3 Pack Easter Chicks Large - 7.5cm

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Whether you’re looking for a new decoration or some fun activities for the kids, these projects have something for everyone. When the timer goes off, remove the pan from the heat, but let the eggs remain in the hot water for 13 minutes (that’s another timer). Fill the egg whites with the deviled egg mixture using the piping tip to help you mound it over the top into a rounded peak. (You can also do this with a spoon, smoothed with a knife or offset spatula, but I think the piping bag is easiest.) Each variety or type of chocolate should be tempered before you use it to mold chocolates and hollow figures or to enrobe cakes and chocolates. In short, whenever chocolate needs to have a beautiful satin gloss and a hard snap, tempering is absolutely crucial. While melting chocolate it has to reach 45C (white) 45-50C (dark). If by accident you overheat the chocolate or burn it, please start again. Chocolate molding can only be achieved with properly tempered chocolate 2. Chocolate is too runny

There are various methods to temper chocolate, earlier I made a blog post about seeding method, please read in here. With the seeding method, you basically temper the chocolate using the chocolate itself, no need for cocoa butter, so if you can´t access cocoa butter please temper your chocolate with the seeding method. When the eggs have finished soaking in the hot bath, transfer them to the ice water and set your timer for 13 more minutes.For a consistent happy baking experience always measure your ingredients with the help of a Digital scale.Cup measurement is an indicative figure onlyand not appropriate for making chocolate figures! When you add chocolate to dishes as a flavor component (e.g. chocolate mousses), it suffices to simply melt it without tempering. If chocolate is simply melted and then left to cool down, the finished product will not be glossy. If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable. While molding the chocolate there is a point when you will have to turn the mold upside down to get rid of excess chocolate. If chocolate is too runny, you might find that all the chocolate falls off instead of the "excess" part. Runny chocolate means inappropriate (too high) temp chocolate. Make sure that you wait until chocolate reaches about 30C / 86F 3. Chocolate is too firm Allow the dark chocolate to cool at room temperature to 34.5°C / 94F, white chocolate 31.5°C /89F by stirring with a spoon

gently tap the side of the mold with the scraper to get rid of the excess chocolate - that should fall onto the table (and can be re-used later) Place a clean parchment paper on the table or use Silicone baking mat. In this way, any chocolate that will end up on the table can be re-used If you are making this craft with a preschooler or toddler you are likely to want to want to do the cutting for them (especially the feet) but younger kids can cut out the triangle for the beak especially with some help. Make sure first that you properly clean the mold(I am using vinegar and paper towel) as any residue will be seen on the chocolate I sent pictures right after I made them to my sister-in-law, Mom and daughter and got immediate thumbs ups, with comments like, “they’re so cute!”“I just love the the ‘dill’ hair!” and “I love them!”The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould. Where did the Easter bunny come from? The Bible makes no mention of a long-eared, short-tailed creature who delivers decorated eggs to well-behaved children on Easter Sunday; nevertheless, the Easter bunny has become a prominent symbol of Christianity’s most important holiday. The exact origins of this mythical mammal are unclear, but rabbits, known to be prolific procreators, are an ancient symbol of fertility and new life.

For this Easter chocolate figure I used a different method, I tempered the chocolate with cocoa butter powder. Compared to the seeding method I find the cocoa butter method even easier and more stable, with less opportunity for mistakes. Temper 50g Callebaut WhiteChocolate (callets)as explained above then using a brush or perhaps your fingers, apply a small amount of white chocolate on the mold then scrape the excess down. Make sure you use the chocolate on the “working temp” that is between 27-30C / 80.6-86F – see notes above at the chocolate tempering section. Note: You won´t need all the chocolate, but it is very difficult to temper anything less than 50g. Let the remaining chocolate set and you can re-use it any time. There is no need to temper chocolate when you use chocolate IN a recipe like when you make brownies, however when chocolate IS the recipe, for example, chocolate decoration, chocolate bonbon, etc. you need to apply proper pre-crystallizing / tempering. Without appropriate chocolate tempering, it is likely that you simply won´t be able to unmould these Raspberry Ruby chocolate bonbons from the mold because they stay will crystallize unevenly and stay somewhat too soft and unpleasant. Twinkl Kids TV or Twinkl Parents have many educational videos on various aspects of the school curriculum..the surface of the mold should be as clean as possible, make sure you properly clean it with the scraper as it will have an impact on how easily you can remove the chocolate figure from the mold later