Easter is knocking on the door and therefore, dipping your hands in the dough and preparing your own sweets can be a great way to not let the day go by.
Luciana Lobo, chocolatiére responsible for speculation and production at Dengo Chocolates, and Luiz Araújo, Professor of Gastronomy at Universidade Anhembi Morumbi, give tips on how to make it fun to eat or give as a gift to the family.
check out how to make homemade easter egg without spending a lot.
What chocolate can you buy?
there are three basic types of chocolate that are commonly found on the market, with different textures, preparations and, of course, prices:
• Pure, basic cocoa butter and soft texture.
To work with it, it is necessary to do a warm-up.
Average price: R$ 35 to R$ 40 per kilo;
• Fractioned, which is considered a topping, as it has the addition of vegetable oils.
It has the advantage of withstanding large temperature fluctuations and requires no discrimination.
Average price: R$ 25 a kilo;
• hydrogenated, in which cocoa butter is replaced by other vegetable oils, such as babassu and palm oil.
It does not need to be seasoned and is often used to decorate cakes and pastries.
Average price: from R$ 16 to R$ 20 per kilo.
For those on a big budget, there is also the option of delicious meals, available from R$ 70 to R100 a kilo.
For those who want the best, prepare your package: the Belgian, for example, costs, on average, R$ 140 per kilo. Although the most recommended is pure, it is possible to work with fractionated and hydrogenated options.
In any case, it is worth noting the basic recommendations for identifying a good chocolate in the price range: origin of production, date of production (not older than one year) and attention to storage in the store.
What do you need to have at home?
Before the chocolate, have this list of basic ingredients to make your Easter egg:
– Solid cast polycarbonate or polypropylene (soft PVC can disturb the finish),
– Glass or stainless steel containers,
– bag of cake,
- Parchment paper,
– Thermometer,
– Spatula with square blade. and a plastic (or wooden) handle,
– Pasta spatula, which is long and with a rounded tip.
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How to make egg?
– Line a small baking sheet with parchment paper;
- As chocolate already cooked, fill the holes in the mold with chocolate over;
– Tap the mold on the bench to remove the bubbles;
– Turn the bowl over and remove the excess chocolate.
– Move the spatula to the edge of the mold so that it is easy to finish, there will be no excess chocolate there.
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– Place the tray on parchment paper to bake, face down and refrigerate for 10 minutes;
– Remove from the fridge and make another layer under the same conditions, repeating the steps above.
- Take to the fridge for 10 minutes;
– Take it out of the fridge and finish the egg with a spatula, scrape at 45ºC (if it is hard) or with a sharp knife, rub the outline of the egg and take the rest of the side carefully so as not to break;
– Return to the refrigerator for another 10 minutes or until it disapproves of the skin;
– Remove the egg and it's ready.
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Enter the website Sugar Loaf to see different types of chocolates to make homemade easter eggs
