
Oriol Balaguer
Plaza Sant Gregori Taumaturg,
2
08021 Barcelona, Spain
34-93-201-1846
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EASTER TREATS: HOW TO MAKE A CHOCOLATE
EGG
Chef Oriol Balaguer of Estudi di Xocolata i Pastisseria
- Barcelona, Spain
As demonstrated at Estudi di Xocolata i Pastisseria
By Kelly Snowden
Chocolate eggs are an Easter week standard in Spain, just as
they are in the United States. They are traditionally purchased
for children by their godparents, but Chef Oriol Balaguer makes
them so large that an entire family could feed off of one for
a week. Small or large, these decorative holiday sweets are part
of what marks the beginning of spring.
STEP 1: Make sure that the two halves of your
mold are at room temperature. Temper the chocolate and keep it
at a temperature of 90ºF.
STEP 2: Fill the molds with chocolate, shaking
and tapping them to make sure all parts are covered. The longer
you take to do this, the thicker the egg shell will be. Pour out
the excess.
STEP 3: Place the molds in a refrigerator for
20 minutes. The chocolate will harden and retract from the mold.
STEP 4: Take the molds out of the refrigerator
and gently remove the chocolate halves. Brush melted chocolate
lightly along the edges of the mold, then put the two halves together
to form a seal.
STEP 1
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STEP 2 |
STEP 3 |
STEP 4 |
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An assistant to Chef Balaguer preparing to make a chocolate
egg. |
The mold after the excess chocolate has been poured out. |
The eggs, ready to be popped from their molds. |
The egg after the two halves have been brought together.
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Examples of Egg Designs from Chef Balaguer's Studio
Chocolate “Coral” Easter
Egg
Chef Oriol Balaguer of Estudi di Xocolata i Pastisseria
- Barcelona, Spain
Adapted by StarChefs.com
*Chef
Oriol Balaguer uses ice cubes to create a “coral”
textured chocolate egg.
Yield: 1 large egg
Ingredients:
- 1½ kilograms chocolate, 70% cocoa, chopped
Ice cubes
Method:
Temper chocolate by heating chopped chocolate over a double boiler.
Stir constantly until chocolate is fully melted. Remove from heat
and continue stirring. Once chocolate has reached a temperature
between 110° and 120°F, allow chocolate to cool at room
temperature, stirring occasionally until it reaches a temperature
in the low 80s. Re-heat the chocolate until it reaches about 90°F.
Maintain the temperature, stirring and pouring the chocolate until
it falls off a spatula in a thin line. Take the two sides of the
egg mold and fill them with small ice cubes. Pour the chocolate
over the ice cubes, then place the mold in a refrigerator. After
a few hours, drain the water from the mold. Take the two sides
of the egg and gently remove them from the mold. Heat the chocolate
up again and lightly brush it onto the flat sides of the egg.
Fit the two pieces together and allow the melted chocolate to
cool, forming a seal between the two halves.
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