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1.5 kg good-quality chocolate buttons

  1. To melt and temper your chocolate, place the chocolate buttons in a plastic bowl. Heat the chocolate in the microwave for 30-second increments, stirring well in between. Repeat this process until half of the chocolate is liquid, and the other half is solid chocolate. Stir the chocolate to melt the remaining buttons and create a smooth mixture.
  2. Polish your plastic egg mould with cotton wool. Prepare the bench surface with a sheet of baking paper. Fill the egg mould with the mixed chocolate until completely full. Scrape the top surface and sides of the mould with a metal scraper or palette knife. Tap the mould on the bench to eliminate any air bubbles.
  3. Holding one edge, turn the mould upside down over the bowl or onto a sheet of baking paper and tap the mould using handle of the scraper to remove any excess chocolate, until it reaches your desired thickness (but be careful not to make the shell too thin). Scrape the mould while it is still upside down. Turn the mould over and ensure the top surface of the mould is scraped clean.
  4. Place the mould on the prepared baking paper surface, open side down. You should bang the mould down to push the chocolate to the edges.
  5. Leave to set at room temperature for 10-15 minutes. To ensure your chocolate has set enough, make sure that the chocolate isn’t sticking to the baking paper. If it is, leave to set for a few more minutes.
  6. Turn the mould over and scrape the top again. Place it into the fridge for 15-20 minutes to fully set and allow the chocolate to contract from the mould.
  7. Meanwhile, warm a clean tray in the oven to 50°C. To remove the chocolate from the moulds, tap on a bench and gently twist, like you would to an ice tray.
  8. Choose two halves, gently rub over the warm tray until the edges begin to soften. Press the edges together and leave to set.

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