Dark Easter Chocolate

March 30, 2013March 30, 2013by Pauline
Easter choco 42
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That is really nice to do our own Easter chocolates. But for a great success, you need to buy a high quality dark chocolate and a “magic” powder: Mycryo. This powder is a kind of guarantee for having shiny chocolates.

SERVES: serveserve
PREPARATION: 45 minutes
COOK: 25 minutes
DIFFICULTY: StarStarStar

What do you need ?

  • 200 g of high quality dark chocolate
  • 2 g of Mycryo

How to make Easter dark chocolates?

  • Cook 160 g of dark chocolate in water bath until the temperature of chocolate rises 45°C
  • Remove the pan with the creamy chocolate from the water
  • Add 40 g of dark chocolate and the Mycryo
  • Mix all together and put the pan in a cold water for putting down the temperature to 27°C
  • Then, put the pan with all the mixture in the boiling water for rising the temperature to 32°C

! Tip: all these temperatures are important for having shiny chocolate

  • Fill your clean silicon moulds with chocolate
  • put them in the fridge for 10 minutes and then with a knife, carefully remove the excedent of chocolate

! Tip: You need to remove the excendent for having clean sharped chocolate

  • Then let the chocolate in the fridge for 1 or 2 hours before eating

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