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Turn the mold upside-down a centimeter or two above your work surface, and gently flex it to pop the egg halves out of the mold. If you have used the coating or tempered chocolate, it should release easily. The Spruce / Cara Cormack. Fill the bottom of your egg with the treats of your choice. The Spruce / Cara Cormack.
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Solid chocolate Easter eggs are beautiful edible gifts that can be made without any special equipment. Eggshells are hollowed out and used as candy molds to produce these easy, delicious Easter candies.You can serve them in the shell, for a fun surprise, or remove the shell and decorate the solid chocolate egg with melted chocolate piping, luster dust, edible decorations, and more.
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Almond Bark: The base chocolate for the marshmallow eggs is the almond bark. It is easy to work with and sets up quickly. Silicone Egg Mold: Craft stores, online stores and more carry these silicone egg molds you can purchase. This is going to help offer a uniform look to the eggs.
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Product Features. Chocolate easter egg mould. Moulds to make 1 large egg. Small moulds for 36 mini eggs. You'll need about 500g chocolate. Simple to use, instructions included. Great for home-made creations. Lakeland 3 year guarantee included. View full product description.
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1 Pound Easter Egg Chocolate Mold - LPE152. Usually Ships in 24 Hours. Regular Price: $1.99. 14 in stock! 1/2 Pound Easter Egg Chocolate Mold - LPE151. Usually Ships in 24 Hours. Regular Price: $1.99. 7 in stock! 2 Pound Easter Egg Chocolate Mold - LPE153.
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If using compound chocolate (candy melts, almond bark, melting wafers, etc.) chill the eggs in the freezer for about 5 minutes until hardened. Remove and unmold the chocolates. Fill half of the eggshells with candy. Heat a skillet on low heat for about 20-30 seconds. Remove it from the heat.
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Easter Egg Silicone Mold for Chocolate, 4PCS 3D Egg Shape Molds 2 x 4inch & 2 x 6inch Large Size Non-Stick DIY Baking Candy Molds with 2 Wood Hammers for Easter Decorations, Party, Kids Gift. 71. 100+ bought in past month. $1699. Save 5% with coupon. FREE delivery Thu, Mar 14 on $35 of items shipped by Amazon. Or fastest delivery Tue, Mar 12.
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Step 2: Temper the chocolate. Using a candy thermometer, remove the chocolate from the heat once it reaches 118 degrees F for dark chocolate or 113 degrees F for milk chocolate. Stir in the remaining still-solid chocolate and keep stirring until smooth. When the chocolate reaches 90 degrees F for dark chocolate or 86 degrees F for milk.
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Remove from heat. Stir in remaining milk chocolate until smooth and chocolate has a temperature of 86 degrees F (30 degrees C). Spread one layer of chocolate evenly in the Easter egg mold halves using a pastry brush; refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes.
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Valentine's Day may get all the credit for being the sweetest holiday, but did you know that Easter takes the cake as the holiday with the most chocolate sales? There's just something about unwrapping a pristine golden egg or chocolate bunny that makes the eating experience—and taste—so much better! According to research from Statista, American consumers planned to spend about 3.3 billion.
