Homemade Easter eggs. The secrets of Oliviero Industria Dolciaria

 The quintessential symbol of Easter, chocolate eggs are one of the most popular products of this period. But do you know how they are made at home? Discover the secrets of Oliviero Industria Dolciaria.

Symbol par excellence of Easter, always associated with life, rebirth, the egg has over time been the gift that celebrates the resurrection of Christ. The tradition of exchanging eggs, in fact, is very old. Donating eggs is meant to be both a way to wish good wishes and respect the religious tradition. In the period leading up to Easter, the shelves of the shops are filled with packaging of all kinds and sizes but surely you have also happened to run into molds to create your own eggs to give as gifts. Are you ready for this chocolate dip? Here’s how to make homemade Easter eggs.

How to prepare homemade Easter eggs: the secret of Oliviero chocolate

The only ingredient you will need to make Easter Eggs is, of course, chocolate. Whether it is milk or dark or white, the important thing is to choose it of good quality. Our secret? Use top quality chocolate, respecting sustainability. In fact, ours is a sustainable chocolate manufacturer. If you missed the article in which we talk about it, click here. 

Preparing homemade Easter eggs: the ingredients

To make homemade Easter eggs according to the Oliviero method, you will need, in addition to 300 grams of chocolate, a kitchen thermometer, a spatula and a scraper for tempering the chocolate and food gloves (you will need them to avoid leaving fingerprints) .

Preparing homemade Easter eggs: method

To work the chocolate in the right way, it must be tempered, that is to say, bring it to certain temperatures to obtain a glossy finished product. Follow all the steps carefully:

cut 2/3 of the chocolate into small pieces, put it in a container and melt it in the microwave, at minimum power, proceeding 30 seconds at a time and stirring every time you take it out. When it has reached a temperature between 50 and 55 ° C (40 ° C – 45 ° C for the white and milk one) add the third part and stir until the temperature has dropped to 31 ° C (30 ° C for the milk one). milk and 29 ° C for the white one).

Prepare a baking tray lined with parchment paper and place a rack on which to place the molds. Pour the tempered chocolate into each half and rotate until the entire surface of the mold is covered. Turn the flavors over by letting the excess chocolate drip, turn and clean the edges with a scraper. Proceed to arrange the molds on the grill so that the residual chocolate drips and place in the fridge for ten minutes. Then take the molds out of the refrigerator and check the thickness: if it is thick enough the eggs are ready. If the egg is too thin, repeat the operation making sure that the chocolate has a temperature of 31 ° C.

Assembly of homemade Easter eggs

When the chocolate has hardened well, put on gloves and gently remove the half eggs from the mold. If you have done the tempering operation well, the eggs will detach easily. Place them for a few seconds on the edge side on a hot pan, just long enough to heat the two parts to be reunited immediately after putting the surprise inside. Let it rest in a horizontal position for a few minutes, then place it on the egg cup. Finally, let your creativity run wild by decorating it with colored glazes. 

As you may have noticed, making homemade Easter eggs is not really a joke! If it’s not for you, visit our online shop and receive Oliviero eggs directly at home! Don’t forget to follow us on social networks for all the sweet news.