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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Hüppen - for that certain something
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2025-03-14
1 comment 1 Liked

Whether you want to add an elegant, almost royal touch to your main course or dessert, we'll show you how to create...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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make your own 3D praline Easter eggs

2 Liked
 

Colourful 3-D Easter eggs made at home.

Do you find assembling homemade Easter egg halves too tedious in the long run? Then we have the perfect solution for you! With our great 3-D egg mould, you can cast three-dimensional eggs that you don't even have to assemble, but can be removed directly from the mould as a finished 3-D egg! Doesn't that sound tempting? Then be sure to watch the video and surprise your loved ones with homemade Easter eggs for Easter!

Most important key data

Quantity: 28 pieces

Cooling time: approx. 30 minutes

Level of difficulty: Medium

Shelf life: 6 month

Ingredients

Couverture | white, tempered
various cocoa butter colours

Chocolate mould airbrushing

Place the cocoa butter colours in a water bath with a maximum temperature of 35 ºC.

While the colours are melting, you can polish the moulds thoroughly so that your end product shines beautifully. Separate the two lower parts from each other. You can put the third upper part to one side for now, as it does not need to be polished. Now pour some liquid cocoa butter paint into a container, dip a toothbrush into it and drag your finger over the bristles to create small dots on the chocolate mould.

Now it's time to airbrush. Always start with the lighter colour and then move on to the darker one. It's best to place both moulds next to each other so that you can see how the colour changes as you go upwards. Before you use a new colour, you must spray out the old one completely. This is best done in the airbrush cleaning container.

Once both of your moulds have been evenly sprayed with paint, you now need to thoroughly clean the surfaces of both moulds. The best way to do this is to grab a paper towel and wipe off the excess paint.

If you want to know more about how the airbrush works, just watch this video:

If you want to learn more about airbrushing chocolates and different techniques, visit our new airbrush chocolates course!

Pour your own chocolate mould - clamp 2 moulds

Once the two parts of the mould have been cleaned well, you can now place them on top of each other. Make sure that there is nothing in between that could prevent them from fitting together perfectly. You don't need any additional clamps for this mould as it is fitted with very strong magnets. If both parts fit together perfectly, you can now pour the mould.

We recommend filling the tempered couverture into the mould using a piping bag.

Important: Only fill one half of the mould with couverture first. As soon as the first half is filled with chocolate, you need to tap the edges with a spatula so that the air bubbles rise to the top and you have no air pockets. Then empty the couverture completely back into your container. Tap against the mould again so that as much chocolate as possible can flow out and you get a nice, thin wall. Run a spatula over the edge of the mould once to clean it.

If the openings of the eggs are partially closed, you will need to prick them with the back of a brush or another thin stick. This is usually just an air bubble that you can easily prick open. Repeat these steps for the other half of the egg mould.

Once all the eggs have been poured and the mould has been cleaned, place it in the fridge for a maximum of 5 minutes to allow the chocolate to set. After the short cooling time, it's time to fill the mould.

Now you can use the third part of the mould. Place this over the other two parts. We recommend that you only use this part for filling. You can now fill the Easter eggs with any filling you like. We have opted for a hazelnut filling, but you can of course also use a classic ganache, caramel or any other filling. The only filling we don't recommend is liqueur, as this is too runny.

Now everything is actually the same as with normal hollow ball moulds. Fill the filling only up to the bottom edge of the opening of the third part of the mould. Once all the eggs have been filled, you need to seal the eggs with tempered couverture. To do this, simply add a small drop of couverture to each egg. Once they are all sealed, scrape over the mould once with a metal horn so that the couverture is evenly distributed and then immediately release the third part of the mould.

Now tap the mould a few times on the base so that the couverture spreads a little and then place the chocolate mould in the fridge for 20-30 minutes.

As soon as the time is up, you can take the eggs out of the fridge, carefully drive a spatula into the joint and separate the upper part from the lower part of the mould. Now all you have to do is remove the eggs from the mould and enjoy!

Have fun making them!

Nutrition declaration per 100 g

Energy value in kJ: 2263 kJ | Energy value in kcal: 541 kcal | Fat: 30 g, of which saturates: 22 g | Carbohydrates: 63 g, of which sugars: 55 g | Protein: 5 g | Salt: 0.3 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines

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