Contrary to popular belief, you do not need training at the French Laundry or an advanced culinary degree to succeed at making chocolate candies. You simply need to learn a few techniques and have some patience. Here are my step-by-step instructions to easily create chocolate Easter eggs from scratch.
Chocolate Ganache Filled Easter Eggs
What you need:
One bar of dark chocolate (for the chocolate coating)
Bain-marie (or glass bowl that fits over a saucepan)
Maison du Chocolat recipe for chocolate ganache filling:
6 1/2 ounces of chocolate (1/2 dark and 1/2 milk) in pieces
1/2 cup of heavy cream
1/2 vanilla bean (sliced down the middle)
You will need a mold for chocolates and a pastry brush:
Step 1: Break chocolate bar up into pieces:
Step 2: Melt half of the chocolate bar pieces using a "bain-marie."
Step 3: Take melted chocolate off the bain-marie; stir in the rest of chocolate bar pieces.
Step 4: Stir until the hard chocolate pieces become incorporated in the melted chocolate.
Step 5: "Paint" the melted chocolate onto the chocolate mold using the pastry brush.
Step 6: Allow the chocolate to cool and harden (about two hours).
The chocolate will have a matte appearance when it's ready.
Step 7: First step to make the ganache filling: Place vanilla bean and cream in a saucepan over medium heat. Allow it to boil for a minute.
Step 8: Strain the vanilla bean from the heat milk.
Step 9: Add the chocolate pieces to the warm milk.
Step 10: Stir the chocolate into the milk using a wooden spoon.
Step 11: Keep stirring until the chocolate is completely melted. Then allow to cool off. Place in the refrigerator until ganache is solid.
Step 12: Fill the chocolate molds with the ganache.
Step 13: Make sure that each mold is filled to the brim but not overflowing. Otherwise the ganache will leak out of the candies.
Step 14: Melt the remaining chocolate from the chocolate bar. Then smear the melted chocolate on top of the ganache.
Step 15: Allow the melted chocolate coating to harden. The chocolate coating will go from shiny to matte once it is ready.
Step 15: Place chocolate mold in the refrigerator for 30 minutes to one hour. Then remove the chocolate pieces by inverting the mold.
Voila! Beautiful handcrafted chocolates! Enjoy!
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Copyright © 2014, Lisa Alexander. All rights reserved.