This blog post is WELL overdue. I intended to write it before now, in time for easter, but honestly with all the lazy days at home in the beautiful sun, and looking after my body in the wake of a nasty respiratory virus, I lost track of the date until last night!
Anyway, if you're looking for a healthier alternative to easter eggs for your kids, then I highly recommend making your own. They're so rich and satisfying, your children won't be able to overeat, and you'll know that you're feeding them an amazing superfood at the same time.
This chocolate is beautiful on its own, but our favourite is to add a few drops of green mandarin for fresh orange chocolate (use tangerine oil if you want a true Terry's chocolate orange flavour) or a little peppermint for minty chocolate. In fact, I love to add Copaiba for a delicious relaxing treat before bed, but the kids aren't so much fans of that!
Simply heat the cocoa butter and maple syrup in a bain-marie, until melted.
Remove from heat and whisk in the other ingredients.
This is the time to add any essential oils you're using for flavouring. Add 1 drop at a time and taste test until you are happy with the flavour.
If you're making the larger eggs though, you're going to need to paint your chocolate onto them in layers. I suggest putting the silicone in the freezer before you start to make sure it's nice and cold.
These methods will result in delicious chocolate, but it's messy to eat because it melts easily and it doesn't look beautiful because it's covered in bloom. The way to make your eggs absolutely perfect is to temper them.
We don't often bother with tempering chocolate, but it really does make a difference if you're wanting that 'snap' and sheen on your chocolate.