Chocolatier

Golden egg

Golden egg

Chocolate Egg

400 g cocoa butter
600 g dark chocolate 55%
Making the Chocolate Egg
  • 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 Paint

20 g Pure alcohol
2 g gold powder
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.
Tip

  • 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.