Eggs are synonymous with Easter and symbolic for their association with fertility and springtime. Chocolate Easter eggs started to appear in the late 19th century, pioneered by Cadbury in 1875. Making your own eggs gives your Easter gifts a personal touch and they’re fun to put together.
To get a really shiny finish, it is necessary to temper the chocolate. This is the process of gently heating and cooling in order to align the sugar crystals. You will need a thermometer to do this; however, if you would prefer to not temper the chocolate you will still end up with a perfectly edible egg – you’ll just need to be a little more creative with the decoration as the chocolate will have a mottled effect. It is also important to use the best quality chocolate you can buy; 70% cocoa or above.