Filed Under | chocolate, experiments, sweets

Chocolate Easter Eggs

I’m not the type to post about Easter ‘food’. It’s not that I don’t celebrate it, it’s just…wow, I can’t even explain why there hasn’t been an Easter post in all of the 2+ year history of this website. I think things just get got too busy. However, things took a different turn. I got so inspired by Megan’s post yesterday that I postponed sleep for another day just to make, and post about, these:

Chocolate Easter Eggs

Because I’m a complete sucker for Kinder Surprise Eggs. I used to mail them to friends in the US, because apparently they’re banned there. [Fact: It is still banned and the US authorities urged Canadians to stop sending them as gifts last holiday season.]

Somewhere in one of my bins in the garage lies my Disney World of Kinder Surprise Toy collection.

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Happy April Fool’s!

Who am I kidding? That toy collection does exist and I amassed them in my ’20s. I can’t believe I just told you that.

For a period in my life I dreamed of being a Kinder Suprise Toy designer. What? No, I wasn’t on something, I promise. I wasn’t kidding when I said I have so many of the toys. Love ‘em. And the chocolate? Milk chocolate and white chocolate egg “shells” get gobbled up in seconds. So when I saw that Megan made Kinder-esque eggs, there was absolutely no way that I can wait to try my hand at that. Even for one night. So I did what any food-crazy person would do: Labor. Until. Four. In the morning. So that I could somehow be a step closer to that dream (kind of).

Chocolate Easter Eggs

I always seem to want to make things at hours past midnight, so I had no choice but to use whatever chocolate I had because of the time. I had dark, milk and white Callebaut bars, and decided to go with dark and white so the shell won’t be too sweet. SO, SO YUMMY.

The Road to Pink and Green

It felt like the joke was on me last night. I was trying to formulate a way to make Martha and Not Martha‘s methods (I love saying both in one sentence) easier.

Do you know why there aren’t any plastic eggs chocolate egg tutorial? Because they don’t work. Imaginary varicose veins popped up after standing up to wash, wipe, and grease a dozen plastic eggs of different sizes, and then coat and cool four sets of them with chocolate, only to find out that the only way I was going to get them out is to scrape them. That kind of defeats the purpose of having the mold, doesn’t it? Boy, oh boy.

Eight of the plastic eggs (which were purchased ever so dutifully by my dear brother, who will go to stores if he isn’t busy doting on his two boys) came in plastic egg cartons. Even if I did say, Why the heck did you have to buy all those? I am grateful for that plastic tray. It was a lifesaver for the next “plan”.

So I got to Plan B, which wasn’t really part of the plan because I was trying to find the easy button, remember? After midnight, when you decide to take on a project like this: DON’T be like me! I didn’t have the gadget to semi-cleanly cut the egg’s butt (I call it that, no foolin’ around). I did what any self-respecting crafter would do: improvise.

To illustrate how I do it the rudimentary way, which I think is my punishment for looking for a way out of the well-known path, here is a little video for you:

Preparing an egg to make chocolate (Easter) eggs from Gourmeted on Vimeo.

It’s the best way to separate the whites from the yellows.

I’m. just. kidding.

After emptying out the raw egg, you wash the egg shells and boil them in water for about 10 minutes. I added about a teaspoon of vinegar. Make sure each shell is submerged by putting water inside it. To fish them out of the water after boiling, use a slatted spoon to carefully empty out the water from each, and rinse with warm water. At this point, you might want to (ok, stay with me here, don’t get grossed out) stick your pinkie finger in the egg and scratch off the white membrane that lines the egg shell. It takes some patience. Let the shells dry or put back in the pan with fresh water with food color, a little vinegar, and then boil. I attempted to use beets to color it, but it didn’t work for me. Maybe if I just painted it with the beet juice it would have been better, I am not sure. Suggestions, eggsperts? [Hah, corny.]

I dried out the egg shells, hole side down and propped on chopsticks held in a standing glass. Once dried, I put about 2 tablespoons of melted Callebaut dark chocolate into each egg shell, and turned it around to coat the insides. I drained the extra liquid chocolate back into my bowl of melted chocolate, and immediately placed the coated egg in the freezer. After coating and cooling chocolate, I proceeded for the 2nd coating of white chocolate. Same procedure as with the dark, but you may experience some dark chocolate melting. it’s ok.

** Before you proceed, I should warn you now that the photos you are about to see are awful. I used my point and shoot camera, without flash and hand-held to quickly shoot stuff as I go. Oh…and my method? It’s not neat at all. I need to find another solution next time.

Making the "grass"Melting the chocolate. I went for easy: I chopped the chocolate, placed half a cup in a small bowl and heated that in the microwave for 30 seconds before stirring. Place back for another 20 seconds. And then added another half a cup of chocolate to melt in the bowl. I made cup-batches at a time because it gets thick. Megan used another kind of chocolate and used thinners as well (which I have never heard of until I read her post (learn something new!)). Use what your preferred chocolate method is.

As soon as I finished dumping the excess chocolate, I put each egg shell again in the freezer. While the chocolate solidifies, I added green food coloring to white chocolate. Green = grass. To imitate the texture of grass, I placed parchment paper in the plastic egg holder and poured chocolate. I put it in the freezer for about 5 minutes to let it harden a little, but still soft enough to manipulate.

Basically, the concept is to use this molded “grass” to seal the holes at the bottom of the shells, glued by more green white chocolate:


Easter egg toupee

Then cap off with the chocolate “grass”. You can carefully sculpt it if you like. You can also add more melted green chocolate for some artistic effect. To clean up messes, use a clean damp cloth or paper towel.

The "grass"

Place the eggs again in the freezer, and once solid, place at room temperature to “dry”. The egg shells might be initially moist due to the temperature change and humidity.

In the end, after all that hard work, it really is so pretty to look at them!

Chocolate Easter Eggs

These eggs were hard to crack! I don’t think it’s that suitable for kids. It’s more for adults.I was initially going to put wine candies inside but I accidentally burned the batch I made last night. Whoopsie. Next time!

Until then… Hope you all have a fun (extended/long/Easter) weekend!

4 Responses to “Chocolate Easter Eggs”

  1. Elizabeth says:

    Next time try spraying the inside of the eggs with Pam! It will allow for the eggsto crack easier!!!

  2. Elizabeth says:

    Would it be possible to use small peanutbutter cups to plug hole instead of green grass look? Almost like a cork for the hole. And would I be able to stand the egg upright on that.

Trackbacks/Pingbacks

  1. […] These delicious chocolate eggs hold a hollowed out center so you can hide other candies in them. They are formed by using real egg shells which gives them a perfect egg shape. The entire process is much easier than it sounds. As long as you know how to blow out the inside of an egg, you can create dozens of these in no time and they are great for egg hunts because the outer shell will help to protect the chocolate inside. Recipe – Gourmeted […]


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