PROMOTION Make your own Easter Eggs T
his Easter, have fun in the kitchen making chocolate Easter eggs at home. It’s so rewarding, especially when the
results are as good as this. T ey’re actually surprisingly simple to make – just melt, mould and decorate. Easy to use, Lakeland’s Easter Egg Mould pack includes moulds to make 2 large and 36 mini eggs, which will not only make for a professional looking giſt but could include your own handmade sweeties rather than shop-bought versions if you’re feeling extra creative. Whether you like dark, white or milk chocolate, the options are endless, mix and match your designs for bright and colourful treasure hunts.
EASY TO MAKE Simply melt your choice of chocolate – we’ve found the better the quality of chocolate, the better the results – and brush on a thin layer to each half of the large moulds, leaving to set in the fridge. Brush on three additional layers, allowing time to set for each repetition, before turning the eggs out from the clever casings and using a little chocolate around the edges to join the halves together. Leave to chill, and then if you or the children can’t resist, tuck in!
FUN TO DECORATE It’s not all chocolate, you can incorporate favourite treats to personalise them. Whether you add a handful of sweeties to the chocolate before it sets, or dust with gold or silver lustre as a fi nishing touch, your loved ones will be thrilled with your eff orts. Fill the eggs with surprises, maybe a few mini eggs or jellybeans. If you’re feeling particularly creative you could even pipe on the recipient’s name or a Happy Easter message.
STEP 1 – MELT OR TEMPER YOUR CHOCOLATE See instructions for tempering on page 56.
STEP 2 – MOULD Make sure your moulds are clean then pour the chocolate into the mini egg moulds and leave to set. Spoon chocolate into the large moulds, turn upside down and tap until the whole mould is covered with a thin layer of chocolate. Turn the correct way up and leave to set. Once set, turn out the smaller eggs and stick halves together with melted chocolate, then carefully turn out each large egg mould.
STEP 3 – DECORATE Mix edible lustre dust with a tiny bit of clear alcohol like vodka or gin, enough to make a liquid – the alcohol will eventually evaporate, leaving behind a lovely ‘paint- splatter’ eff ect. You can use more than one colour of dust to create really striking combinations – we used silver, gold and blue. Use a brush to fl ick the lustre mixes onto your eggs. Be careful not to touch the eggs before they’re completely dry.
Once your eggs are all done and lustre- dusted, fi ll the large eggs with the mini ones and use a little more melted chocolate to stick the halves together. Leave to set and they’re ready to giſt .
Happy chocolate-making, happy chocolate- eating – and Happy Easter!
BUY ONLINE AT
lakeland.co.uk 68 stores nationwide Or order on 015394 88100 FREE DELIVERY When you spend £39.99
Thermospatula Silicone Spatula & Thermometer £15.49 ref: 16004
Edible Silk Assortment £9.99 ref: 72215
Easter Essentials
Easter Egg Moulds £3.99 ref: 9239 Large moulds to make 2 eggs Small moulds for 36 mini eggs
Silicone Microwave Chocolate Melting Pot £3.59 ref: 15665
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