How to make festive and tasty chocolates for Easter
Delight your dear guests during Easter with homemade filled chocolates. "A wonderful and cosy activity to do together," Clara smiles. "Feel free to experiment with the expression by adding a bit of sprinkles to the moulds and let it be a festive and fun detail on the filled delights," Anna adds.
Melt and temper chocolate in a bowl.
Add some sprinkles into the chocolate mould.
Pour the tempered chocolate into each cavity of the chocolate mould. Tilt the mould from side to side so the chocolate is distributed in the cavities. Carefully turn the mould around and remove any excess chocolate by smoothing the mould with a spatula.
Let the chocolate set and fill the small chocolate bowls with your desired filling. Leave a little space at the top, so there is room for chocolate to seal it off. The sisters have chosen to fill their chocolates with lemon curd and salted caramel respectively.
Now your filled chocolates are to be closed. Pour tempered chocolate on top of the filling, smooth with a spatula, and let it set.
Optionally, let the chocolates chill in the refrigerator for 10 minutes before you tap them out of the mould onto a clean tea towel. Your filled Easter chocolates are now ready to be served.
-
The sisters’ chocolate moulds
-
Sprinkles
-
Chocolate for melting
-
Lemon curd and salted caramel
