This series of classes will give you a solid foundation of techniques, methods and recipes that will allow you to create and design your own unique Easter Eggs.
You will continually draw on the recipes and techniques covered in these classes to create new and exciting chocolates beyond what is covered in the lessons and far beyond Easter Eggs themselves.
By making the recipes and practicing the techniques and methods outlined in this series of classes, you will lay a solid foundation of understanding how to work with chocolate to suit a wide range of applications. Alongside plenty of tips and tricks from a professional chocolatier, you will also learn my tried and true fillings which can be used in Easter Eggs, Bonbons and filled chocolates across the board.
How To Make Hollow Shells & Filled Chocolates: Easter Edition
- My most popular class; a deep dive into making shells and all the troubleshooting that comes along with it.
- Which factors impact the thickness of the shell.
- How to shell for small filled chocolates, such as mini eggs.
- And how to shell for large eggs that are either filled or hollow – both require different shell thicknesses.
- Troubleshooting from a professional chocolatier who has made all the mistakes – I’ll teach you how to avoid them or refine your process for better success.
How To Use Coloured Cocoa Butters: Easter Edition
- Shelling and colouring go hand in hand. Once you learn how to shell, colouring is the next skill to begin learning and understanding.
- This class is normally taught using a half sphere mould, but for this special easter edition, we used a medium sized egg mould.
- No special tools or equipment are needed for the designs covered in this class.
- Learn step by step and see the process in real time.
- What’s covered: How to melt your colours, how to temper them and keep them in temper while you work, 3 different designs using 3 colours and white and troubleshooting as we go.
Fully Loaded Easter Egg
- Praline Filling – This is an easy and fun filling for the eggs – something a little different from your run of the mill Easter Egg.
- We’re going to create a thin layer of praline inside if the shell and then cover it in chocolate. It creates that “how did they do that” vibe and it’s absolutely delicious!
- You can use any nut butter and any shade of chocolate for this filling making it highly versatile.
- Finishing Touches – these eggs, are rolled in a caramel chocolate and finished off with a fun chocolate Easter stamp.
Marble Eggs filled with Truffles
- Use naturally coloured cocoa butters to make these gorgeous marbled eggs.
- No special tools or equipment needed.
- Learn my easy, long shelf life truffle recipe and fill your eggs to the brim with them.
- Fusing together hollow shells with items inside the shell.
- Achieving the thickness needed for this specific egg.
Mint Chocolate Easter Egg
- Chocolate Caramel Filling – This caramel uses a similar process to the maple caramel in the Coffee Hazelnut Caramel Egg, but this caramel is technically a Caramel Ganache. Which means that we add a percentage of chocolate to the caramel and emulsify it. This caramel has a rich, deep cocoa flavour with mint running through to carry that vibe through every bite.
- White Mint Crisp Chocolate – I make this chocolate into bars and, also, into a bonbon that I sell in my shop and it’s a best seller. We use this chocolate to coat the caramel inside the shell and to add a garnish to the outside of the egg.
- BONUS: I will send you the How To Make Dairy Free White Chocolate class and recipes so you can make my white chocolate at home or work using a Stone Grinder. Alternatively, you can use any brand of white chocolate you like.
Coffee Hazelnut Caramel Egg
- Coffee Caramel Chocolate – this easter egg is based on some of the best selling items in my shop. One of those is my Coffee Caramel Chocolate bars. Once people taste a sample, they inevitably buy a few bars. It’s a delicious, creamy, sweet chocolate with dots of coffee running through for a little crunch and that coffee hit.
- 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.
- Maple 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. You could, of course, omit the praline and just do a caramel filled egg.
- 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. We will, of course, cover those details in the class.
- 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.
- The finish on this egg is very simple as the chocolate shell itself is the decoration.
