Cut the chocolate into small pieces of about the same size. Transfer it into a bowl (ideally made of copper), and place in a bain-marie: It is important that the bottom does not touch the water and that the water is hot but does not come to the boil. Melt the chocolate at a temperature of 50째C. Pour 2/3 of the melted chocolate onto a marble slab (or even a steel plate) and, using a spatula, begin spreading the chocolate from right to left so that the temperature lowers quickly to 28째C. When this temperature is reached, scoop up the chocolate with the spatula, combine it with the chocolate that you set aside and bring it to a temperature of 32째C. Pour the chocolate into the p o l ycarbonate moulds (the ones specifically for making eggs) using circular movements to make sure you cover all the sides. Set aside the excess chocolate (in the same saucepan used to melt it), and place the mould in the fridge for 1 minute to solidify: It is important that it does not solidify too much, because this process must be repeated a second time to make the egg
n. 4 April 2012 - OpenKitchen
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