In this story:
Velvety smooth chocolate and a gooey caramel filling—as soon as you get your hands on one of these DIY caramel chocolate eggs, your tastebuds will be begging for more. To celebrate the Easter season chocolatier Arno Backes from Melbourne has provided a simple yet delicious recipe we know you’ll love. These mouth-watering morsels are too good to keep to yourself... but if you must, we won't judge!
Arno Backes’ Caramel Chocolate Easter Eggs
Your shopping list…
-
170g of cream
-
15g of glucose
-
45g of sugar
-
For ganache: 140g of milk chocolate
-
For tempering: 500g of couverture chocolate
What you’ll need…
-
Saucepan
-
Spatula
-
Fine strainer
-
Bowl
-
Thermometer
-
Easter eggs mould
-
Piping bag
Now let’s whip up some chocolate goodness!
Part 1: Make the gooey caramel filling
You’ll need to whip up this caramel ganache four hours before filling.
-
In a small saucepan, heat up the cream close to boiling point.
-
Mix the sugar and glucose in a separate saucepan and slowly heat until it turns golden brown/caramelised.
-
Add the hot cream bit by bit to the caramel to stop the caramelising process.
-
Bring the mixture to the boil, pour through a fine strainer into the milk chocolate and stir until mixed.
Your caramel ganache is complete!
Part 2: The chocolate making magic
-
It’s time to temper chocolate like a pro! Follow this simple guide, or better yet, learn from Arno and get his expert tips.
-
Polish the egg moulds with a clean tea towel. Pour the tempered chocolate into the mould and tap to reduce air bubbles.
-
Tip the mould over to allow the chocolate to run out and tap the side of the mould to help the chocolate to flow out further.
-
Set the mould aside and leave the chocolate to set in a cool environment.
-
Once it is semi set, scrape the excess chocolate and place the mould in the fridge for 5 minutes.
-
Remove the chocolate from the fridge and allow it to come to room temperature.
Part 3: Time to assemble your Easter eggs!
-
Fill a piping bag with the caramel ganache. Pipe the ganache into the egg shells, filling them to about two millimeters below the edge.
-
Fill the shell with tempered chocolate and scrape off any excess.
-
Allow the chocolate to set in a cool environment or in the fridge.
-
Once set, de-mould the half easter egg.
-
With a small piping bag, apply a small amount of tempered chocolate on the flat side of the easter eggs and place the two half easter eggs together.
Enjoy!
Keen to learn more delicious recipes this Easter? Check out Arno and his variety of chocolate classes in Melbourne, from making chocolate truffles to delectable Rocky Road bites.
Runs regularly
Craft kit delivered
1 to 4 guests
$180
