with (high spoon).
If the chocolate has not yet melted, go back and do the same as before.
You can melt the chocolate in the micro waves for 30 seconds, "no minutes", remove the blender mix well, if it has not melted go back again and do the same for another 30 seconds, and so on.
* Never put chocolate in high temperature, always in 30 seconds, at a time.
To Make the Shell of the Easter Egg:
With melted and already seasoned chocolate lining an Easter egg shape with a layer of chocolate.
Use a brush or use the bottom of a tablespoon (soup). Make the edges thicker.
Bring the refrigerator on aluminum foil, or paper butter, topped, that is, turned in from the inside down, having previously taken the excess chocolate from the edges of the shape.
Leave in the refrigerator for approximately 2 minutes, ie when the form is opaque
Return and make the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
* Do not forget to always remove the excess that is on the edges of the forms *, with the help of a spatula.
Make the edges thicker for egg support.
To know when to remove the egg shell (the shape is opaque), unmold it and when it is time to put the stuffing, return the shell to the shape to make it easier to work.
Put the filling, a thick layer of coconut cream, set well. Leave for one hour inside the refrigerator so the cream stays firm.
Pour a thick layer of melted chocolate over top of the filling, return to refrigerator until it is firm.
You can make the filling on both sides.
II - option \;
Eggs
Rendados:
With the chocolate melted and already temperado put in a bag of confectionery made with paper butter, cut the very fine tip.
Put the shape face up, so that you decorate making arabesque messy. Do a little leaking, take the refrigerator to dry.
Go back and make more arabesques,
The third layer and to close any part that is open,
If you want after you dried the third time, sprinkle golden powder.
Truffles :
200 grs. half bitter chocolate
200 grs. milk chocolate
200 grs. cream without the whey
100 ml of orange liqueur or cocoa liquor, or brandy
Way of preparing:
Chop or grate the two chocolates, then dissolve in a water bath.
Heat the cream in a water bath, without the whey, mix gradually in the melted chocolate, mix well until a uniform mass.
After cold add the orange liqueur or the cocoa liquor.
II - Option:
Crispy with cashew nuts
2 cups sugar tea
1 cup chopped cashew nuts
Way of preparing:
Bring the sugar to the fire until it dissolves, careful not to burn that it becomes bitter, it should become color of guarana.
Pour the caramel syrup into the buttered marble stone, sprinkle over the chopped cashew nuts, let cool.
After it has cooled, pass the roll of pasta, to be ground and the crunch is left.
You can replace cashew nuts with peanuts, hazelnuts, almonds, etc.
III - Filling:
Sweet dry pumpkin with coconut
IV - Filling:
Coconut jam filling
V - Recheio
Fondant filling with cashew nuts or coarsely chopped walnuts and between layers place wafer sheet.
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