Making of the Fabergé pearl egg in Chocolate - because apparently my life wasn't complicated enough

EXPAND THE BOX - - - Watch me transform ordinary chocolate easter eggs into works of art in this new series, featuring twin peacocks, zen cherry blossom, Indian gold and Faberge pearl egg designs. Complete with modelling chocolate recipe & instructions - see below.

Fourth and last video in the series: Faberge pearl egg in chocolate. Turn on subtitles for instructions & my whining. Happy Easter! 🐣🍫


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RECIPES AND INSTRUCTIONS

Making the chocolate egg:

300g chocolate buttons or melts
Chocolate egg mould of choice

1. Melt the chocolate and pour into the mould. Ensure the chocolate coats all edges.
2. Invert the mould to allow the excess chocolate to drip off.
3. Allow the chocolate to set, then coat the mould in a second layer similarly. Repeat until your half egg is the desired thickness.
4. Allow the chocolate to set fully then remove from the mould.


Modelling chocolate/ candy clay recipe:

300g candy melts or chocolate
100g golden syrup or liquid glucose (if you want to use corn syrup, use half the amount)

1. Melt the chocolate completely
2. Warm the syrup for a few seconds until runny
3. Combine the two and mix until the syrup is incorporated and the mixture starts to become grainy. Don't overmix or the mixture will separate.
4. Wrap in plastic, flatten and chill for 10 mins until solid. Allow to return to room temperature for half an hour or so.
5. Knead well before use.


Piping Icing recipe:

1/4 cup icing /powdered sugar
1 tbsp water, more or less or as required
Few drops food colour.

1. Combine all ingredients until a thick paste is formed
2. pour into a piping bag then use to pipe designs.
3. make sure it's fully dry before painting over.



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Disclaimer:
this video was not sponsored. If you purchase using my affiliate links, I get a small commission at no extra cost to you. Thank you for supporting my channel!


Music: This Rain by the incredible Phaura - SoundCloud.com/phaura