Recipe for Marbled Chocolate Easter Egg

Milk chocolate: place the milk chocolate in a saucepan and melt it in a double boiler while following the tempering technique. To do this, melt the chocolate until it reaches 45-50°C. Do not stir your chocolate too much during cooking, as white chocolate tends to be more delicate than the others. Prefer to mix when the chocolate is at temperature to finish melting the pieces.

Dip your container filled with melted chocolate into a bowl full of ice to speed up the cooling. Mix often and vigorously to even out the temperature. You need to lower the temperature of the chocolate to 27-28°C. This is the pre-crystallization step. Dip your container back into the water bath and heat the chocolate for a few seconds until it reaches a temperature of 30-31°C; this is the crystallization of the chocolate. It is at this temperature that you should work with the chocolate. Therefore, you need to be quick.

Use a tablespoon to create grooves inside the 2 egg-shaped molds. The grooves should be fine and can intersect. Then place the 2 molds in the freezer for 10 minutes. For the white chocolate: place the white chocolate in a saucepan and melt it using a water bath, adhering to the tempering technique. The process is the same as for milk chocolate, except that the temperatures to maintain are slightly different. The melting point of the chocolate is at 40°C. Pre-crystallization occurs at 26-27°C and crystallization at 27-29°C. It is at this last temperature that you should work with the chocolate, so you must be quick. Use a brush to coat the 2 molds with white chocolate over the grooves made with milk chocolate. Turn the 2 molds upside down on a rack and gently tap to let the excess chocolate drip off. This will ensure that your chocolate shell is not thicker in the middle than on the sides. Place the 2 molds in the freezer for 10 minutes.

During these 10 minutes, try to maintain the temperature of the chocolate between 27-29°C by placing the saucepan in slightly warm water. Apply another layer of white chocolate and repeat step 3. Place in the freezer for 10 minutes. Repeat this process 2 more times. To summarize, you will have one layer of milk chocolate stripes and 3 layers of white chocolate.

Place your molds in the freezer for about 1 hour so that the chocolate hardens properly and to facilitate unmolding. Finally, gently unmold your two shells. Assembly: level and smooth the edges of the two chocolate shells using a small, sharp knife. Use a fine brush to apply a bit of melted white chocolate to the edges of the shells.

Quickly assemble the two shells and smooth the excess chocolate with your finger, going all around the egg. And there you have it, it’s done.

To finish, for storage, if your chocolate has been properly tempered, your eggs can be kept for a long time! Do not put them in the refrigerator, as they are sensitive to moisture! Place them in a cool room (15-18°C) and protected from light.