Melt 400 g of cocoa butter at 50°C and add 400 g of dark chocolate.
Stir until you obtain a smooth, fluid mixture with no lumps. Maintain the temperature of this mixture at 42°C.
Then add the remaining 200 g of chocolate to the melted chocolate and stir to temper it. This process will give the chocolate a bright colour and a smooth, crunchy texture.
Once the chocolate is melted, bring the mixture back down to around 32°.
Coat the surface of the half-shell moulds with a brush.
Wipe the edges of the moulds clean with a spatula.
Leave to chill 2 to 3 minutes.
Fill the moulds with chocolate. To avoid air bubbles, tap the moulds with a mallet and pour any excess chocolate into your stainless-steel mixing bowl.
With a spatula, scrape any traces of chocolate off of the edges of the moulds.
Leave the half shells to chill in the moulds for 15 minutes, round facing up.
Un-mould the half shells and stick them together using hot chocolate.
Also prepare a 10 x 10 cm slab of chocolate roughly 4 mm thick to act as the base, remembering to temper the chocolate.
Placing the Egg on its Base
Heat a pot until the bottom is too hot to be touched with your hand, between 55 and 60°C.
Using a circular motion, rub the bottom of the chocolate egg on the surface of the pot, melting it a bit.
Then place it on the chocolate slab. To properly position it, make a small circular motion, then push down for a few seconds until it is stuck to the base.
Place the egg, now attached to its chocolate base, in the freezer for around ten minutes.
Golden Egg Paint
Begin by heating your chocolate and cocoa butter mixture to 42°C, just as you did for the egg.
Pour this mixture into the container of a food spray gun. Close the container.
Spray the mixture onto the surface of the egg, taking care to apply it in a uniform thickness. Do not apply too much pressure when using the spray gun. Most food spray guns have a pressure under 1.5 bar.
Next, change nozzles or use another spray gun and fill it with a mixture of 20 g pure alcohol and 2 g gold powder.
Spray this mixture onto the egg. Try to exert less pressure so that you spray a uniform gold coat onto the velvet base coat.
For a flawless finish, we recommend applying two coats of food-based paint: a chocolate base coat to give the egg an attractive velvet effect, followed by a coat of gold paint. This will produce an extraordinary effect that will surprise your customers and attract their attention.
The Finishing Touch
Add a small sign with the name of your business to the base of the egg. Attach it with a drop of heated chocolate.
Looking to attach something to the surface of the egg? You will first need to remove the food-based paint from the area of application. This is because it is not possible to apply decorative elements to sprayed-on layers. You can use the blade of a hot knife to remove the paint.
Do not hesitate to customise your Golden Egg’s decoration: your only limit is your own imagination.
And now you have a stunning golden egg that is bound to attract notice in your Easter holiday shop window and be the centrepiece of your customers’ holiday tables.