Chocolate eggs and rabbits: how to prepare them at home, experts say

No Easter without eggs or chocolate figurines. The most characteristic are white chocolate, bitter chocolate and the most famous and loved by the smallest of the family: milk chocolate. In the figures, the stars are rabbits, which are all eyes.

Infobae He spoke with leaders chocolate and the pastry chefs, who have revealed their secrets and tips for making eggs and chocolate figures, to enjoy Easter with homemade creations.

Expert advice to make eggs and chocolate figures for these Easter holidays

"During the water bath has been used for many years to melt chocolate, but now it's done in microwave, with 10 second turns. It is removed, stirred and returned in 10 seconds until the total melting of the chocolate. That's the best option I see, "suggests Damián Betular, Pastry Chef of Duhau Palace.

This year, the theme of their Easter eggs of Betular was mamushkas, which took between 3 and 4 days of elaboration. He said that in the process of elaboration, the first step is to let the egg crystallize overnight. Then add the part of the gold and the details, and finally apply the lacquer to make all the protection of the table (edible).

"If the egg is very big, paste the pieces of eggat the professional level, we do it with the oven door, which was then cleaned and disinfected, "added Betular.

"An egg can be prepared even in the same daybut the ideal is to do it with enough time to get into the details that everyone wants to give. Although a week or two would be in the ideal, recommend, Soledad Gamberoni, Pastry Chef at the Alvear Icon Hotel.

The Chief adds to the opinion of his colleague Betular that, in order for the two parties to remain the same, it is necessary to support them on a baking sheet and file them but always try to manipulate as little as possible so that the egg is clean and bright.

Gustavo Nari, pastry chef, he made a work of art for these Easter with white chocolate eggs imported in 100% The Beatles. There are 4 eggs of 12 to 13 kilos each, with the sculpture of each of the members of the British iconic group: John, Paul, Ringo and George. With soft and temperate chocolate, used to make this kind of sculpture, it took Nari one week to make these eggs, devoting five hours a day, when the intensity of the cooking slowed to shape the face of each musician. For you to appreciate every detail, they have not been painted, so you can see that they are all chocolate.

"We produce it from the cocoa bean, which we carefully selected at the beginning, we were the first to make it in Bariloche and few are the chocolatiers of the country that make it," he explains. -he. Diego Fenoglio, chef chocolatier of Rapanui. "For this year 2019, without a doubt, the trend in art and drawings is the animal print and the pistachio chocolate".

The Bariloche expert added: "TheThe chocolate eggs have a one year expiration date. They also contain nuts, is 6 months. Ideally, keep it in a dark and cool place"

For those who choose to melt chocolate in the microwave, Dadi Marinucci, creator, founder and chocolatier of Vasalissa, said that it was "more versatile and faster" and that for that you need to put the chocolate in a bowl, carry it in the microwave for 30 seconds and constantly mix. "As an important fact, the ideal is that the The microwave power is at 540W"

The expert said that "what people are looking for today is quality in the eggThis was not very important in the past. "Another observation he's made is that it requires a lot of sugar-free chocolate.

"For these Easter we have pink chocolate eggs, they take this color because they are made of white chocolate infused with Patagonian berries, without dyes, it is the same raw material with which we make the tablet with the last year when we were awarded the second best chocolate in the world at the International Chocolate Awards, a bit like the chocolate of the world ", explained the master chocolatier Matías Carzalo Mamuschka in dialogue with Infobae.

"The art of chocolate is a trend that is consolidating more and more in Argentina, at this time, many have turned the traditional egg into an animated figure." Another thing that comes is the chocolate cup, which is already raging. in Europe where its filling is very appreciated, "said the pastry chef Juan Martín Luján, Moshu, and added that, to last, the figurine must be kept in a cool, low humidity never in the refrigerator.

"One of the trends we have seen in 2019 can be divided into two: those using colorful cocoa butter or decorated with a touch of bronze, for example," said the expert chocolatier. Diego Armanini.

The chef stated that there was no problem preparing the egg or chocolate figurine at the time or day of your choice and that it was not necessary to do it several days in advance .

"The current trend is to play a lot with the colors, to use bright and vibrant colors, an egg is much more attractive when it shines, because it is a sign of good temper and good handling of the product as a trigger to create other characters and fun characters, like chicks, pigs, fish, etc. We use gold, white and red colors of chocolate, splashed with chocolate, so that at Beyond the aesthetic, we took care of the true chocolate flavor, "said the pastry chef Agustina Millán, from the hotel Faena.

And finally, the leader Jérôme Mathe, In Lindt's Easter presentation, he gave two tips for the Easter egg: "Wet it first with alcohol, then pour the chocolate and turn it quickly to get a thin layer of chocolate. it hardens and then, with a small spatula, remove the remaining barbs on the side of the mold. Then place a second layer of chocolate and repeat the operation (turn, let cool and remove the excess). Take in the refrigerator for 15 minutes, then unmold.

