Nutty Tempered Chocolate Easter Eggs
Serves
4
Total Time
40mins
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 addi...
- Hazelnuts100 groasted, coarsely chopped
- Dark chocolate350 g
- Chocolate50 g
- Edible gold dust powderas needed
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
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