Great video in showing the steps in how to make the various cute easter eggs. It inspired me to make easter eggs using molds for the first time this year. I'm new to making easter eggs and choosing the best quality chocolate to use. What should the percentage of coca butter be in the chocolate? Also what brand names do you recommended for using for white chocolate, dark chocolate and milk chocolate for tempering chocolate for the Easter eggs? If you have the time to provide links, that would be great. Have a happy Easter. Thanks, Ting
Hi Ting, I'm so glad you enjoyed the video. I hope you have fun making your chocolate Easter eggs. When making chocolate eggs, you can use any chocolate that you love to eat. My personal favorites are Peter’s Burgundy Chocolate Bars (amzn.to/2LzfGMf) and Callebaut Couverture Chocolate Callets (amzn.to/37caQg6). I find it easier to temper the Callebaut Callets by hand. I actually have tempering machines in my candy kitchen and I always use Peter's Chocolate in those machines. Peter's Chocolates come in large 10-pound blocks and they have to be finely chopped in order to be tempered by hand which is a lot of work. Both of these dark chocolates are considered semi-sweet. If you prefer more robust flavored chocolate look for bitter-sweet chocolate. My favorite milk chocolate is Peter's Ultra Milk Chocolate (amzn.to/2PDGehu) but once again, it comes in large 10-pound blocks, so I use Callebaut Milk Chocolate Callets (amzn.to/3d6jRcs) if I'm hand tempering. To make my white chocolate eggs, I typically use Peter's Icecap (which is compound chocolate) because I really like the flavor. Callebaut also makes delicious white chocolate callets (amzn.to/3m8iEpj). Check out my chocolate-making tips page for more detailed information - hungryhappenings.com/chocolate-making-tips/ I've also made a Breakable Chocolate Easter Eggs filled with Candy Video and a few videos for peanut butter, marshmallow, coconut, and truffle eggs. Be sure to check them out too. Have a wonderful Easter!
@@HungryHappenings Thanks so much for your feedback as well as those links and suggestions for the various types of chocolates to use. This definitely helps me out in knowing which chocolates to use. I clicked on the link for the Peter's Ultra Milk Chocolate. On that page, I noticed there are different options such as Ultra 125 Milk Chocolate Baking Block and Ultra 90 Milk Chocolate Baking Block. They both have 31% cocoa butter. So what is the difference between the two? Thanks,' Ting
@@tingleong8773 The numbers correlate to the viscosity of the chocolate. The higher the viscosity, the thicker the chocolate will be when it is melted. I use the 90 viscosity Ultra Milk Chocolate. It works great to make chocolate eggs and other molded chocolates.
@@HungryHappenings Thanks for the explanation. That makes sense. I'm new to tempering chocolate so all the information you have given me has really been helpful. Before you replied with your chocolate recommendations to use, I purchased Callebaut Dark Chocolate Discs 60.3% Cocoa, 2 pound Gold bag from Amazon. It doesn't say Couverture in the title so I'm hoping since the cocoa butter percentage is 60.3% that this will be fine to use for making the easter eggs. If not, is there anything else that I need to do when tempering the chocolate that you didn't show in the video? This is the link to what I purchased. www.amazon.com/gp/product/B0199APRXG/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 I'm going to melt light blue candy melts like you showed in the video. After melting it, do I need to let it cool for two minutes before pouring it into a silicone egg mold? Thanks for answering my ongoing questions. I'm looking forward to making my easter eggs for the first time this weekend.
@@tingleong8773 You can temper any Callebaut Chocolate Callets and they should work beautifully when making chocolate eggs. I do always try to purchase my Callebaut Chocolates in the original packaging to ensure I am actually getting Callebaut Chocolates. There is one review for the product you purchased that says they did not actually get Callebaut Callets. Hopefully, the seller is buying cases of the callets and repackaging them, and not giving you chocolate chips. When using the blue candy melts you can allow them to cool slightly before pouring them into the mold just don't let them get too cool. As they cool they thicken. If your pour hot blue candy melts into the mold, the blue candy melts can melt the light cocoa candy melts spots that you've spattered onto the mold. Being they are just tiny little flecks of color, you probably won't even notice that they've smeared though. If I paint a design into a mold, like when I'm making my Conversation Heart Truffles (ruclips.net/video/jXCK-12AHhc/видео.html), I always let the candy melts cool slightly so that I don't pour hot candy melts over the painted design.