"The best solution to this dilemma is to replace brown sugar, cane sugar, fructose, sweeteners, honey and syrups with alternative sweeteners such as stevia, coconut sugar, rice honey or sugar. puree, "said Rubén Mülberger. , owner of Emibio, a healthy store that, for these Easter holidays, has quinoa eggs, with a mixture of nuts and bitter chocolate.

Recipes for making chocolate eggs from Agustina Millán, pastry chef at Faena Hotel Buenos Aires

To make an egg of 250 grams, you must:

– Mold n ° 18
– cotton and alcohol
– Spatulas
– Bowl and brush 3cm wide
– 500g of milk chocolate
– Chocolate lentils, candies or fun surprises

– Clean the mold with cotton soaked in alcohol. A very clean surface, guarantees a good demoulding of the same and brightness.

– Melt the chocolate, in a bain-marie or microwave, mixing carefully so that it melts evenly and without burning. We respect melting temperatures at 45 ° C.

– Mix until homogenized. Prepare the chocolate so that it can remain solid and shiny once we have given it its shape and that it does not melt at first contact. This is done on an allocation, it is lowered and the temperature of the chocolate is high to stabilize its crystals.

– Once the milk chocolate has melted at 45 ° C, put it on the table, clean and dry, to 2/3 of its contents. Spread with the help of a spatula. In this way, the chocolate is cooled, if we have the help of a thermometer, we must control that its temperature in the counter is 26 ° C. Once this temperature is reached, we return it in the bowl and the unities with the remaining chocolate.

– Stir well. Take the temperature back and this should be 29 ° C, the right temperature to use it.

– Using the brush, paint each half of the mold with chocolate. You have to give three layers of chocolate, to have a good thickness. Between layers, help with the refrigerator, leaving it 5 minutes at a time. It is important to leave the edges of the mold to demold easily and without breaking.

– Once the three layers are cooked, let cool 15 minutes in refrigerator, poured on the mouth, pour on a plate or tray.

– Unmould the halves. Using a warm plate, place one half for a second, until the edges are melted and matched.

– Fill with the candies we like the most and stick with the other half, as we also melt on the plate.

– Let the egg rest for a few minutes until it is well glued and you are ready to decorate as you wish and to wrap it up.

Easter egg filled with yogurt, cereals and berries, suitable for vegans and people suffering from celiac diseases by Aldana Miranda de Duca

For the Easter egg

-200 gr of vegan pastry bath

-150 gr of soft tofu.
-150 cc of almond milk.
-1 on the Stevia envelope.
-Granola.
-100gr of nuts.
-50 gr Blend of sunflower seeds, sesame, pumpkin.
– 40 gr of black sugar.
– 40 gr of peanut butter.

Red red c / n.
– Mint leaves c / n.

-Build chocolate in the microwave, stirring every 10 seconds. Paint a mold with melted chocolate, take in the refrigerator until chocolate sticks and repeat at least 2 times this step. Turn out

Mix the tofu, almond milk and the stevia sachet with a blender.

In a bowl, place the chopped walnuts, seeds, black sugar and peanut butter, stirring until the mixture is homogenized.

Place the Easter egg lid on a plate and fill it with yogurt, cereals, red berries and mint leaves.

Healthy Easter Eggs Recipe by María José Nieto, Healthy Majo's Cook and Influent

Ingredients for the Easter egg

– 250 grams of chocolate with 80% cocoa.
– 2 or 3 tablespoons of peanut paste without salt.
– Cereals of your choice.
– White chocolate Sugar free to decorate.

– Melt the chocolate in a bain-marie or microwave from 30 to 30.

– Add the tablespoons of peanut paste, mix well and add the cereals and mix well, cover with chocolate.

– Thoroughly clean the molds with alcohol and a disposable towel.

-Fill the mussels well covering.

– Take a freezer for 15 minutes.

-All tapas with melted chocolate and decorate with the manga.

Easter egg recipe for 15 eggs of 75 grams 150 grams each

-1,5 kg of chocolate
Water c / n
-Molde 12 × 8

For a 12 × 8 Easter egg mold, each half will weigh 75 g. Therefore, a whole egg will weigh 150 g. This means that for a kilo and a half, you get 15 eggs.

– Put the amount of water needed in a bowl for the water to boil and once the water has left the steam, add the source with the chocolate on top to melt it. Repeat with the other half. And bring them to the refrigerator or leave them at room temperature until they dry to demolish them and be able to stick them.

– Glue one with the other, the two halves down (1 second) and they are paired so that they are uniform and neat.

And ready to cook! Which one will you choose for this Sunday?