A Fun How-to Guide for How to Make a Chocolate Easter Egg ...

Chop up the Chocolate

Melt the Chocolate

Check the Temperature

Spoon into Molds

Next Comes the Cooling Period

Leave to Dry

Repeat All over Again for the Second Mold

7 / 11 Now comes the repetitive part. You need to go all the way back up to step four and repeat the process so that you will eventually end up with two halves of a chocolate egg!

Build up Layers

Refrigerate

9 / 11 Once this is done, place both of your mold halves in the refrigerator for at least ten minutes to allow all of the new chocolate to completely set.

Remove from Molds

Stick Together

11 / 11 Melt down a little of the leftover chocolate from the early steps, brush the rims of the egg halves with this mixture, and then gently press them together so that they stick in place and create a perfect oval shape. Congrats, you’ve made your very own Easter egg! Here’s some of the equipment you need: Kitchen knife - $10.26 at amazon.com Heatproof bowl - $11.31 at amazon.com Chocolate thermometer - $11.39 at amazon.com Easter egg mold - $5.65 at amazon.com Butter knife - $4.99 at https://www.amazon.com/ZYLISS-Sandwich-Condiment-Spreader-Orange/dp/B00421ATIQ/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1521396344&sr=1-11&keywords=butter+knife Kitchen timer - $7.29 at https://www.amazon.com/Polder-TMR-606-90-Digital-Kitchen-Magnet/dp/B01K607OV6/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1521396453&sr=1-8&keywords=digital+kitchen+timer More ...