Chocolate Eggs

To make one chocolate eggs: Break the chocolate into pieces and place it into the MicroCook Pitcher 1L, cover and microwave at 360 watts, 2 min. 30 sec. fordark chocolate; 2 min. for milk chocolate or 1 min. 30 sec. for white chocolate. Allow to stand for 2 min. Stir and, if chocolate is not completely melted, microwave again for 20 sec.

Place the SBF Cocoon in the Freezer Mates Large Low 2.25L. Divide the melted chocolate evenly into each cavity. Using the Basting Brush, spread the chocolate over the full surface of each cavity. Refrigerate for 30 min.

Gently unmold. To avoid fingerprints on the chocolate, wear food-contact approved disposable gloves.

Carefully warm the Chef Series Crêpe Pan, place it over low heat for a few seconds. It must be low-warm temperature

Hold a shell in each hand and place both shells against the Crêpe Pan surface for 1-2 sec. to slightly melt at the rim. Then assemble both halves together and hold them for a few seconds.

Fancy chocolate eggs:

Break the 40 g of chocolate into pieces and place it into the MicroCook Pitcher 1L, cover and microwave at 360 watts, 1 min. 20 sec. for dark chocolate; 1 min. 10 sec. for milk chocolate or 1 min. for white chocolate. Allow to stand for 2 min. Stir and, if chocolate is not completely melted, microwave again for 10-20 sec.

Place the SBF Cocoon in the Freezer Mates Large Low 2.25L and create dots, lines or any design of your choice using the melted chocolate. Refrigerate for 20 min.

Take the SBF Cocoon out of the fridge and allow to stand for 10-12 min. allow it to return to room temperature.

Meanwhile, break the 110 g chocolate into pieces and place it into the MicroCook Pitcher 1L. Cover and microwave at 360 watts, 2 min. 30 sec. for dark chocolate; 2 min. for milk chocolate or 1 min. 30 sec.for white chocolate. Allow to stand for 2 min. Stir and, if chocolate is not completely melted, microwave again for 10-20 sec. When the chocolate has melted, allow to stand for 8-10 min. The chocolate should stay melted but not be too hot.

Pour approx. 1 tablespoon (± 15 ml) of the melted chocolate into the first cavity where you already made some decorations and using the Basting Brush, spread the chocolate on the whole surface of the cavity, continue with the remaining cavities.

Refrigerate for 30 min.

Proceed exactly as in Steps 3-5 of the One Chocolate Eggs, to unmold and assemble the eggs.