Easter Eggs | Chocolate | Easy Recipe

Method:

Break about 400-gram compound chocolate into tiny chunks.
Prepare a double boiler, using a container filled with some water and a bowl over it on a low flame.
PRECAUTIONS:   Never expose molten chocolate to water, including condensed droplets from the steam. Never heat above 48°C

Start with roughly one-third of the compound chocolate bits,  Double boil on a low flame, and stir continuously.
Look out when most of the chocolate is molten, turn off the flame and throw in some chocolate bits. By this, we're not exceeding its temperature and start tempering the chocolate. Repeat the whole process until all the chocolate bits are consumed. This process can be helpful when a candy thermometer is not available but may have a bitter taste if not done right.
Tempering it will make the chocolate stay hard at room temperature, ideal for an Easter egg.


Once done, transfer the melted chocolate into an egg-shaped mold and coat it. Remove the extra chocolate as shown in the video.
Refrigerate for about a minute in case the chocolate is still soft. Repeat the process for thicker egg, so when removed from the mold the shape will remain intact.

Pop the chocolate from the mold and ensure it doesn't break.
On a heated plate, melt the edges for a brisk, quickly add in a few gems/skittles inside and then stick the two halves together.

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