Melting the chocolate chips.
Tempering the chocolate, a lovely messy and seemingly essential stage. There are lots of videos on Youtube telling you how to temper chocolate, the trouble is they all seem to suggest a slightly different way. We melted the chocolate on a bain marie until it was about 100 - 120 degrees Fahrenheit, not easy with a thermometer that starts at 130. We then took it of the heat and added more chocolate as suggested in some of the videos, something about adding chocolate with the correct links between the fat molecules then all the melted chocolate will follow suite. We also tipped it onto our granite chopping board and sort of squeegeed it about, as shown in other videos. The chocolate mostly met the tests of proper tempering and is shiny and came easily out of the moulds. We will find out tomorrow if it has a nice crisp crack.
Lots of little eggs to be stuck together and sealed inside the big eggs.
This shows the difference between properly tempered chocolate and not. The powdery suface shows that the tempering hasn't worked properly, this was when we didn't use the marble slab.
The final product, a bit messy because a 12 year old was involved and a dyspraxic adult.
All wrapped up and ready to go.
Sorry for the very grainy photos, I have a bounce flash but keep forgetting to use it. Hopefully get some better photos of the eggs tomorrow.