Recipe Hazelnut egg of of 22-03-2016 [Updated on 22-03-2016]
The hazelnut egg is the favorite of Ivano and my mom, so this year I decided to prepare it homemade and eat it together during the Easter holidays. The recipe to prepare it is very simple, also because you will not have to be careful to temper the chocolate perfectly or leave footprints or be precise in joining the two half shells since then the egg is covered with hazelnuts, which for me is a holy hand since I am a great bungler;) I still tried to realize thehazelnut chocolate egg following all the trappings and the following is the result;) All you need to make your homemade Easter egg is: one or two molds to make half shells, some excellent quality chocolate and hazelnuts and, if you want to be precise, a cake thermometer. Here is my recipe, then let me know how it went;)
How to make the hazelnut egg
Chop the chocolate and put 300 grams in a bowl.
Melt the chocolate in a bain-marie, being careful not to let droplets of water go into the saucepan. Alternatively, melt it in the microwave, checking after a minute and stirring and then again for 30 seconds checking the temperature with the thermometer for cakes.
Melt the chocolate until it reaches a maximum temperature of 50 ° C.
Once the chocolate has melted, remove it from the heat and transfer it to another bowl.
Add the remaining chocolate and let it cool, stirring vigorously until.
You will need to reach a temperature of 27 ° C.
Then put the bowl back into the water bath and raise the temperature to a maximum of 30 ° C.
Once the chocolate is tempered, pour it into the molds.
Rotate the mold to make sure that the chocolate covers the entire surface.
Turn the mold upside down to let the excess chocolate drip, then place it on a surface covered with parchment paper and refrigerate to dry for about 20 minutes.
With a spatula, remove the excess chocolate from the edge, then gently press behind the two half molds to release the chocolate without breaking it. If properly tempered, the egg will detach itself, it will be shiny and uniform.
Now chop the hazelnuts coarsely.
Now melt the remaining chocolate and gradually brush the entire surface of the egg.
Then add the hazelnuts all around.
Once your nutty egg is ready, lift it onto an egg rest.
Pack the egg by wrapping it with transparent paper and a rosette.