ample amount of coating. Pick from milk chocolate,
dark chocolate or white confectionery coating.
Place the desired amount of coating in a glass
bowl or measuring cup. Put in the microwave and
heat for approximately 30 seconds and stir. Repeat
this heating and stirring process until the
coating is entirely melted. Don't rush the
procedure - you can ruin the coatings through
overheating. Also, water is dangerous to coating.
Drops of water can make the coating seize and you
will have to throw it out!
For hollow mould -
melt chocolate in the microwave. Pour into one
half of the mould. Snap mould halves together
and clamp with metal clips. Rotate and invert
mould numerous times as to coat entire area of
cavity with coating. Place clamped mould in
freezer to harden for approximately 5 minutes.
Remove from freezer, unclamp and gently pop out
from the mould.
Unmoulding takes a
gentle touch and the chocolate should slide
right out. Of course, you want to touch the
chocolate as little as possible as the heat from
your body will cause it to start melting.
To keep the
Easter egg looking fresh, place in cello bag and
tie with a ribbon.