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The Egg - a modern twist to the original Easter Egg (Created by Philippe Vancayseele - Technical advisor - Chocolate Academy Belgium)

 

For this, 2 different half eggs are moulded

PART 1 – MILK CHOCOLATE THREAD EGG
Work milk chocolate,(Product Code:BC.8232.5)*, to a pipable mass by the addition of alcohol or water. Too loose: all of the chocolate lines flow into each other, too stiff: difficult to pipe.
Fit the piping bag with a small smooth tip, fill up and pipe the chocolate mass as a thread in various directions. Make sure that the edge of the mould has sufficient chocolate in it in order to guarantee better firmness. Without shaking it, set the mould down carefully and wait until the chocolate is half set. Scrape the edges and cool. After cooling, carefully remove and slice it into two parts with a warm knife.

PART 2 – WHITE CHOCOLATE EGG
Fill the mould with white chocolate, (Product code: BC.W22.5)* remove once set. Spread white chocolate (Product code: BC.W22.5)* onto paper and press the egg into it. Let it harden until the chocolate feels ‘dry'. Cut away the extra chocolate and cut this half of the Easter egg into two sections with a warm knife. Repeat this with the two half sections in order to also close the openings.
Freeze the two egg halves and pipe with a ‘white' piping mass (white food colouring with cocoa butter) for a velvet effect.

PART 3 – CREATING THE BASE
Pipe a round chocolate plate, freeze and pipe with green piping mass (food colouring with cocoa butter), mould three balls to serve as ‘feet' and attach them to the foot to create the base.

ASSEMBLY
Stick white and thread egg quarters together to form the whole egg. Then attach this to the three balls on base.

DECORATION
Pipe chocolate curl in frozen alcohol to the desired shape and let dry. Add a moulded chocolate bean

Passion - Ti Amo (Created by Philippe Vancayseele - Technical Advisor - Chocolate Academy Belgium)

Passion

Figurine: 15 cm x 25 cm plastic film.
Spread the crystallised chocolate (Product code BC.70302.5)* :over a plastic film with relief design and allow to harden slowly. Gently press the 2 corners against each other and bring them together very carefully until the desired opening is obtained. Leave to harden a little, without placing in the refrigerator.
On 2 pieces of the same plastic film, apply a layer of chocolate and immediately stick onto the 2 sides. Leave to cool and remove the plastic film.

Handle:
Crush white chocolate Callets (Product code: BC.W22.5)* in a cutter until a solid paste is obtained.
Roll into a long, thin cylinder shape and cut to the desired length, then shape immediately. Leave to harden and then stick to the handbag using chocolate. Finish as desired (for example, with Callets Sensation (Product code: BC.SHID2.5)* or a flat heart-shaped mould)


Ti Amo

Figurine: 20 cm x 24 cm
Spread the crystallised chocolate over a plastic film with relief design and leave to harden slowly. Gently press the 2 corners against each other and bring them together very carefully until the desired opening is obtained. Leave to harden a little, without placing in the refrigerator.
On 2 pieces of the same plastic film, apply a layer of chocolate and immediately stick onto the 2 sides. Leave to cool and remove the plastic film. Place in the freezer and then cover with chocolate mass applied with a nozzle (50 % chocolate (Product code: BC.8112.5)* + 50 % cocoa butter (Product code: C.CB6554)* + a little red colouring).

Handle:
Crush dark chocolate Callets (Product code: BC.W22.5)* in a cutter until a solid paste is obtained. Roll to a thickness of 4 to 5 mm, complete the decoration using a rolling pin and cut to the right width. Shape immediately and leave to cool until as hard as possible. Then stick onto the bag and add the desired finishing touches

*To find the product put the product codes into the "QuickSearch" on our website.

 
       
   
   
   

HB Ingredients
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