You can turn the mold upside down to all the melted chocolate to pool around the edge or you can pour or brush a second layer into your molds to make the top edge thicker. I like my chocolate shells to be thicker rather than thinner. They glue together and hold together better.
Hello... Actually I don't have a mould and therefore used the side of a Kinderjoy... But the chocolate is slipping down towards the middle instead of staying intact on the edges. And also I have coated twice and freezed the whole night but still it's not coming out. Can you please give a some suggestions?
If your chocolate is not tempered properly it will be really thin which will make it difficult to create a shell inside the mold and will make it impossible to get it out of the mold. Un-tempered chocolate will not harden properly which means it will not retract from the mold (shrink away from the edges of the mold). Be sure to follow my instructions for tempering chocolate and use a thermometer to ensure your chocolate comes to the correct temperatures. If you don't want to worry about tempering your chocolate, buy compound chocolate, also known as confectionery coating, candy melts, almond bark, or melting wafers. You simply melt this type of chocolate and it will harden easily.
If you read through the step-by-step tutorial and recipe post, I share a list of chocolate brands that I recommend. I find Callebaut chocolate callets (amzn.to/3TXXZXt) (AD) to be the easiest to temper. hungryhappenings.com/easter-egg-hot-chocolate-bombs/
Powdered hot cocoa mix is standard in a hot chocolate bomb but you can also fill them with chocolate ganache which melts into amazing hot chocolate. I love filling them with ganache but the disadvantage is the shorter shelf life. They need to get used within 2 weeks.
The foils are sooooo cutatatatate
AWSOME
I tried it at Easter and they're so perfect! Even though it's not Easter now, i'm doing it again💚
I'm so glad to hear your eggs turned out great. Enjoy making them again!
Pretty 🤩
😍😊
Gracias 🤗🤗🤗🤗
Great video in showing the steps in how to make the various cute easter eggs. It inspired me to make easter eggs using molds for the first time this year. I'm new to making easter eggs and choosing the best quality chocolate to use. What should the percentage of coca butter be in the chocolate? Also what brand names do you recommended for using for white chocolate, dark chocolate and milk chocolate for tempering chocolate for the Easter eggs? If you have the time to provide links, that would be great. Have a happy Easter.
Thanks,
Ting
Hi Ting, I'm so glad you enjoyed the video. I hope you have fun making your chocolate Easter eggs. When making chocolate eggs, you can use any chocolate that you love to eat. My personal favorites are Peter’s Burgundy Chocolate Bars (amzn.to/2LzfGMf) and Callebaut Couverture Chocolate Callets (amzn.to/37caQg6). I find it easier to temper the Callebaut Callets by hand. I actually have tempering machines in my candy kitchen and I always use Peter's Chocolate in those machines. Peter's Chocolates come in large 10-pound blocks and they have to be finely chopped in order to be tempered by hand which is a lot of work. Both of these dark chocolates are considered semi-sweet. If you prefer more robust flavored chocolate look for bitter-sweet chocolate.
My favorite milk chocolate is Peter's Ultra Milk Chocolate (amzn.to/2PDGehu) but once again, it comes in large 10-pound blocks, so I use Callebaut Milk Chocolate Callets (amzn.to/3d6jRcs) if I'm hand tempering.
To make my white chocolate eggs, I typically use Peter's Icecap (which is compound chocolate) because I really like the flavor. Callebaut also makes delicious white chocolate callets (amzn.to/3m8iEpj).
Check out my chocolate-making tips page for more detailed information - hungryhappenings.com/chocolate-making-tips/
I've also made a Breakable Chocolate Easter Eggs filled with Candy Video and a few videos for peanut butter, marshmallow, coconut, and truffle eggs. Be sure to check them out too.
Have a wonderful Easter!
@@HungryHappenings Thanks so much for your feedback as well as those links and suggestions for the various types of chocolates to use. This definitely helps me out in knowing which chocolates to use. I clicked on the link for the Peter's Ultra Milk Chocolate. On that page, I noticed there are different options such as Ultra 125 Milk Chocolate Baking Block and Ultra 90 Milk Chocolate Baking Block. They both have 31% cocoa butter. So what is the difference between the two?
