3 replies to this topic

[tammylc]

I'm teaching a chocolate molding class on Tuesday night, and we're making hollow Easter eggs in addition to standard bonbon type stuff. But it's been forever since I've done it, and I could use a refresher.

I have the two piece polycarbonate molds that have little notches to fit together. As I recall from the last time I did this, I decorated the molds with colored cocoa butter, gave them a coat of tempered chocolate with a brush, then put some tempered chocolate in one half, put the other half on, and shook it all around. Is that right? How much chocolate is ideal to get a good thickness of shell? Anything else I should remember to keep in mind?

[Kerry Beal]

Sounds about right. Depending on the size and shape of the mold - I generally about half fill one side before closing and starting to turn.

[tammylc]

Thanks, Kerry!

[DianaM]

After spinning, do you let the eggs crystallize at room temperature, or in the fridge?