stuff: How do you make chocolate easter eggs?
my friend used to make the best tasting chocolate and easter eggs. The chocolate itself was pink or blue or some other colours, and they tasted so amazing! Unfortunately she moved away a long time ago and I can’t contact her, does anyone know how to make this chocolate?
Answers and Views:
Answer by The Wandering Wise Dude
You don’t. You buy them.
You need to buy an egg mold and some food coloring. Buy some white chocolate, melt it, add the color, and let them solidify in the mold. It shouldn’t take longer than an hour max.Answer by anastasiabeaverhousen
To get a quality recipe check out www.allrecipes.com
They have 1000s of recipes in every catagory that are rated by users so you know ahead of time that you’re getting a great recipe.
You can search by ingredient, ethnic/regional, etc.
You can also change the amount of servings and the site will automatically adjust the measurements for the ingredients.
Most recipes even have the nutritional info included, too.
Genius!Answer by swt_cotton_candy
CHOCOLATE EASTER EGGS
1 lb. confectioners’ sugar
6 oz. semi-sweet chocolate
3 oz. cream cheese, softened
1 tsp. vanilla
2 1/2 tbsp. hot water
2 lb. chocolate compound coating, melted
Blend 1/2 pound confectioners’ sugar, semi-sweet chocolate – flavored (Nestle chocolate chips) or compound coating, cream cheese, vanilla, hot water and salt together with mixer. Work remaining confectioners’ sugar with hands. Form mixture into smooth, round ball; form small eggs. Dip in melted compound coating or real chocolate; decorate if desired.
You can make drop size balls and coat or you can make Easter eggs any size and coat with chocolate.
Making your own molded chocolates is time consuming, but not all that hard. Here’s a resource online that shows pictures of how it’s done, and the URL at the end of my answer will take you to one of many places where you can buy the molds for easter candy eggs fairly inexpensively.
It sounds like your friend who moved away was making white chocolate eggs, and adding food color color to the white chocolate to make the pastel colors. Sounds lovely! Actually, the delicious stuff they call “white chocolate” isn’t really “chocolate” because it doesn’t have any cocoa solids. It’s basically sugar and vanilla-flavored cocoa butter. (Maybe you wish you didn’t know that?) The ingredients listed on a package of white chocolate should be sugar, cocoa butter, milk, soy lecithin (an emulsifier to keep it from separating)and vanilla extract. There are cheaper versions (which by law cannot be called chocolate) that don’t contain any cocoa butter, but their flavor isn’t very good compared to those that do.
White chocolate acts differently in recipes than dark chocolate, so remember you can’t just substitute one for another. The most important thing to remember when you’re melting chocolate (white or dark) to put in a mold, is that it melts better at lower temperatures. Believe it or not, it actually melts faster at lower temperature too. Never let your chocolate get above 115° F (best to invest in a candy thermometer, under $ 5 at Target).
The best method is using a double boiler (one pot that holds the chocolate, that fits over another which contains about an inch of simmering water). If you don’t have a double boiler, you can use a heat proof bowl which is large enough to sit in the mouth of your pot without its bottom touching the simmering water. Simmer the water over low heat and stir the chocolate constantly. You aren’t trying to beat it, just keep it moving. Remove from the heat as soon as the chocolate is melted and stir until smooth. Then brush it into your mold until the mold is coated, and pour the rest on top!
Be extremely careful not to get any water (not even a drop) into the chocolate. Water will turn the chocolate into a grainy, lumpy mess. If this happens, you can add a little vegetable oil in order to make it smooth again, but this will affect the flavor.
(Did you know chocolate is the only plant that produces fat that is solid at room temperature–cocoa butter. What makes it fun to eat is that the cocoa fat melts at the warmer temperature of your mouth. yum).
Hope you make those white chocolate eggs, and maybe track down your old friend and tell her so! Happy Easter