Spring is here and with it comes the Easter bunny, Easter Eggs and all the chocolate your heart desires. How to make your own Easter Egg – something you can you get all the family involved with and have some messy fun!
The tradition of giving eggs at Easter has been tracked back to Egyptians, Persians, Gauls, Greeks and Romans, for whom the egg was a symbol of life. Chocolate Easter Eggs were not introduced until the early 1900s. Before the exchanging of chocolate eggs, gifts consisted of decorated chicken eggs and stuffed hollow cardboard eggs.
The name Easter owes its origin to Eostre or Eastre, an Anglo-Saxon goddess of light and the dawn who was honoured at pagen festivals celebrating the arrival of spring.
Easter weekend varies each year. This is because it is based on the lunar calendar and the position of the moon. Easter is celebrated on the Sunday after the full moon following March 21st.
We have followed Jamie Oliver’s method to make your own Easter Egg:
You will need an egg mould (which you can pick up from the supermarket or online) good quality chocolate (tip: at least 80% cocoa) and greaseproof paper.
The amount of chocolate you need is dependent on the size of your mould which should come with instructions.
- Break your chocolate into rough chunks. (Tip: the finer the better!)
- Half fill a small pan with water and bring to a gentle simmer over a low heat. Put a heatproof bowl on top and add the chopped chocolate allowing it to melt and stirring occasionally.
- Remove the bowl from the heat and leave to cool to 35°C (we used a PDT300 Pocket Digital Thermometer)
- Spoon the chocolate into your mould, one tablespoon at a time. (Tip: tilt the mould so the chocolate covers the surface.) This might get messy.
- Allow the chocolate to cool slightly, and then using a butter knife, scrape around the rim of the mould to get a clean edge.
- Place the mould on greaseproof paper and place the mould flat side down on top for 15 minutes or until the chocolate has fully set.
- Repeat steps 4 to 6 with the second mould. Once this has set, repeat the process a few times until you’ve got a layer of chocolate around ½cm thick.
- Put both moulds in the fridge for a further 10 minutes to allow the chocolate to set completely.
- To remove the egg from their moulds. Squeeze the casing gently, working your way around the edges.
- Now is the time to add any extra filling you wish into one half of the egg.
- Brush the remains of melted chocolate around the rim of the egg half and gently press them together so they stick in place. Leave for a few minutes until the chocolate has set again.
- You now have a home made Easter Egg to decorate if desired!
Sources: Jamie Oliver