Nutty Tempered Chocolate Easter Eggs

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    719

This recipe all starts with melted Couverture chocolate. Couverture chocolate is very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. This method of tempering chocolate is called seeding. You are adding already tempered chocolate (with all the good crystals in it) to melted couverture and then you should, therefore, have tempered the entire batch of chocolate! You must start with couverture chocolate or this will not work! Have fun with the filling. You could really add just about anything. I just chose hazelnuts and honey roasted macadamias. You could go with nut butter, other nuts or lollies of choice! Hoppy Easter my lovelies. Do something great with your kids during these troubled times... this would be a perfect project!

Inspired by: https://tenina.com/recipes/nutty-tempered-chocolate-easter-eggs

recipe updated Jan 12, 2022

Ingredients

  • Hazelnuts icon
    Hazelnuts
    100 g
  • Dark chocolate icon
    Dark chocolate
    350 g
  • Chocolate icon
    Chocolate
    50 g
  • Edible gold dust powder icon
    Edible gold dust powder
    as needed

Tools

  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Demisphere mold

Step preview

  1. Add dark chocolate to the TM5 bowl
  2. Heat for 15 min, 50°C, speed 2
  3. Add the extra 50g chocolate into the melted chocolate (not on top of the blades)
  4. Stir for 10 min, speed 1
  5. Stop occasionally and push the chocolate back down into the base of the Thermomix bowl as required
  6. How to test if it is correctly tempered:
  7. Dip the tip of a spatula into the chocolate and leave it on a silpat mat at room temperature
  8. Stir the chocolate as needed whilst it cools on speed 1
  9. Transfer chocolate mixture to demisphere mold
  10. Add hazelnuts to the demisphere mold
  11. These should set within 10 minutes in the fridge and drop right out if tempered correctly
  12. Decorate with just a brush stroke of gold or silver dust using a clean eyeshadow brush
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