{"id":18794,"date":"2014-04-16T14:38:30","date_gmt":"2014-04-16T14:38:30","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=18794"},"modified":"2017-01-19T02:55:54","modified_gmt":"2017-01-19T02:55:54","slug":"chocolate-easter-eggs","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/chocolate-easter-eggs\/","title":{"rendered":"Chocolate Easter Eggs You Can Make Yourself"},"content":{"rendered":"<p><strong>Chocolate Easter Eggs that you buy in the store have questionable chocolate quality.<\/strong> I&#8217;m a chocolate fiend, I could have Chocolate At Every Meal, and just as I always assure the source of ALL my food, the same is true for Easter chocolate. I don&#8217;t want sweetened vegetable oil, I want good quality chocolate!<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/B7lHnFtlHEQ\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Let&#8217;s be honest, after you dye two-dozen hard boiled eggs and stink up your kitchen with vinegar and egg perfume,<\/strong> what do you do with those eggs? Can you eat THAT much egg salad within two days? I&#8217;m not a fan of egg salad, but I DO love chocolate and chocolate eggs have a much longer shelf life. They are a lot more fun to make as well!<\/p>\n<p><strong>The reason many people avoid making their own chocolate Easter eggs may be because they&#8217;ve tried in the past and became frustrated <\/strong>at chocolate that would melt, but never return to a hard candy coating. That&#8217;s because the key to making chocolate Easter eggs is not melting chocolate, but tempering chocolate.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-18800\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2014\/04\/TemperedChocolate-150x150.jpg\" alt=\"TemperedChocolate\" width=\"150\" height=\"150\" \/><strong>Tempering is a process where you melt chocolate to a precise 100F, and then add room-temperature chocolate to it.<\/strong> This aligns the crystalline structure and allows it to return to a crunchy state. This is the same method I used when I showed you how to &#8220;<a href=\"https:\/\/webcookingclasses.com\/candy-for-valentines-day\/cooking-science\/\">Make Your Own Chocolates For Valentines Day.&#8221;<\/a><\/p>\n<p><strong>After the chocolate is correctly tempered, then your creativity can take over and use any shape as a mold. <\/strong> To create chocolate Easter eggs, I use a plastic one and apply chocolate to the inside with a pastry brush. I&#8217;ve also used small tart pans, muffin cups, and paper muffin tin liners.<\/p>\n<p><strong>I can&#8217;t decide whether to make a cream egg or a peanut butter and chocolate Easter egg, but I can make both. <\/strong> Peanut butter can be sweetened with powdered sugar to make a great filling. Or, powdered sugar, water, and vanilla will make my simple cream filling.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-18801\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2014\/04\/ChocoEggInMold-150x150.jpg\" alt=\"ChocoEggInMold\" width=\"150\" height=\"150\" \/><strong>This is where the fun and the mess arrives, because filling the chocolate eggs must be done quickly.<\/strong> The more you handle the chocolate, the more quickly it will melt from the heat in your hands. Fill them quickly, apply more tempered chocolate to the edges as a &#8220;glue&#8221;, and seal the egg with another molded half.<\/p>\n<p><strong>Making your own chocolate Easter eggs is fun but takes some kitchen technique to complete successfully.<\/strong> Chocolate is better than dyed eggs, and creating your own holiday treats gives you pride in your accomplishment.<\/p>\n<p><strong>Do you think this is too much work for the reward?<br \/>\nPlease leave your comment below:<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Chocolate Easter Eggs that you buy in the store have questionable chocolate quality. I&#8217;m a chocolate fiend, I could have Chocolate At Every Meal, and just as I always assure the source of ALL my food, the same is true for Easter chocolate. I don&#8217;t want sweetened vegetable oil, I want good quality chocolate! Let&#8217;s<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[46],"tags":[99],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/18794"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=18794"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/18794\/revisions"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=18794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=18794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=18794"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=18794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}