It has been a while that easter has past but I’ve finally picked up my socks and do some writing. Thinking of Easter nothing fills me up with joy then scouring the stores for chocolate easter eggs and bunnies. My favorite places would be either Thomas Haas or Chez Christophe for inspiration. In the recent years, chocolate easter goodies take taken off to the next level in terms of creativity. As a result, I decided to push my own boundaries based on the numerous times I visited both bakeries.
In past I have only created chocolate eggs from simpler moulds. Needless to say, I had difficulty creating larger eggs with decorations. As a result I scoured the net and found some amazing tips to create a egg with minimal flaws.
Keys to make a good chocolate easter egg:
-chocolate easter mold-washed
-once the chocolate was removed from mold, warm up metal sheet and melt chocolate eggs for even edges
To decorate I just painted it with chocolate velvet. In the future I hope to improve on the decorations but in the mean time I hope all readers that a good easter!!!