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How to Make a Chocolate Egg

The Mason Cash Chocolate Egg and Chick Mould is perfect for creating chocolate eggs with intricate embossments and surprise fillings.

  1. Melt your chocolate using your chosen method (e.g. Bain Marie, Microwave).
  2. Once tempered, place the chocolate moulds on a flat surface and spoon the chocolate into each mould cavity using the curved side of a spoon or brush.
  3. Once you have a thick coating all over the inside of the mould, allow the chocolate to cool at room temperature until hard and then carefully move to the fridge to harden further.
  4. For best results, repeat the coating process again to ensure that your egg has a nice thick shell.
  5. Gently remove the chocolate from the moulds by peeling away from the sides. Trim any excess chocolate away from the edges of the chocolate eggs with a knife.
  6. To glue two halves together, fill an icing bag with melted chocolate and slowly pipe the chocolate along the edges of one of the halves. When the edges are covered, press the two halves together and allow the chocolate to set again at room temperature then in the fridge. Alternatively, using a teaspoon, gently pour melted chocolate along the edge of one of the halves of chocolate, then press together and allow to set. Ensure that any surprise fillings are inserted in the egg before sealing.