Free Recipe Chocolate Eggs 2
Recipe Type: M Recipes
Recipe Preparation:
Cooking Ingredients for Chocolate Eggs 2 Recipe
1 Batch tempered white
-couverture chocolate
Powdered food coloring
Egg-shape chocolate mold
Unsweetened cocoa powder
4 sm Binder clips
Chocolate Eggs 2 Preparation
Pour about 1 cup of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or toothpick until desired tint is achieved. (Tint just before molding.) Lightly dust the inside of two-piece chocolate mold with cocoa powder. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula. Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; refrigerate 3 to 5 minutes, until cool to the touch. Serve immediately. Can be made several days in advance; store in a cool, dark place. Makes about 6 dozen small eggs. Source: Martha Stewart Living Magazine, Mar 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 72
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