Saturday, March 22, 2008

Easter chocolate eggs

I wasn't looking for a chocolate egg mold, but when I saw it at the store where I bought the moon cake molds I couldn't resist.

I have never made chocolate eggs before, I always thought it looked a bit complicated, but for some reason I thought it was time to do try it out. It was not easy, I guess is one of these things where "practice makes perfect" gives you encouragement. But it was so much worth it, egg mold is here to stay.

The mold is made of hard plastic and gives 9 whole eggs. Each egg half holds 2 tsp of water, so they are just perfect size, not too small not too big. What I did was, I melted chocolate, filled each half with a bit less then 1 tsp and I spread it around by moving the mold. Then I put it in the fridge until chocolate was hard and repeated the coating 3 times more, but with a brush, thought it was easier.

The tricky part was to make nice, flat, thick edges as they are important when you are putting two egg halves together. And to keep egg shells nice and shiny, next time I will wear plastic gloves.

As much as I was excited about the chocolate shells that much I was excited about the filling inside the eggs. After some creative thinking the result was eggs filled with ingredients from 3 different continents and 3 different countries.

Jasmine tea and dark chocolate ganache - tea was discovered in China and is very important in Chinese culture. There are close to 1000 different types of tea but in this chocolate egg I chose jasmine. Jasmine and dark chocolate go so well together. I infused tea with hot cream, strained it and mixed with chocolate to make ganache, wonderful!

Daim bar and milk chocolate ganache - Daim is so Swedish, so Swedish you can find it at IKEA. It is made of crunchy almond bar and covered with milk chocolate. I crushed some of it and mixed with a milk chocolate ganache, love it love it love it...


Amaranth and cajeta - cajeta is Mexican syrup that is made of caramelized goats milk...yes goats milk! I am lucky enough to have supply of cajeta and amaranth all year round from Mexico.

Green tea and amaranth - this one is a hit! I made white chocolate ganache, added some green tea powder (Chinese, not Japanese matcha) and mixed with some amaranth.

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