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Chocolate mold Easter eggs set

CHF6.90
Tax included
005856

With this chocolate mold Easter eggs set you can conjure up sweet gifts for Easter. Pour with different cocoa butter colors and some couverture sweet Easter eggs with different patterns. Then pack the chocolate eggs in the included clear bags and decorate the bags with a matching Easter sticker. Your loved ones will be thrilled with this great gift.

Filialbestand in Adliswil: 0
Versandbereite Menge: 9

Product Details

Data sheet

Application note
Not suitable for microwaves
Note
Stickers are not edible!
Care instructions
Not dishwasher safe
Size
Chocolate mold: length: 15 cm , width: 26 cm , height: 1 cm / Sticker: Ø 3 cm / Clear bag: length: 8 cm , width: 8 cm
Filling quantity
13 g per egg
Quantity
1 mold with 12 chocolate molds / 40 stickers / 40 clear bags
Season & Occasion
Spring & Easter
Country of production
Italy
Size of the final product
Length: 3.3 cm / Width: 4.5 cm
Material
Food safe plastic (PE)
Description

Chocolate mold Easter eggs set

With this chocolate mold Easter eggs set you can conjure up sweet gifts for Easter. Pour with different cocoa butter colors and some couverture sweet Easter eggs with different patterns. Then pack the chocolate eggs in the included clear bags and decorate the bags with a matching Easter sticker. Your loved ones will be thrilled with this great gift.

Application and properties

The application is very easy! Chop your chocolate coating, if you have bought it as a bar. Then melt a good two-thirds of the couverture over a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, unmelted couverture and dissolve in it, stirring occasionally. Just make sure that no water gets into the couverture, as this will make the chocolate crumbly and it will clump. The melted mass is cooled and later reheated, this is called tempering. In our blog post you can see the different temperatures you need to reach. Tempering is also explained to you in a great way.

Then pour the liquid chocolate mixture evenly into the mold. To avoid air pockets, you can gently tap the mold against the table. Et voilà: Fine, homemade chocolate eggs, as if from the confectioner himself.