Easter: homemade chocolate eggs, fish, and shells

Why is it necessary to temper chocolate? Tempering consists of heating and cooling chocolate at fixed temperatures (according to the type of chocolate) so the cocoa, cocoa butter, sugar, and milk powder can crystallize in a homogeneous manner. The goal is to obtain a smooth, shiny, fluid texture.

For dark chocolate:

• melting temperature of 50/55°C (122/131°F),
• cooling temperature of 27/29°C (81/84°F),
• working temperature of 30/32°C (86/90°F)

For milk chocolate:

• melting temperature of 45/50°C (113/122°F),
• cooling temperature of 27/28°C (81/82°F),
• working temperature of 29/30°C (84/86°F)

For white chocolate:

• melting temperature of 40°C (104°F),
• cooling temperature of 26/27°C (79/81°F),
• working temperature of 28/30°C (82/86°F)

1. Chop each type of chocolate separately. Melt each chocolate separately in a double boiler according to the melting temperatures.
2. For dark chocolate (for example):
   Melt 2/3 of the chocolate in a bowl at 50/55°C (122/131°F) in a double boiler. Remove the bowl from the boiler, add the remaining dark chocolate, mix well, and lower its temperature to 29°C (84°F).
3. Place the bowl back in the boiler and increase the temperature to 31°C (88°F). Maintain this temperature for the entire time that you work with the chocolate.
4. The same procedure applies for milk and white chocolate, but the temperatures (melting, cooling, and working) are different.
5. Molding: Fill the fish and shell molds to the rim and use a spatula to remove excess chocolate (directly into the bowl). Tap the molds to remove any air bubbles
6. For the chocolate eggs, fill the molds to the rim then immediately turn them over to allow excess chocolate to ooze into the bowl
7. Scrape off any excess chocolate and let the molds crystallize upside down for around 10 minutes
8. Put the molds in the fridge for 30 minutes, then scrape them again before removing the chocolates
9. To make eggs, stick the two eggshell halves together with some melted chocolate.
10. Store the chocolates in an airtight container at 18°C (64°F).
11. Finally, on Easter Day, hide them and enjoy!