How to make a Chocolate Easter Egg

How to make a Chocolate Easter Egg

Medium - 20 Min

  • style Dish type: Sweets & Desserts
  • poll Difficulty: Medium
  • access_time Preparation time: 20 min
  • timer Cooking time: 120 min
  • place Region: France

Thank you Denis Drame MCA Head of Culinary Development at Classic Deli for the recipe!



  • Valrhona Dark Chocolate Couverture Caraibe 66% (250g) 
  • Valrhona Egg mould 
  • Bowl 
  • Pan 
  • Spatula 
  • Painter triangle 
  • Kitchen Thermometer 


FIRST STEP: Temper the chocolate.

It is important to know the right temperatures for each process of the chocolate: melting, crystallization and manual working. 

Check the side of the bag for all the details. Place the chocolate couvertures in the bowl and warm it up a "bain-marie' in a pan until the chocolate is completely melted reaching a temperature of 55°C to 58°C. 

SECOND STEP: Crystallization.

This is an important process in order to get a great shiny egg. Pour 2/3 of the chocolate on the table and move it with the triangle checking the temperature regularly until it cools down to 28°C-29°C. 

THIRD STEP:Elevate the temperature of the chocolate again.

Now we want to take the temperature up to 31°C or 32°C by adding the 1/3 of chocolate we saved aside and move thoroughly. 

FOUR STEP: Make the egg with the mould.

Pour enough chocolate in the mould to cover the surface but without filling it up completely. 

Move the egg mould in circles slowly until the chocolate is evenly distributed in the surface. Leave it to cool down and dry upside down and rest for at least two hours. Once the chocolate is dry and solid remove the two halves of the egg from the mould. 

To join them together, heat the pan a bit and turn it upside down. With the warm pan, melt the edge of each half of the egg for just one or two seconds and join them together. Leave the egg to dry and once they are totally sticked they are ready to eat! 

Tip: As the eggs are empty inside, fill them with other mini chocolate eggs or sweets for more excitement! 

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Dark Chocolate Bag Caraibe 66% (250g) £7.60
Valrhona Easter Chocolate Eggs (180g) £8.76
Valrhona Easter Chocolate Crispy (120g) £5.76