ROGUE

EASTER EGGS
 RECIPE BY

KIRSTEN TIBBALLS

Learn to create these modern chocolate Easter eggs. This class will cover mould
preparation, the simple technique to creating this eye-catching design and the method of
this stunning sprayed coloured cocoa butter finish. 
BEGINNER

COUVERTURE CHOCOLATE
45 MINS

VARIED DEPENDING
ON MOULD SIZE

MOULD PREPARATION
METHOD
INGREDIENTS
Fill the mould with dark couverture and scrape the top surface
1000g (35.27oz) Callebaut 811 Dark
and sides of the mould. Tap the mould on the bench to elim-
Couverture 53.7%
inate air bubbles. Turn the mould upside down over a melting
tank or onto a sheet of baking paper and tap with the handle
of the scraper. Once all the excess couverture has been taped
EQUIPMENT
out, scrape the mould while it is still upside down. Ensure the
CW1251 71mm egg 54g top surface of the mould is scraped clean. Place the mould face
Cotton Wool down onto a sheet of baking paper and let it sit for 10 minutes
Heat Gun at room temperature to set. Once set, scrape the surface of
Large Metal Scraper the mould before placing it in the fridge for 20 minutes before
Metal Cutters or Metal Piping Tubes unmoulding. Try not to touch the surface of the unmoulded egg
with your fingers to avoid leaving finger prints. Warm a flat tray
in the oven to 50°C (122˚F). Handle the egg halves with cotton
gloves and slightly melt the edge of each half and join together.
Once joined together, slightly melt the base with the heated tray
so the egg can sit on a flat surface. Using a variety of different
sized metal cutters or metal piping tubes, heat the surface of
the cutters and press into the joined egg while twisting until you
create a circle. Remove the chocolate disc and clean the edge
of the circle with a small piece of cloth to ensure you have a
smooth surface. Continue to create different sized circles on the
surface of the egg ensuring they are not too close together

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
FINISHING
METHOD
INGREDIENTS

Melt the Mycryo cocoa butter and sieve in the red oil based
1000g (35.27oz) Callebaut 811 Dark Couver-
colour. Emulsify with a stick blender and cool to 31°C (88˚F).
ture 53.7%
Place in a spray gun attached to a compressor and, using a
5g (0.18oz) Red Oil-Based Colour
skewer to support the eggs, spray the outside surface with the
150g (5.29oz) Callebaut Mycryo Cocoa Butter
red cocoa butter. Once set you can package your eggs.

EQUIPMENT

Stick Blender
Spray Gun and Compressor

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.