Nutty Tempered Chocolate Easter Eggs


Tenina Holder

POSTED April 6, 2020 (LAST UPDATED September 24, 2021)



Total Time




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...



  • Hazelnuts icon

    100 g (about ¾ cup)roasted, coarsely chopped

  • Dark chocolate icon
    Dark chocolate

    350 g (about 2 cups)

  • Chocolate icon

    50 g (about ¼ cup)


  • 1. Add dark chocolate to the TM5 bowl
  • 2. Heat - approx 15 min, 50°C, speed 2
  • 3. Then add chocolate to the TM5 bowl
  • 4. Stir - approx 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 until needed - 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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