13 hours ago, JoNorvelleWalker said:I found something on the Brunner site that I had read before, from the instructions for using spinning molds: "One mould half is completely filled with chocolate." Indeed the production video shows mold cavities being almost completely filled with chocolate.
(I missed page 7 of this thread, my previous answer was related to this post)
There are various methods to make Easter eggs. Method 1 is the old classic method, the one I described in my previous answer. This way you get the eggs with the exact weight you wanted.
Method 2 is making half eggs, then unmoulding them and composing an egg attaching 2 halves. To do so you need to fill completely half a mould with chocolate, wait a bit, turn it upside down, empty it, then scrape the half egg to have a flat section. When the halves are solid and unmoulded, you heat a metal pan (warm, not hot), lay half egg (section side down) on the metal pan just enough to warm the chocolate (you move the half egg around, when you see it's leaving a trace then it's done), then attach it to another half to recompose the whole egg. This way you don't get the exact weight you wanted, you need great skills to err between a 10% margin. Not much sense in using this method without a tempering machine, since you need high amounts of tempered chocolate and the exceeding chocolate that flows out of the mold is starting to crystallize (you need to work it to be able to re-use it).
Method 3 is filling a half mould with chocolate, waiting a bit then emptying it (similar to method 2). Before the chocolate crystallizes you run a palette knife (with light touch) along the egg section, keeping the palette knife at a 45° angle towards the egg center: you are not aiming for a flat section, you are aiming for a negative sloping section. Then you pick a second half mould, fill it with chocolate, wait a bit then empty it (usual as above). When the chocolate stopped flowing but there is still some protruding from the section, you put this half over the other half you previously made. The first half must be on the bottom, the second half must be on the top. In this way the protruding chocolate will go over the 45° sloping section of the bottom half, attaching to it and sealing the egg. Of course the surprise must be inserted before closing the egg, you just need to lay it on the bottom half. Same weight troubles as for method 2.
Your best choice is method 1.
Teo
