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Paul A Young
A crisp chocolate shell filled with spiced salted carmel – these Easter eggs are truly special.
Always use a glass or metal bowl for melting and tempering Ceramic is slow to warm up and cool down, which means you’ll struggle to get the right final temperature for tempering.
You need a lot of chocolate You can’t temper less than 500g and get good results. You’ll have about 250g left over from the eggs, but you can re-temper it up to four times.
If your chocolate cools too much before you coat the moulds, put the bowl back over the hot water for 30 seconds to re-melt. Don’t add cooled lumps from the work surface – they’ll make all the chocolate solidify and you’ll have to start again.
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