Easter chocolate medley

Easter chocolate medley

By
From
A la Mere de Famille
Makes
50
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g good-quality dark, milk or white chocolate

Equipment

Quantity Ingredient
various chocolate moulds, such as shells, fish and crustaceans
piping bag fitted with a plain 4 mm nozzle
sugar thermometer

Method

  1. Preparing chocolate

    Temper the chocolate. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Clean the chocolate moulds with a piece of cotton wool to remove any marks. Fill the piping bag with the tempered chocolate and carefully pipe into each mould. Tap the moulds to bring any air bubbles to the surface and wipe off any excess chocolate with a spatula.
  4. Refrigeration

    Place the moulds in the refrigerator for 30 minutes to set, then turn out. Store the chocolates in a container in a cool place away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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