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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-05-2007, 04:54 AM
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 trouble with chocolate easter eggs Hi everyone, I have to start making chocolate easter eggs (big ones in order to stuff them with truffles), when I fill up the egg mold (found plastic ones) after tempering the chocolate, I let it cool at room temp and then fridge for a while... then slowly try to remove it from egg mold.. but it is impossible to remove. SHould I fill it more?? But if I fill it more, won't all the chocolate run down in the bottom of the egg? I am using about 300 grams of chocolate for one large egg. Is it the mold that is not the right material?? It is thick plastic type thing. Many thanks for any advice!!!!      |
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#2
03-05-2007, 12:00 PM
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 wow it is already almost easter! |
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