Easter egg bowl white, 45 pieces

White Easter egg tray, 45 pieces

Making your own Easter eggs is a wonderful thing, but not everyone likes making hollow eggs themselves, 3D shells are particularly difficult and there is not always enough time, especially before Easter. That's not a problem, Easter egg shells can also be bought prepared and so everyone has the opportunity to hide and enjoy homemade Easter eggs.

Hollow praline balls - Application

First of all, decide on a suitable filling. Would you like an alcoholic filling with limoncello, a delicious coconut ganache or a fruity jelly? Create your own filling and be brave! Try out different mixtures and find your favorite truffle!

You can start from a very simple recipe:

White chocolate ganache

140 g white couverture

70 g cream

10 g glucose

5 g Sorbitol

5 g butter

Put the couverture pieces to one side in a stainless steel bowl. Now bring the remaining ingredients to the boil in a pan, stirring gently. Pour the hot cream mixture over the couverture. Leave to stand for half a minute so that the chocolate can absorb the heat well. Then stir gently with a whisk until the mixture is homogeneous. If any pieces of chocolate remain, place the bowl on the hot hob and continue stirring. Once everything has melted, leave the ganache to cool slightly.

You can add other ingredients to this ganache. 20 g limoncello or a little lemon paste give a delicious flavor, for a passion fruit praline replace half of the cream with passion fruit puree. Try it out and try new combinations!

You can then use a piping bag to fill the hollow balls with the filling at a maximum temperature of 26 degrees. Fill all the chocolates to 1 mm below the edge. Leave the filled hollow balls to stand at room temperature for about half an hour. This creates a thin skin over the filling, which makes sealing much easier. Using a piping bag, pipe couverture onto all the openings. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and closes the chocolates securely.

Decorate

Now you can decorate the chocolates straight away. Put on a rubber glove to do this. Now take a little tempered chocolate and make sure that your truffles are completely covered. Then dip them in coconut flakes, chocolate shavings or edible paper sprinkles, for example. You can also use a round stamping fork, ensure a smooth coating and draw fine lines over them with a dark couverture once they have dried. You can also create the typical hedgehog spikes using a slightly firmer or cooler couverture. Place the couverture-coated praline on a truffle grid and roll it back and forth with a three- or four-pronged trempier fork until you are happy with your truffles.

Beautifully packaged, the fine truffles are ready to be given away and enjoyed.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figures from the finest couverture? We offer various Courses on the subject of chocolate, so there is sure to be something for you. We will teach you how to temper chocolate correctly, how to process couverture into hollow figures and chocolate bars and how to make elegant decorations, such as edible high heels. We look forward to welcoming you to one of our courses soon!