INGREDIENTS:

•   1 kg of gluten-free high-quality coating chocolate (brand: Mapsa)

Royal icing:

•   5 egg whites
•   1,250 g of confectioners' sugar
•   Juice of one lemon

UTENSILS:

•   Easter egg mould
•   Pastry brush
•   Pastry bags and tips

PREPARING THE MOULDS

Moulds can be purchased in baking and pastry supplies stores.
Before using the moulds, dry clean them with a tissue paper or a paper towel, or wash them with warm water and soap. Then dry them thoroughly.

Finally, wipe them with a clean cloth dampened in alcohol and then with a dry cloth. This will take off any greasiness to prevent chocolate from sticking to the mould.

MELTING THE CHOCOLATE

Chop 800 grams of coating chocolate with a knife into medium-sized chunks and melt them in a bain-marie. Use very low heat to prevent the chocolate from thickening. Melt the chocolate for about 3 or 4 minutes, stirring constantly until it reaches a temperature of 39-45 °C.

Then, take a bit of chocolate with a spatula and taste it by pressing the chocolate against your lips: if it hardens, it is just right. Remove the chocolate from the heat, add the remaining 200 grams of chocolate and stir until it is dissolved.

COATING THE MOULD

Soak the brush in chocolate and paint the inside of the mould from the centre to the edges so that the chocolate attaches to all corners. Once the mould is coated, gently strike it against a table until the chocolate settles and gets brighter. Place the mould in the fridge facing up for approximately 10 minutes until the chocolate sets.

Then, take it out from the fridge, apply a second coating and strengthen the edges with extra chocolate covering the area where eggs' halves will be joined.

Place the mould facing down on a tray covered in greaseproof paper and put it back in the fridge for another 25 minutes until the chocolate sets.

UNMOULDING

Clean the corners of the mould using a plastic spatula and then press the edge with your fingers on the thicker end. The already-moulded chocolate will pop out easily. Otherwise, return it to the fridge for a few more minutes.

Fill one half with candies or surprises. Glue the two halves together with some chocolate.

DECORATING

Decorate the egg with royal icing using a thick-tip bag. With a thin-tip bag and royal icing diluted with warm water, draw some themed drawings or write words on both faces of the egg.

How to prepare royal icing

Place 5 egg whites in a bowl, stir with a wooden spoon and add approximately 1,250 grams of confectioners' sugar to obtain a thick mixture, one teaspoon at a time. Add strained lemon juice and keep stirring. For softer royal icing, add more lemon juice. For thicker royal icing, add more sugar.