Learn how to make this epic easter egg with all the layers you could want!
Learn how to make your own Easter Egg
The egg of everyone’s dreams – an all natural, dairy and refined sugar free gooey caramel
creamy hazelnut praline (reminiscent of ‘Nutella’) and the most delicious blonde
chocolate coffee infused shell. It’s a flavour extravaganza.
Make Your Own Easter Eggs
What you’ll learn…
How Chocolate Shells Are Made
Chocolate shelling is used throughout professional chocolate making to make thin (or thick) chocolate shells to fill with all sorts of things. In this case, we’re going to layer the shells with a soft caramel. In other cases, they could be filled with candy, truffles, mini eggs and so on. Alternatively, they can be left hollow, like back in the day 🙂
We’ll cover to how to shell the 100mm egg mould that I’ll be using in this class, but you can use any size mould for this. You just need some space inside for spreading the soft caramel and to be sure you have a stable shell so it doesn’t break.
Coffee Caramel Chocolate
I’ve decided to make easter eggs based on my best selling products in the shop. I have a coffee caramel chocolate bar that people love, so this shell is made from that chocolate. You can, of course, use any shade and flavour of chocolate you’d like. BONUS: You will receive the class recording and recipes on How To Make White Chocolate – so you know how to make this wonderful chocolate from scratch, or you can buy your favourite blonde/caramel chocolate.
Caramel Filling
This is a delicious filling for your Eater Eggs and one you see a lot of people doing. The difference here is we’re making and using a caramel without the use of dairy, refined sugars and 100% natural. We’re going to layer this next to our chocolate hazelnut praline so that you get a little of each in every bite!
Chocolate Hazelnut Praline
No special equipment needed for this delightful praline. The trick to this recipe is getting the right texture so it can be piped into the shell and hold form without focusing on the temperature as the way to control the texture. If you don’t fancy hazelnut, you can use any nut butter you’d like and any shade of chocolate. This egg could be changed 100 different ways using the simple techniques outlined in the class.
Finishing Touches
After the egg shells are filled, we need to fuse the two halves together like pros and then finish it off so it looks as good as it tastes.
All chocolates are dairy, wheat, gluten and refined sugar free.
