CHOCOLATE EASTER EGGS
巧克力复活节彩蛋

制作

选择一个你喜欢的巧克力蛋模具，打磨光滑后放在一边备用。

选择你最喜欢的巧克力，黑巧克力、牛奶巧克力或白巧克力均可，将其隔水加热至45℃～50℃。不同种类的巧克力需要合适的温度进行融化：黑巧克力为30℃～31℃，牛奶巧克力为28℃～29℃，白巧克力为26℃～28℃。

待巧克力融化后，将巧克力倒进模具中，轻轻晃动它，使巧克力均匀地分布在模具中，然后翻转它，让多余的巧克力滴下来。

确保模具的边缘清洁干净，然后将模具放入冰箱冷藏至少12小时。

准备合并巧克力蛋时，加热平盘或平底锅的底部，取出两半巧克力蛋，在锅的表面摩擦几秒钟，然后快速将两半巧克力蛋连接在一起，并保持静止，以便它们连接在一起。

你可以在巧克力蛋中放入任何惊喜，如坚果、糖果、礼物等，但要确保在此过程中始终戴着手套，以免在巧克力外壳上留下指纹。

Prepare the dish

Choose a chocolate egg mould (any size will work). Polish it well and set it aside.

Choose your favourite type of chocolate and gently melt it to 45℃~50℃ in a plastic bag in a water bath. Different types of chocolate will need to be tempered to different final temperatures:30℃~31℃ for dark, 28℃~29℃ for milk, and 26℃~28℃ for white.

Once the chocolate is ready, grab your mould and pour in the chocolate, moving and shaking the mould to spread the chocolate evenly. Flip the mould upside down and let the excess chocolate drip out.

Make sure to clean up the edges of the mould, and then let the chocolate set for at least 12 hours in a cold room.

When you are ready to form your finished egg, gently warm the bottom of a flat tray or pan, demould the two egg halves and rub the edges on the warm surface for a couple of seconds, then quickly join the two halves together and hold in place for a couple of seconds.

You can place anything you like inside the egg-nuts, candy, gifts and so on-just make sure to always work with gloves so as not to leave fingerprints on the chocolate.