Thanks,'
Ting
@@tingleong8773 The numbers correlate to the viscosity of the chocolate. The higher the viscosity, the thicker the chocolate will be when it is melted. I use the 90 viscosity Ultra Milk Chocolate. It works great to make chocolate eggs and other molded chocolates.
@@HungryHappenings
Thanks for the explanation. That makes sense. I'm new to tempering chocolate so all the information you have given me has really been helpful.
Before you replied with your chocolate recommendations to use, I purchased Callebaut Dark Chocolate Discs 60.3% Cocoa, 2 pound Gold bag from Amazon. It doesn't say Couverture in the title so I'm hoping since the cocoa butter percentage is 60.3% that this will be fine to use for making the easter eggs. If not, is there anything else that I need to do when tempering the chocolate that you didn't show in the video? This is the link to what I purchased.
www.amazon.com/gp/product/B0199APRXG/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I'm going to melt light blue candy melts like you showed in the video. After melting it, do I need to let it cool for two minutes before pouring it into a silicone egg mold?
Thanks for answering my ongoing questions. I'm looking forward to making my easter eggs for the first time this weekend.
@@tingleong8773
You can temper any Callebaut Chocolate Callets and they should work beautifully when making chocolate eggs. I do always try to purchase my Callebaut Chocolates in the original packaging to ensure I am actually getting Callebaut Chocolates. There is one review for the product you purchased that says they did not actually get Callebaut Callets. Hopefully, the seller is buying cases of the callets and repackaging them, and not giving you chocolate chips.
When using the blue candy melts you can allow them to cool slightly before pouring them into the mold just don't let them get too cool. As they cool they thicken. If your pour hot blue candy melts into the mold, the blue candy melts can melt the light cocoa candy melts spots that you've spattered onto the mold. Being they are just tiny little flecks of color, you probably won't even notice that they've smeared though. If I paint a design into a mold, like when I'm making my Conversation Heart Truffles (ruclips.net/video/jXCK-12AHhc/видео.html), I always let the candy melts cool slightly so that I don't pour hot candy melts over the painted design.
Tempts me to try them
I hope you do give them a try. Enjoy!
Lovely ❤️👍🙏
Thanks!
awsome
Thanks!
Is the edge so thick because you turn it over and freeze it that way ? I’m having trouble with a thin edge and breakage. Thank you
You can turn the mold upside down to all the melted chocolate to pool around the edge or you can pour or brush a second layer into your molds to make the top edge thicker. I like my chocolate shells to be thicker rather than thinner. They glue together and hold together better.
Super
Toooop❤❤❤
GREAT
Hello... Actually I don't have a mould and therefore used the side of a Kinderjoy... But the chocolate is slipping down towards the middle instead of staying intact on the edges.
And also I have coated twice and freezed the whole night but still it's not coming out.
Can you please give a some suggestions?
If your chocolate is not tempered properly it will be really thin which will make it difficult to create a shell inside the mold and will make it impossible to get it out of the mold. Un-tempered chocolate will not harden properly which means it will not retract from the mold (shrink away from the edges of the mold). Be sure to follow my instructions for tempering chocolate and use a thermometer to ensure your chocolate comes to the correct temperatures. If you don't want to worry about tempering your chocolate, buy compound chocolate, also known as confectionery coating, candy melts, almond bark, or melting wafers. You simply melt this type of chocolate and it will harden easily.
mükemmel, teşekkürler
You are welcome!
Which chocolate should we use
If you read through the step-by-step tutorial and recipe post, I share a list of chocolate brands that I recommend. I find Callebaut chocolate callets (amzn.to/3TXXZXt) (AD) to be the easiest to temper. hungryhappenings.com/easter-egg-hot-chocolate-bombs/
Me Encanta Este Canal🥰🍒💯😋
Gracias.‼️‼️🤩🍒
Thanks, I'm so glad you like my videos.
I don’t get the raw hot chocolate mix. Yuck.
Powdered hot cocoa mix is standard in a hot chocolate bomb but you can also fill them with chocolate ganache which melts into amazing hot chocolate. I love filling them with ganache but the disadvantage is the shorter shelf life. They need to get used within 2 weeks.
From where did u get the easter foil?
You can buy the Easter foil wrappers from Amazon here - amzn.to/3rBZ72q
I live in India...and they aren't shipping here....unfortunately
@@melaniedsouza5957 Oh, I'm so sorry. I don't know of a supplier that ships internationally.