Monday, April 4, 2011

Easter Eggs

I decided to try my hand at making some Easter Eggs after seeing a post on them at G0lubka. There wasn't a recipe posted for them, so I figured I'd just wing it and hope they turned out okay. I ended up making a regular chocolate instead of white since I didn't have any Lucuma or dried bananas, but they still tasted pretty good! For the molds I went to Charlie's Chocolate Factory, a chocolate store that's been around for as long as I can remember(it was near my elementary school and we went there on a field trip once), and is actually owned by a guy named Charlie. It was my dad's first time ever visiting, and we ooh'd and ahh'd over all the different shapes of chocolate they have. Finally I got my molds, and some foil to wrap my eggs in, and we were on our way.

For the filling I used a Coconut Macadamia Cream, and some pureed mango.

My wrapping job is definitely not up to par with Cadbury's.

1/3 Cup Cocoa Butter
1/3 Cup Cacao Powder
3 tblspns Agave Syrup

Melt the Cocoa Butter in a double boiler, mix in Cacao powder and agave syrup. Paint a layer on molds, then place in the freezer for about 10 minutes. Repeat 3-4 times, or so that when you hold the mold up to the light you can't see any cracks.

Coconut Macadamia Filling:
Flesh from 1 young coconut
1/2 cup macadamia nuts
2 packets stevia
Coconut water
1 tblspn coconut butter, melted

Blend all of the above in a blender, adding about 1/4 cup coconut water. When smooth add in coconut butter and blend until emulsified.

1 mango
1/2 cup dried mango, soaked in water for 30 mins then drained
stevia to taste

Blend all of the above until smooth.

When chocolate is hardened fill egg halves with Coconut Macadamia Cream. Leave some room for when you're attaching them together.

Put a dollop of 'Yolk' in middle, freeze for about half an hour.

Carefully pop egg halves out of mold, paint some melted chocolate around edges and gently press together, put in freezer for about 10 minutes. Shave off any uneven edges with a knife.